Sweet Potato Leaf Wraps with Seasoned Soybean Paste recipe - ingredients, nutrition and when to eat it
A summer side dish of blanched sweet potato leaves served with a dipping paste made by mixing doenjang and gochujang.
A summer side dish of blanched sweet potato leaves served with a dipping paste made by mixing doenjang and gochujang. The tender leaves pair well with the savory, peppery seasoning. Enjoy it for lunch or dinner with warm rice and leafy greens for wrapping.
Side dishes · 15 minutes to cook
Tips: If the leaf stems are thick, peel off the tough outer layer before blanching.
Tips: Mix in the ssamjang a little at a time, tasting as you go.
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Ingredients (1 serving)
- Sweet potato leaves — 100 g
- Doenjang (Korean fermented soybean paste) — 1 Tbsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Minced garlic — 0.3 tsp