Stir-Fried Sweet Potato Stems with Doenjang recipe - ingredients, nutrition and when to eat it
A summery side dish of tender blanched sweet potato stems stir-fried with earthy doenjang and fragrant perilla oil.
A summery side dish of tender blanched sweet potato stems stir-fried with earthy doenjang and fragrant perilla oil. Mild yet aromatic, it pairs beautifully with rice when you are craving a comforting home-cooked meal.
Vegetables · 20 minutes to cook
Nutrition (per 244g serving): 109.9 kcal · protein 3.9g · carbohydrate 8.5g · fat 6.8g · sodium 619.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After blanching the sweet potato stems, do not squeeze them too firmly; leaving a little moisture keeps them tender while stir-frying.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and check the seasoning after stir-frying.
Tips: After turning off the heat, add a few more drops of perilla oil to brighten the aroma.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Doenjang (Korean fermented soybean paste) — 0.8 Tbsp
- Perilla oil — 1 tsp
- Garlic — 1 clove
- Green onion — 0.1 pc
- Toasted sesame seeds — 1 tsp
- Water — 0.3 cup