Spicy Sweet-and-Sour Sweet Potato Stems recipe - ingredients, nutrition and when to eat it
This summer side dish is made by tossing blanched sweet potato stems with a tangy gochujang dressing. It’s crisp, tangy, and spicy, and goes well with rice.
Side dishes · 20 minutes to cook
Nutrition (per 188.5g serving): 84.4 kcal · protein 2.6g · carbohydrate 16.3g · fat 1.1g · sodium 448mg
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: Squeeze the sweet potato stems well so the dressing doesn’t get watery.
Tips: Adjust the blanching time to the thickness of the stems, and taste one to check that it’s still crisp.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp