Sweet Potato Stem and Perilla Seed Side Dish recipe - ingredients, nutrition and when to eat it
This side dish is made by gently simmering sweet potato stems with doenjang and ground perilla seeds.
This side dish is made by gently simmering sweet potato stems with doenjang and ground perilla seeds. The tender stems soak up a nutty, savory flavor and go well with rice.
Side dishes · 30 minutes to cook
Nutrition (per 278g serving): 148 kcal · protein 5.4g · carbohydrate 11g · fat 9.5g · sodium 465.9mg
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: If the sweet potato stems are already blanched, skip that step and stir-fry them right away.
Tips: Add the ground perilla seeds at the end to preserve their nutty aroma and keep the sauce from getting too thick.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Ground perilla seeds — 2 Tbsp
- Doenjang — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Perilla oil — 1 tsp
- Water — 100 ml