Sweet Potato Stems with Perilla Seeds recipe - ingredients, nutrition and when to eat it
A summer side dish made by lightly tossing tender blanched sweet potato stems with a perilla seed seasoning.
A summer side dish made by lightly tossing tender blanched sweet potato stems with a perilla seed seasoning. Nutty and mild, it goes well with rice and is easy to make on days when preparing several side dishes feels like too much.
Vegetables · 20 minutes to cook
Nutrition (per 164g serving): 121.1 kcal · protein 5g · carbohydrate 10.4g · fat 7g · sodium 809.9mg
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: Sweet potato stems become mushy if overblanched, so remove them when they bend slightly.
Tips: If the skin is tough, pull it off from the ends before blanching for easier prep.
Tips: If the perilla seed powder clumps, mix it first with 1 tablespoon of water before adding it to the stems.
Tips: The perilla aroma comes through more clearly after the dish has cooled slightly rather than when it’s hot.
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Ingredients (1 serving)
- Sweet potato stems — 120 g
- Perilla seed powder — 1.5 Tbsp
- Minced garlic — 1 tsp
- Soy sauce — 0.5 Tbsp
- Toasted sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.1 tsp
- Water — 1 Tbsp