Sweet Potato Stems Stir-Fried with Doenjang recipe - ingredients, nutrition and when to eat it
This side dish is made by stir-frying tender-cooked sweet potato stems with a doenjang seasoning.
This side dish is made by stir-frying tender-cooked sweet potato stems with a doenjang seasoning. It’s savory, nutty, and still pleasantly crisp, making it a lovely addition to a summer meal.
Side dishes · 25 minutes to cook
Nutrition (per 206.5g serving): 93.7 kcal · protein 3g · carbohydrate 7.5g · fat 5.8g · sodium 413.8mg
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 stems are thick or tough, blanch them for an extra one to two minutes.
Tips: Doenjang varies in saltiness by brand. Add the seasoning and stir-fry, then taste and add a little more if needed.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp