Sweet Potato Stems with Doenjang recipe - ingredients, nutrition and when to eat it
Blanched sweet potato stems tossed with doenjang and perilla oil make a simple summer side dish.
Blanched sweet potato stems tossed with doenjang and perilla oil make a simple summer side dish. Their tender texture pairs beautifully with the savory doenjang and nutty perilla oil, making them perfect with rice.
Vegetables · 12 minutes to cook
Nutrition (per 97g serving): 73.4 kcal · protein 2.3g · carbohydrate 4.6g · fat 5.1g · sodium 464.6mg
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 can become mushy if overcooked, so take them out when they are just tender enough to bend.
Tips: The saltiness varies by doenjang, so start with a little less and adjust to taste.
Tips: Squeezing the water out of the blanched stems too firmly can make them tough.
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Ingredients (1 serving)
- Sweet potato stems — 80 g
- Doenjang — 0.5 Tbsp
- Perilla oil — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.3 tsp