Stir-Fried Sweet Potato Stems with Kimchi recipe - ingredients, nutrition and when to eat it
This home-style side dish combines tender sweet potato stems with the spicy flavor of kimchi and the rich, nutty aroma of perilla oil.
This home-style side dish combines tender sweet potato stems with the spicy flavor of kimchi and the rich, nutty aroma of perilla oil. It goes well with rice and is especially comforting when served warm for a simple lunch or dinner.
Vegetables · 12 minutes to cook
Nutrition (per 228g serving): 115.2 kcal · protein 3.6g · carbohydrate 10.3g · fat 6.6g · sodium 732mg
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 tough, blanch them in boiling water for about 2 minutes before stir-frying, then drain well.
Tips: Adjust the soy sauce a little at a time depending on how fermented and salty the kimchi is.
Tips: Do not heat perilla oil over high heat from the start; stir-fry briefly over medium heat to preserve its aroma.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sweet potato stems — 120 g
- Napa cabbage kimchi — 0.3 cup
- Perilla oil — 1 tsp
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 1 tsp