Sweet Potato Stem Kimchi Stew recipe - ingredients, nutrition and when to eat it
This spicy stew combines tender sweet potato stems with tangy kimchi. It is a lovely summer home-cooked meal and goes well with rice when you want a gentle,…
This spicy stew combines tender sweet potato stems with tangy kimchi. It is a lovely summer home-cooked meal and goes well with rice when you want a gentle, satisfying lunch or dinner.
Vegetables · 30 minutes to cook
Nutrition (per 609g serving): 149.6 kcal · protein 7.6g · carbohydrate 17.2g · fat 6.2g · sodium 670.5mg
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 stem skins are tough, peel them one by one.
Tips: Stir-frying the kimchi first adds a deeper, more savory flavor to the broth.
Tips: Since kimchi varies in saltiness, taste the stew at the end and adjust the seasoning.
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Ingredients (1 serving)
- Sweet potato stems — 100 g
- Napa cabbage kimchi — 80 g
- Kelp — 3 g
- Anchovies — 5 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 5 g
- Korean red pepper flakes — 1 tsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 350 ml