Sweet Potato Stems with Vinegar-Gochujang Sauce recipe - ingredients, nutrition and when to eat it
Blanched sweet potato stems are tossed in a sweet-and-tangy vinegar-gochujang sauce to make a refreshing summer side dish.
Blanched sweet potato stems are tossed in a sweet-and-tangy vinegar-gochujang sauce to make a refreshing summer side dish. They’re crisp and fresh, making them a great accompaniment to rice.
Vegetables · 20 minutes to cook
Nutrition (per 191g serving): 92.7 kcal · protein 3g · carbohydrate 16.6g · fat 1.8g · sodium 784mg
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: Adjust the blanching time according to the thickness of the sweet potato stems, and taste a piece to check that it’s still crisp.
Tips: Squeeze out enough water so the seasoning doesn’t become diluted.
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Ingredients (1 serving)
- Sweet Potato Stems — 150 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Toasted Sesame Seeds — 1 tsp
- Garlic — 0.5 tsp
- Salt — 0.3 tsp