Sweet Potato Stem Doenjang Stew recipe - ingredients, nutrition and when to eat it
This home-style stew simmers summer sweet potato stems and tofu in a savory doenjang broth.
This home-style stew simmers summer sweet potato stems and tofu in a savory doenjang broth. The tender tofu and crisp stems soak up the rich, salty-savoriness, making it a good match for a bowl of rice at lunch or dinner.
Vegetables · 25 minutes to cook
Tips: Peel fresh sweet potato stems and blanch them to make them less fibrous.
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning after the stew simmers.
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Ingredients (1 serving)
- Blanched sweet potato stems — 120 g
- Tofu — 100 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Water — 300 ml
- Green onion — 15 g
- Minced garlic — 0.5 tsp
- Korean red pepper flakes — 0.3 tsp