Sweet Potato Stem Salad with Spicy Vinegar Sauce recipe - ingredients, nutrition and when to eat it
This dish tosses blanched sweet potato stems with a sweet and tangy gochujang sauce.
This dish tosses blanched sweet potato stems with a sweet and tangy gochujang sauce. Their crisp, tender texture pairs well with the spicy, tangy dressing, making this a refreshing summer side dish to serve with rice.
Side dishes · 20 minutes to cook
Nutrition (per 194.8g serving): 122.3 kcal · protein 3.1g · carbohydrate 18.8g · fat 4g · sodium 448.1mg
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 based on the thickness of the sweet potato stems. Take one out when it’s crisp but no longer tough.
Tips: Squeeze out plenty of water after blanching so the dressing doesn’t get watery.
Tips: Add the sauce a little at a time, tasting as you go, to get the sweet and tangy balance just right.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp