Sweet Potato Stems Simmered with Perilla recipe - ingredients, nutrition and when to eat it
This side dish is made by gently simmering tender sweet potato stems with doenjang and ground perilla seeds.
This side dish is made by gently simmering tender sweet potato stems with doenjang and ground perilla seeds. It’s nutty and savory, with a pleasant crunch from the stems, and goes well with rice. It’s especially nice served with a warm meal in summer, when sweet potato stems are in season.
Side dishes · 30 minutes to cook
Nutrition (per 285g serving): 146 kcal · protein 5.2g · carbohydrate 11.2g · fat 9.3g · sodium 311.3mg
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: Peel and blanch the sweet potato stems to soften their tough fibers.
Tips: Add the ground perilla seeds at the end and simmer briefly to preserve their nutty aroma.
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Ground perilla seeds — 2 Tbsp
- Doenjang — 1 tsp
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Perilla oil — 1 tsp
- Water — 100 ml