Sweet Potato Shoots Stir-Fried with Doenjang recipe - ingredients, nutrition and when to eat it
This summer side dish is made with tender sweet potato shoots stir-fried with doenjang, or Korean fermented soybean paste.
This summer side dish is made with tender sweet potato shoots stir-fried with doenjang, or Korean fermented soybean paste. Its mild, savory flavor pairs well with the aroma of perilla oil, making it a tasty side for rice.
Vegetables · 25 minutes to cook
Nutrition (per 197.5g serving): 92.7 kcal · protein 3g · carbohydrate 7g · fat 5.8g · sodium 465.3mg
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: If the skins are difficult to peel, blanch the shoots for 1 to 2 minutes first to make them easier to prepare.
Tips: Doenjang can vary in saltiness, so start with a small amount, taste, and add more as needed.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Perilla oil — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp