Stir-Fried Sweet Potato Stems with Aged Kimchi recipe - ingredients, nutrition and when to eat it
Tender sweet potato stems are stir-fried with tangy aged kimchi and fragrant perilla oil to make this savory side dish.
Tender sweet potato stems are stir-fried with tangy aged kimchi and fragrant perilla oil to make this savory side dish. Its spicy, nutty flavor pairs well with rice, making it a lovely side for summer dinners.
Side dishes · 20 minutes to cook
Nutrition (per 230.5g serving): 182.3 kcal · protein 2.9g · carbohydrate 8.6g · fat 15g · sodium 612mg
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 the tough outer fibers from the sweet potato stems for a more tender bite.
Tips: If the aged kimchi brine is salty, leave out the soy sauce or add just a little.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sweet potato stems — 120 g
- Aged kimchi — 60 g
- Perilla oil — 1 Tbsp
- Minced garlic — 0.5 tsp
- Soy sauce — 0.5 tsp
- Water — 2 Tbsp
- Sesame seeds — 0.5 tsp