Braised Sweet Potato Stems with Aged Kimchi recipe - ingredients, nutrition and when to eat it
Tender sweet potato stems are braised until they absorb the spicy, deep flavor of aged kimchi.
Tender sweet potato stems are braised until they absorb the spicy, deep flavor of aged kimchi. Served with hot rice on a summer evening, it's simple yet satisfying.
Vegetables · 35 minutes to cook
Nutrition (per 570g serving): 161.4 kcal · protein 6g · carbohydrate 22.2g · fat 6.1g · sodium 825mg
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 sweet potato stems so they cook up tender instead of tough.
Tips: If the aged kimchi is salty, rinse it lightly before cooking and adjust the seasoning of the broth at the end.
Tips: Turn off the heat and let it sit for about 5 minutes so the sauce can soak into the sweet potato stems.
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Ingredients (1 serving)
- Sweet potato stems — 180 g
- Aged kimchi — 120 g
- Onion — 0.3 pc
- Garlic — 1 Tbsp
- Korean chili flakes — 1 tsp
- Green onion — 0.3 pc
- Perilla oil — 1 tsp
- Water — 180 ml