Sweet Potato Stem Salad with Gochujang recipe - ingredients, nutrition and when to eat it
Blanched sweet potato stems are tossed with gochujang and a tangy vinegar dressing.
Blanched sweet potato stems are tossed with gochujang and a tangy vinegar dressing. Their crisp, tender texture soaks up a sweet and spicy flavor, making this a lovely side dish for summer meals.
Side dishes · 20 minutes to cook
Nutrition (per 142.8g serving): 97.2 kcal · protein 2.3g · carbohydrate 14.6g · fat 3.4g · sodium 951.5mg
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: Squeeze the blanched stems well so the dressing doesn't get watery.
Tips: Adjust the blanching time to the thickness of the stems, and taste one to check the texture.
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Ingredients (1 serving)
- Sweet potato stems — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Sugar — 0.5 tsp
- Salt — 0.3 tsp