Seasoned Sweet Potato Stems recipe - ingredients, nutrition and when to eat it
Seasoned sweet potato stems are a popular summer side dish. Tenderly blanched stems are tossed with fermented soybean paste and sesame oil for a savory, earthy…
Seasoned sweet potato stems are a popular summer side dish. Tenderly blanched stems are tossed with fermented soybean paste and sesame oil for a savory, earthy flavor. They’re perfect when you want a light side to serve with rice.
Side dishes · 15 minutes to cook
Nutrition (per 115g serving): 64.6 kcal · protein 2.5g · carbohydrate 5.3g · fat 3.7g · sodium 413.3mg
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: Blanch the sweet potato stems only until they bend slightly, as overcooking reduces their crisp texture.
Tips: The saltiness of fermented soybean paste varies by brand, so start with a small amount and adjust to taste.
Tips: Don’t squeeze out the moisture too forcefully, or the seasoning won’t coat evenly.
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Ingredients (1 serving)
- Sweet potato stems — 100 g
- Doenjang — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp