Stir-Fried Sweet Potato Leaves with Doenjang recipe - ingredients, nutrition and when to eat it
Sweet potato leaves are stir-fried with doenjang for a savory summer side dish. The leaves are tender, and the mildly salty flavor of the soybean paste goes…
Sweet potato leaves are stir-fried with doenjang for a savory summer side dish. The leaves are tender, and the mildly salty flavor of the soybean paste goes well with rice. It’s a nice way to add a green side dish to a meal on a hot day.
Side dishes · 15 minutes to cook
Tips: If the leaves are large and tough, stir-fry the stems for about a minute first, then add the leaves.
Tips: Doenjang varies in saltiness by brand, so start with a little, taste, and add more as needed.
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Ingredients (1 serving)
- Sweet potato leaves — 100 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 1 Tbsp
- Toasted sesame seeds — 0.5 tsp