When making a Korean vegetable side dish with seasonal sweet potato stems, blanching them for the right amount of time and keeping them moist while stir-frying are key to preventing a tough texture.
This Korean stir-fried sweet potato stems recipe starts by blanching peeled sweet potato stems for 3–5 minutes, then seasoning them with Korean soup soy sauce. Perilla seed powder and perilla oil are added at the end for a rich, nutty finish. With its mild, savory flavor, this simple banchan works well with steamed rice or as a topping for bibimbap.
Try this seasonal Korean side dish for tender yet pleasantly crisp sweet potato stems coated in the warm, nutty flavor of perilla.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 400 g (14.1 oz) peeled and trimmed sweet potato stems
- 15 g (0.5 oz) green onion
🧂 Seasonings & Sauce
- 2 tbsp cooking oil
- 1 tbsp Korean soup soy sauce (guk-ganjang)
- 1/5 tbsp seasoned salt
- 2/3 tbsp minced garlic
- 2 tbsp perilla seed powder
- 1 tbsp perilla oil
- 1/2 tbsp sesame seeds
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Korean Stir-Fried Sweet Potato Stems
- Prepare the sweet potato stems: Add a little salt to a pot of boiling water and blanch 400 g (14.1 oz) of peeled and trimmed sweet potato stems for about 5 minutes. Rinse under cold water, drain well, cut into bite-size pieces, and place them in a skillet.
- Slice the green onion: Finely slice 15 g (0.5 oz) of green onion.
- Season before cooking: Add the sliced green onion, 2 tbsp cooking oil, 1 tbsp Korean soup soy sauce, 1/5 tbsp seasoned salt, and 2/3 tbsp minced garlic to the sweet potato stems. Before turning on the heat, gently toss everything together by hand so the stems can absorb the seasoning.
- Stir-fry: Place the skillet over medium heat and stir-fry evenly, stirring frequently so the stems do not burn.
- Add the finishing seasonings: When most of the moisture at the bottom of the skillet has evaporated, add 2 tbsp perilla seed powder, 1 tbsp perilla oil, and 1/2 tbsp sesame seeds. Toss until evenly coated and serve.
✓ Key Tips for Success
- Control the heat and add the perilla ingredients at the end: Perilla seed powder absorbs moisture, while prolonged cooking over high heat can dull the aroma of perilla oil. Add both near the end of cooking, then reduce the heat to low or turn off the heat and mix using the residual warmth of the skillet.
✓ Serving Tips
- Serve the stir-fried sweet potato stems over warm steamed rice with gochujang and a fried egg for an easy bibimbap-style meal.
- If you prefer a spicy kick, finely slice 1 Cheongyang chili pepper and add it while preparing the scallion oil in Step 3.
- Let the finished side dish cool slightly, then store it in an airtight container in the refrigerator. It can be enjoyed for 3–4 days while maintaining its savory, nutty flavor.
✓ How to Choose Fresh Sweet Potato Stems
- Thickness and firmness: Look for stems with relatively short sections between the nodes and an even thickness. Fresh stems should feel firm and springy rather than soft or limp.
- Color and cut ends: Choose stems with a vivid, even green or purplish color. The cut ends should look moist and fresh rather than dry or browned.
✓ Sweet Potato Stem Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 18.00 kcal |
| Carbohydrates | 3.63 g |
| Protein | 0.76 g |
| Fat | 0.02 g |
| Sodium | 1.00 mg |
Values are based on 100 g of raw sweet potato stems. Actual nutrition may vary depending on the variety, part used, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Can I stir-fry sweet potato stems without blanching them first?
Raw sweet potato stems can remain tough and take much longer to cook. Blanch them in lightly salted boiling water until tender, then rinse them under cold water before stir-frying to achieve a softer texture.
Q2. Why are my stir-fried sweet potato stems tough and not absorbing the seasoning?
They may not have been blanched long enough, or too much moisture may have evaporated during stir-frying. Blanch them thoroughly first, and if the skillet becomes too dry while cooking, add 1–2 tbsp of water to keep the stems moist and tender.
Q3. Can I use sesame oil instead of perilla seed powder and perilla oil?
Yes. You can use sesame oil and sesame seeds for a simpler Korean vegetable side dish, although perilla seed powder and perilla oil provide the especially rich, nutty flavor that pairs well with sweet potato stems.
Following the blanching time and seasoning ratios in this recipe gives the sweet potato stems a tender bite without losing their pleasant crispness. The savory depth of Korean soup soy sauce combines with the nutty aroma of perilla seed powder and perilla oil, making this an easy Korean side dish to enjoy with a bowl of warm rice.
If you want to make a mild and nutty vegetable banchan with seasonal sweet potato stems, save this Korean stir-fried sweet potato stems recipe and give it a try. It works just as well as an everyday side dish as it does in a bowl of bibimbap.
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