12, May 2022
Sweet Potato Stem Stew with Soybean Paste: A Summer Delicacy with Mom’s Touch





Sweet Potato Stem Stew with Soybean Paste: A Summer Delicacy with Mom’s Touch

Nostalgic Taste: Sweet Potato Stem Stew with Soybean Paste

Sweet Potato Stem Stew with Soybean Paste: A Summer Delicacy with Mom's Touch

This is a soul food that my mother always made for me during the summer when I was young. Now that I am a mother myself, I make it for my own family. It’s a dish that carries warm memories and deep flavors, passed down through generations from my grandmother, to my mother, and now to me.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Braise
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients

  • 1 bunch sweet potato stems
  • 1/2 onion
  • 1-2 Korean green chilies
  • 1 red chili

Seasoning Ingredients

  • 2 dried anchovy and kelp stock packs
  • 1.5 Tbsp minced garlic
  • 2 Tbsp doenjang (Korean soybean paste)
  • 1.5 Tbsp gochugaru (Korean chili flakes)
  • 1 Tbsp gochujang (Korean chili paste)
  • 1/2 Tbsp salt
  • 1/2 Tbsp sugar

Cooking Instructions

Step 1

First, let’s prepare the sweet potato stems. In a large bowl, pour in 2 liters of water and dissolve a handful of salt. Soak the unpeeled sweet potato stems in this salty water for about 10-15 minutes. This will soften the skins, making them much easier to peel. Once peeled, rinse them thoroughly under running water.

Step 1

Step 2

Now, let’s get ready to cook. Place the cleaned sweet potato stems and 2 dried anchovy and kelp stock packs into a pot. Add 1 liter of water, ensuring the stems are mostly submerged.

Step 2

Step 3

Add all the seasoning ingredients at once to develop a rich flavor. Mix in 1.5 Tbsp minced garlic, 2 Tbsp doenjang, 1.5 Tbsp gochugaru, 1 Tbsp gochujang, 1/2 Tbsp salt, and 1/2 Tbsp sugar. Stir everything well.

Step 3

Step 4

Bring the stew to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to medium. Skim off any foam that rises to the surface; this step is important for achieving a clean and clear broth.

Step 4

Step 5

Let it simmer and reduce for about 20 minutes until the broth thickens slightly. Once the broth has reduced, add the chopped onion (1/2), Korean green chilies (1-2), and red chili (1). Continue to cook for another 10-15 minutes until the vegetables are tender and all the flavors have melded beautifully. Your delicious Sweet Potato Stem Stew with Soybean Paste is now ready!

Step 5



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