Blanched Sweet Potato Stems Seasoned with Doenjang: A Taste of Rural Goodness
Savory and Nutty Doenjang-Seasoned Sweet Potato Stems
This recipe showcases a delicious dish made from fresh sweet potato stems, gifted by my mother from her farm. These stems, combined with the earthy flavor of doenjang (Korean fermented soybean paste), fragrant sesame oil, and toasted sesame seeds, create a wonderfully savory and satisfying side dish. It’s a simple yet incredibly flavorful way to enjoy seasonal produce, perfect as a banchan (side dish) for rice or even as a delightful accompaniment to makgeolli (Korean rice wine). Let’s bring the taste of the countryside to your table!
Main Ingredients- 1 large bowl of fresh sweet potato stems
- A small amount of green onion (about 1/4 stalk)
Seasoning- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Sesame oil
- 1/4 stalk green onion, finely chopped (optional, for extra flavor)
- Toasted sesame seeds, lightly crushed or whole
- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Sesame oil
- 1/4 stalk green onion, finely chopped (optional, for extra flavor)
- Toasted sesame seeds, lightly crushed or whole
Cooking Instructions
Step 1
Fill a pot with ample water and bring it to a rolling boil over high heat. Once boiling, carefully add the prepared sweet potato stems along with a pinch of coarse salt. Blanch for about 5-6 minutes, or until the stems are tender yet still have a slight bite. This process helps to remove any bitterness and improve the texture. After blanching, immediately rinse the stems under cold running water to stop the cooking process. While the stems are cooking, prepare your sesame oil and sesame seeds.
Step 2
It’s helpful to have your sesame seeds ready. For a richer nutty flavor, you can lightly crush or grind them using a small mortar and pestle or a mini-grinder; a tool used for baby food preparation works wonderfully. Once the blanched sweet potato stems have cooled, squeeze out as much excess water as possible with your hands. Ensuring the stems are well-drained is key to allowing the seasoning to adhere properly and create the best flavor.
Step 3
Place the well-drained sweet potato stems into a large mixing bowl. Add 1 tablespoon of savory doenjang. You can adjust the amount of doenjang according to your preference and the quantity of stems.
Step 4
Drizzle 1 tablespoon of fragrant sesame oil over the stems and doenjang. The aromatic quality of the sesame oil will beautifully complement the rich doenjang flavor.
Step 5
Add the crushed or whole toasted sesame seeds to the bowl. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the sweet potato stems. Continue to toss until the doenjang, sesame oil, and sesame seeds are well combined and coat the stems.
Step 6
Finally, add the finely chopped green onions and toss lightly one more time to combine. The fresh, slightly pungent flavor of the green onions adds a delightful finishing touch. This fragrant and delicious seasoned sweet potato stem dish is now ready to be enjoyed! It’s absolutely wonderful served over a bowl of hot, steamed rice. Enjoy this comforting and flavorful taste of home!
