Savory and Crispy Sweet Potato Vine Salad with Doenjang
Easy and Delicious Summer Side Dish: Sweet Potato Vine Salad Recipe | Sweet Potato Stem Namul, Healthy Side
Discover a nutritious and flavorful summer side dish made with sweet potato vines, a seasonal ingredient readily available at markets! Lightly blanched to maintain a crisp texture and peeled to ensure the seasoning penetrates well, these tender stems offer a delightful culinary experience. Sweet potato vines are even more captivating than the sweet potatoes themselves during summer. This recipe is exceptionally simple, requiring no stir-frying; just blanch the vines and toss them with the seasoning for a quick and delicious result. The combination of the sweet potato vine’s crunch, the savory depth of doenjang (Korean soybean paste), and a sweet and tangy kick will awaken your palate, especially during the summer months. Sweet potato vines, available until September, are a versatile ingredient perfect for namul (seasoned vegetables), stir-fries, and even kimchi. Enjoy this nutritious ingredient in various delicious preparations!
Main Ingredients- 250g prepared sweet potato vines
- 1/3 onion
- 1 red chili pepper
- 1/2 Tbsp salt (for blanching)
- 1L water (for blanching)
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Before cooking, gently shake the sweet potato vines under running water to rinse them thoroughly.
Step 2
Peeling the outer skin of the sweet potato vines makes them much softer and allows the seasoning to absorb better, resulting in a tastier dish. Break the stems by hand as you go; this helps remove the skin and simultaneously cuts them into bite-sized pieces. Peel them off in segments about 7-8 cm long.
Step 3
After peeling and trimming into manageable pieces, the sweet potato vines weigh approximately 250g. Now, it’s time to blanch them.
Step 4
Pour 1L of water into a pot and bring it to a boil. Add 1/2 Tbsp of salt and the prepared sweet potato vines. Blanch for 4-5 minutes, ensuring they remain crisp.
Step 5
While the sweet potato vines are blanching, slice the red chili pepper and onion for garnish. For a spicier flavor, you can use a green chili pepper or add an extra red chili pepper. Sliced white parts of green onions can also be added for enhanced aroma.
Step 6
Immediately rinse the blanched sweet potato vines under cold water to stop the cooking process and cool them down. Drain them well, then prepare to mix them with the seasoning.
Step 7
In a bowl, combine 1 Tbsp gochugaru, 1 Tbsp doenjang, 0.5 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp maesilcheong, and 1 Tbsp sesame seeds to create the seasoning mixture.
Step 8
Add the sliced red chili pepper and onion to the bowl with the seasoning ingredients.
Step 9
Gently toss everything together until well combined. This simple mixing process creates a delicious summer side dish where the savory doenjang, sweet and tangy notes, and a hint of spice create a perfectly balanced flavor! Since sweet potato vines are in season and affordable, they’re a fantastic ingredient to boost your appetite during the summer. You’ll love the crunchy texture and the rich, flavorful seasoning. Try making this recipe – the delightful crunch combined with the savory, sweet, and tangy dressing is truly irresistible!
