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Savory and Sweet-Salty Stir-fried Sweet Potato Stems with Anchovies





Savory and Sweet-Salty Stir-fried Sweet Potato Stems with Anchovies

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Introducing a recipe for braised sweet potato stems with anchovies, featured on ‘Sumi’s Kitchen’! This dish features tender sweet potato stems and savory anchovies simmered in a sweet and salty sauce, creating a delicious and flavorful side dish. Preparing the sweet potato stems can be time-consuming, so using pre-peeled or pre-cooked stems will allow you to make this tasty banchan even faster and more conveniently. The umami from the anchovies combined with the crispiness of the sweet potato stems makes this a perfect companion to rice!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Braise
  • Servings : More than 6 servings
  • Difficulty : Anyone

Ingredients
  • 300g Sweet potato stems
  • 1 tsp Salt (for blanching stems)
  • 1/2 cup Dried anchovies (cleaned, guts removed)
  • 3 Tbsp Soy sauce
  • 2 Tbsp Plum extract (or rice syrup)
  • 1/2 cup Seafood broth (or anchovy-kelp broth)
  • 1 Red chili pepper, thinly sliced diagonally
  • 2 Cheongyang chili peppers, thinly sliced diagonally
  • 1 tsp Sesame oil
  • 1 tsp Toasted sesame seeds

Cooking Instructions

Step 1

To make peeling the sweet potato stems easier, wash them thoroughly first. Then, soak them in salt water (1 cup water with 1 tsp salt) for about 10 minutes. This will make peeling the skin much more manageable. Be aware that the skin might stain your fingernails; it can be difficult to remove without cutting your nails.

Step 2

While you’re peeling the sweet potato stems, prepare a flavorful seafood broth. Place dried blue crab (for broth), natural seasonings, shrimp shells and heads, shiitake mushroom stems, and leek roots into a broth bag and boil. This broth will be used in place of water in the seasoning sauce, adding a deep umami flavor.

Step 3

After you’ve finished peeling all the sweet potato stems, place them in a pot with plenty of water and boil for about 1 hour until tender. (Boiling them without peeling might result in a tough texture, so this step is crucial.)

Step 4

While the sweet potato stems are boiling, make the seasoning sauce. Combine the prepared seafood broth with soy sauce and plum extract, mixing well. Thinly slice the red chili pepper and Cheongyang chili peppers diagonally.

Step 5

Once the sweet potato stems are cooked, remove them from the boiling water, rinse them under cold water, and then squeeze out any excess water. This step helps the stems absorb the braising sauce better and improves their texture.

Step 6

Heat a dry pan over medium-low heat. Add the dried anchovies and stir-fry until they become fragrant. This process removes any fishy smell, making them more delicious.

Step 7

Add the drained sweet potato stems to the pan with the stir-fried anchovies and continue to stir-fry them together. This allows the flavor of the anchovies to infuse into the stems.

Step 8

Now, pour in the pre-made seasoning sauce. Reduce the heat to low and let it simmer gently. It’s important to stir occasionally to ensure the sauce evenly coats the sweet potato stems and anchovies.

Step 9

Continue to simmer until the anchovies release their flavor and the sauce thickens, coating the sweet potato stems well. During this simmering process, add the sliced red and Cheongyang chili peppers and let them cook together. The added spiciness will enhance the overall flavor.

Step 10

The dish is almost ready when the sauce has reduced and is almost gone. Finish by drizzling in sesame oil and sprinkling toasted sesame seeds for extra aroma and flavor, then mix well.

Step 11

Your Savory and Sweet-Salty Stir-fried Sweet Potato Stems with Anchovies is complete! Enjoy the delightful combination of the anchovies’ savory taste, the sweet potato stems’ crispiness, and the perfectly balanced sweet and salty sauce. It’s a fantastic side dish to enjoy with a warm bowl of rice.



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