Savory Braised Sweet Potato Stems with Anchovies: A Flavorful Rice Companion
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This is a delicious and healthy side dish of braised sweet potato stems that’s perfect with rice! It has a wonderfully savory and slightly spicy flavor that melts in your mouth, making it a true ‘rice thief’. Enjoy this unique and flavorful banchan that’s sure to become a favorite!
Main Ingredients
- 200g prepared sweet potato stems
- 50g medium-sized dried anchovies
- 2 Tbsp perilla oil (deulgireum)
- 1 Tbsp minced garlic
- 0.5 Tbsp sesame seeds (or ground sesame seeds)
- 1 Tbsp coarse sea salt (for blanching)
Sweet Potato Stem Marinating Seasoning
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Prepare all the ingredients for the dish. Measure out the prepared sweet potato stems, anchovies, and the seasoning ingredients, keeping them close at hand.
Step 2
If you’ve purchased pre-peeled sweet potato stems, you can use them directly. However, if the stems still have their skins on, a quick blanching in boiling water for just 10 seconds, followed by rinsing in cold water, will make peeling much easier. Thoroughly peel the sweet potato stems.
Step 3
Medium-sized dried anchovies are key to adding a deep umami flavor to this dish. Remove the heads and guts (the dark digestive tract) from the anchovies. Roughly break them apart; avoid grinding them too finely, as this will enhance their texture and flavor when cooked.
Step 4
Bring a pot of water to a rolling boil and add 1 Tbsp of coarse sea salt. Add the prepared sweet potato stems and blanch them for about 5 minutes until they are tender but still have a slight bite. Immediately transfer the blanched stems to cold water and rinse them thoroughly to cool them down. Drain them well in a colander, ensuring excess water is removed, as this is crucial for a well-flavored braise.
Step 5
The blanched sweet potato stems might be too long to eat comfortably. To make them easier to handle, especially for children, cut them into bite-sized pieces, about 5-7 cm (2-3 inches) long. This ensures they are both visually appealing and easy to pick up with chopsticks.
Step 6
Place the cut sweet potato stems into a mixing bowl. Add all the marinating seasoning ingredients: 1 Tbsp soup soy sauce, 1 Tbsp plum extract, and 1 Tbsp gochugaru. This step allows the stems to absorb the flavors before cooking.
Step 7
Gently toss and mix the sweet potato stems with the seasonings using your hands. Ensure the seasoning is evenly distributed. Let the stems marinate for 5 to 10 minutes. This resting period allows the stems to fully absorb the marinade, resulting in a deeper, more complex flavor.
Step 8
Heat 2 Tbsp of perilla oil in a pan over medium heat. Add 1 Tbsp of minced garlic and sauté for about 10 seconds until fragrant – be careful not to burn the garlic. Add the marinated sweet potato stems and the prepared anchovies to the pan. Stir-fry over medium-low heat for 3 to 5 minutes, allowing the mixture to braise and the sauce to reduce slightly. Finally, sprinkle in 0.5 Tbsp of sesame seeds (or ground sesame seeds) and stir to combine. Your delicious braised sweet potato stems are now ready!
