Savory & Nutty Perilla Seed Sweet Potato Stem Stir-fry
The Ultimate Home-Cooked Side Dish! Soft and Nutty Perilla Seed Sweet Potato Stem Stir-fry
Let’s make a delicious sweet potato stem stir-fry by adding generous amounts of savory perilla seeds. This dish is so good, it’ll have you reaching for more rice!
Main Ingredients
- 1 bag (approx. 300-400g) pre-cooked sweet potato stems
- 1/2 medium onion
- 1/2 large green onion (scallion)
- 1 red chili pepper (or 1 Korean green chili pepper for more heat)
- 1 teaspoon (1t) minced garlic
Perilla Seed Sauce
- 2 tablespoons (2T) perilla seed powder
- 1/2 tablespoon (1/2T) glutinous rice paste (optional, can be omitted)
- 3 tablespoons (3T) perilla oil
- 1 tablespoon (1T) soup soy sauce (Guk-ganjang)
- Salt to taste
- Black pepper to taste
- 2 tablespoons (2T) perilla seed powder
- 1/2 tablespoon (1/2T) glutinous rice paste (optional, can be omitted)
- 3 tablespoons (3T) perilla oil
- 1 tablespoon (1T) soup soy sauce (Guk-ganjang)
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
Even though we’re using pre-cooked sweet potato stems, if they still feel a bit tough, boil them in water for about 15 more minutes until they become tender. This step helps remove impurities and achieve a softer texture.
Step 2
Drain the boiled sweet potato stems thoroughly. Then, cut them into bite-sized pieces, about 4-5 cm long. Cutting them shorter makes them easier for everyone, including children, to eat.
Step 3
Slice the onion thinly. Cut the green onion diagonally. Finely chop the red chili pepper (or Korean green chili pepper) after removing the seeds; this adds color and a pleasant spiciness. You can cut them however you find convenient.
Step 4
Heat a frying pan over medium heat and add 3 tablespoons of perilla oil generously. Stir-frying with perilla oil allows the unique aroma of the sweet potato stems and the nutty flavor of the perilla seeds to meld beautifully, maximizing the overall taste.
Step 5
Once the oil is hot, add the cut sweet potato stems and stir-fry over medium heat. When the stems are slightly cooked, add the minced garlic and sliced onion, and continue stir-frying to enhance the aroma.
Step 6
When the onions start to turn translucent, add the diagonally sliced green onions and chopped red chili peppers. Stir-fry briefly. Avoid overcooking to maintain the crisp texture of the vegetables.
Step 7
Once the sweet potato stems are well combined with the vegetables, add about 1/4 cup of water. This prevents the stir-fry from becoming too dry when you add the perilla seed powder and helps maintain a moist texture.
Step 8
Now it’s time to season. Add 1 tablespoon of soup soy sauce first. Taste and adjust the seasoning with salt as needed. Add a pinch of black pepper for extra flavor if you like.
Step 9
Add the 2 tablespoons of prepared perilla seed powder. The more perilla powder you use, the richer and nuttier the flavor will be.
Step 10
Finally, add 1/2 tablespoon of glutinous rice paste. This helps the sauce coat the ingredients evenly and adds a smooth texture. (If you don’t have glutinous rice paste, you can omit this step.)
Step 11
Gently mix and stir-fry everything together until the ingredients and sauce are well combined. If the mixture seems too dry, add a little more water to reach your desired consistency. It should be moist and wonderfully nutty.
Step 12
Your delicious perilla seed sweet potato stem stir-fry is ready! Serve it with warm rice for a satisfying meal.
Step 13
The addition of chili peppers cuts through the richness of the perilla seeds, while the nutty flavor of the perilla itself provides a deep, satisfying taste. It’s a fantastic side dish that pairs perfectly with rice.
Step 14
Sweet potato stems have a wonderful affinity for fragrant perilla oil and nutty perilla seeds. This dish is surprisingly easy to make at home, so give it a try! It turns out wonderfully delicious.
