Spicy and Savory Stir-Fried Sweet Potato Stems: A Flavorful Spring Side Dish
Recipe for Spicy and Savory Stir-Fried Sweet Potato Stems Using Seasonal Produce
Introducing a delicious stir-fried sweet potato stem recipe perfect before the new sweet potatoes hit the market. Also known as ‘Goguma Sun Bokkeum’ or ‘Goguma Julgeori Bokkeum,’ this dish is a simple yet excellent side for any meal. These stems are wonderful in kimchi or seasoned salads, and they add a fantastic depth of flavor when cooked with braised mackerel.
Main Ingredients- 1 bundle Sweet potato stems (approx. 200g)
- 1/4 Onion, thinly sliced
- 1 Tbsp Cooking oil
Cooking Instructions
Step 1
First, thoroughly wash the sweet potato stems under running water. If they are already pre-trimmed, you can use them directly. While some prefer to cook them whole, I like to cut them into bite-sized pieces, about 5-7 cm long. This way, the seasoning coats them evenly, making them even more delicious.
Step 2
Bring a pot of water to a rolling boil with a pinch of salt (about 1/2 tsp). Add the prepared sweet potato stems and boil for about 10 minutes. If you prefer a softer texture, you can boil them a little longer. (Generally, they cook in 6-10 minutes; for a crispier bite, try boiling for just 6 minutes.) Once boiled, rinse the stems thoroughly under cold water to cool them down, then drain them well in a colander. This step also helps to remove any raw, grassy flavor.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the sliced onion and the drained sweet potato stems, and stir-fry for about 1-2 minutes until the onion becomes translucent. If you like a spicier kick, you can add finely chopped Cheongyang chili peppers at this stage. Adding other vegetables like carrots or bell peppers will also enhance the color and texture.
Step 4
Once the onion and stems are lightly sautéed, add the soy sauce (2 Tbsp), gochugaru (1 Tbsp), and minced garlic (1/2 Tbsp). Stir well to combine and cook for another 1-2 minutes, allowing the seasonings to coat the ingredients evenly. When the flavors start to meld, add the water (2 Tbsp) and reduce the heat to low. Simmer gently until the sauce thickens slightly, ensuring the seasonings don’t burn.
Step 5
Continue to simmer over low heat for another 2-3 minutes, allowing the sauce to absorb into the stems. Keep an eye on it to prevent burning. Finally, stir in the toasted sesame seeds (1 Tbsp) and sesame oil (1 Tbsp) to finish. Taste and adjust with a pinch of salt if needed. Enjoy your flavorful, spicy, and savory stir-fried sweet potato stems with a bowl of warm rice!
