Stir-Fried Sweet Potato Stems: A Simple and Delicious Side Dish
Easy and Healthy Side Dish: Stir-Fried Sweet Potato Stems (Goguma Julgi Bokkeum)
Nowadays, pre-boiled and cleaned sweet potato stems are readily available, making it incredibly easy to prepare a wonderful vegetable side dish at home. This stir-fry offers a delightful balance of tender and crisp textures. Let’s whip up this delicious side dish with basic seasonings for your next meal!
Main Ingredients
- 400-500g Boiled Sweet Potato Stems (rinsed under cold water and drained)
- 2-3 Scallions or the white parts of leeks (finely chopped)
- 1-2 Red Chilies (seeds removed and finely chopped)
Seasoning
- 2 Tbsp Sunflower Oil or Vegetable Oil
- 1 tsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2-3 Pinches of Salt (adjust to taste)
- 1 tsp Sugar (adjust sweetness)
- 1 Tbsp Sesame Oil (for finishing aroma)
- A pinch of Toasted Sesame Seeds (for added nuttiness)
- 2 Tbsp Sunflower Oil or Vegetable Oil
- 1 tsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2-3 Pinches of Salt (adjust to taste)
- 1 tsp Sugar (adjust sweetness)
- 1 Tbsp Sesame Oil (for finishing aroma)
- A pinch of Toasted Sesame Seeds (for added nuttiness)
Cooking Instructions
Step 1
First, gently rinse the prepared boiled sweet potato stems under cold running water to remove any debris. Squeeze out any excess water and cut them into bite-sized pieces, about 5-7 cm long. Cutting them too long can make them awkward to stir-fry.
Step 2
Heat a wide pan (a Wok or ‘Gungjung-pan’ is recommended) over medium heat and add 2 tablespoons of sunflower oil. Add the cut sweet potato stems, minced garlic, and chopped scallions or leeks. Stir-fry over high heat quickly until the vegetables just start to wilt. Avoid overcooking, as this can make them mushy.
Step 3
Now, season the sweet potato stems. Add 1 tablespoon of soy sauce for soup and 1 teaspoon of sugar. You can also add 2-3 pinches of salt, depending on your preference. Continue to stir-fry with chopsticks or a spatula for about 5-6 minutes, ensuring all the seasonings are well combined. The key is to cook them until they are tender yet still retain a slight crispness.
Step 4
Add the finely chopped red chilies (with seeds removed after washing) to the pan. Red chilies add a lovely color and a hint of spiciness and umami. Stir-fry for another 1-2 minutes to release the aroma of the chilies.
Step 5
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for a fragrant finish, and sprinkle with toasted sesame seeds. Give everything a final gentle toss to combine. Your delicious stir-fried sweet potato stems are now ready!
Step 6
This stir-fried sweet potato stems dish has a wonderfully tender yet crisp texture that’s incredibly satisfying to eat. It’s delicious on its own as a side dish, but it’s also fantastic mixed with a spoonful of gochujang (Korean chili paste) and served over warm rice for an even more flavorful meal! Enjoy a hearty and healthy meal with this delightful sweet potato stem stir-fry.
