Sweet Potato Stem Stew with Soybean Paste: A Summer Delicacy with Mom’s Touch
Nostalgic Taste: Sweet Potato Stem Stew with Soybean Paste
This is a soul food that my mother always made for me during the summer when I was young. Now that I am a mother myself, I make it for my own family. It’s a dish that carries warm memories and deep flavors, passed down through generations from my grandmother, to my mother, and now to me.
Main Ingredients- 1 bunch sweet potato stems
- 1/2 onion
- 1-2 Korean green chilies
- 1 red chili
Seasoning Ingredients- 2 dried anchovy and kelp stock packs
- 1.5 Tbsp minced garlic
- 2 Tbsp doenjang (Korean soybean paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp salt
- 1/2 Tbsp sugar
- 2 dried anchovy and kelp stock packs
- 1.5 Tbsp minced garlic
- 2 Tbsp doenjang (Korean soybean paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp salt
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
First, let’s prepare the sweet potato stems. In a large bowl, pour in 2 liters of water and dissolve a handful of salt. Soak the unpeeled sweet potato stems in this salty water for about 10-15 minutes. This will soften the skins, making them much easier to peel. Once peeled, rinse them thoroughly under running water.
Step 2
Now, let’s get ready to cook. Place the cleaned sweet potato stems and 2 dried anchovy and kelp stock packs into a pot. Add 1 liter of water, ensuring the stems are mostly submerged.
Step 3
Add all the seasoning ingredients at once to develop a rich flavor. Mix in 1.5 Tbsp minced garlic, 2 Tbsp doenjang, 1.5 Tbsp gochugaru, 1 Tbsp gochujang, 1/2 Tbsp salt, and 1/2 Tbsp sugar. Stir everything well.
Step 4
Bring the stew to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to medium. Skim off any foam that rises to the surface; this step is important for achieving a clean and clear broth.
Step 5
Let it simmer and reduce for about 20 minutes until the broth thickens slightly. Once the broth has reduced, add the chopped onion (1/2), Korean green chilies (1-2), and red chili (1). Continue to cook for another 10-15 minutes until the vegetables are tender and all the flavors have melded beautifully. Your delicious Sweet Potato Stem Stew with Soybean Paste is now ready!
