Tender & Chewy Stir-fried Sweet Potato Stems
A Must-Have Home Meal! Delicious Stir-fried Sweet Potato Stems vs. Moist Seasoned Sweet Potato Stems
Tired of the same old side dishes every day? Does your child ever say, ‘Mom, we’re out of side dishes!’ and ask for sweet potato stems? You know, the ones you see vendors peeling at the market? You can make these delicious sweet potato stems right at home! Today, I’ll show you two methods: stir-frying and seasoning. The savory and tender stir-fried version, and the refreshing, tangy, and moist seasoned version – both are equally delightful, so choose your favorite!
Stir-fried Sweet Potato Stems- Sweet potato stems 230g
- Korean soup soy sauce (Guk-ganjang) 2/3 Tbsp (adjust to taste)
- Anchovy sauce (Aekjeot) 2/3 Tbsp (adjust quantity based on saltiness of soy sauce and anchovy sauce)
- Perilla oil (Deulgireum) 2 Tbsp
- Minced garlic 1 Tbsp
- Minced green onion 1 Tbsp
- Sugar 1 tsp (helps tenderize stems and enhances flavor)
- Water 80ml
Seasoned Sweet Potato Stems- Sweet potato stems 230g
- Korean soup soy sauce (Guk-ganjang) 2/3 Tbsp
- Anchovy sauce (Aekjeot) 2/3 Tbsp
- Perilla oil (Deulgireum) 1 Tbsp
- Minced garlic 2/3 Tbsp
- Minced green onion 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Red pepper flakes (Gochugaru) 1 Tbsp
- Sweet potato stems 230g
- Korean soup soy sauce (Guk-ganjang) 2/3 Tbsp
- Anchovy sauce (Aekjeot) 2/3 Tbsp
- Perilla oil (Deulgireum) 1 Tbsp
- Minced garlic 2/3 Tbsp
- Minced green onion 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Red pepper flakes (Gochugaru) 1 Tbsp
Cooking Instructions
Step 1
First, thoroughly wash the 230g of sweet potato stems under running water. Bring a pot of water to a rolling boil, add half a tablespoon of salt, and blanch the sweet potato stems for about 5 minutes.
Step 2
Boil the sweet potato stems until they are tender and bend easily. To check if they are done, gently try to bend them; they should yield softly without breaking. Approximately 5 minutes is usually sufficient.
Step 3
Once blanched, immediately transfer the sweet potato stems to a bowl of cold water to cool them down. Soaking them in cold water helps them retain a crisp yet tender texture.
Step 4
Now, cut the sweet potato stems into bite-sized pieces, about 3-4 cm long, for easy eating.
Step 5
For the stir-fried version, add 2/3 Tbsp of Korean soup soy sauce and 2/3 Tbsp of anchovy sauce to a pot or pan. It’s important to adjust the amounts based on the saltiness of your soy sauce and anchovy sauce.
Step 6
Next, add 1 Tbsp of minced garlic and 1 Tbsp of minced green onion.
Step 7
Add 1 tsp of sugar and generously drizzle in 2 Tbsp of perilla oil. The small amount of sugar will make the sweet potato stems much more tender and enhance the overall flavor.
Step 8
Now, stir-fry the ingredients over medium-high heat. Once they are fragrant, pour in 80ml of water and continue to stir-fry. The water helps the seasonings evenly penetrate the stems.
Step 9
After stir-frying until the seasonings are well combined, cover the pot with a lid and let it simmer over low heat for a short while to allow the flavors to meld further.
Step 10
The dish is ready when the seasonings have nicely coated and absorbed into the sweet potato stems. You can adjust the cooking time to achieve your preferred level of tenderness.
Step 11
Now, let’s make the seasoned sweet potato stems. Place the blanched and drained stems in a bowl. Tear the stems into smaller, bite-sized pieces to help the seasoning adhere better.
Step 12
In the bowl, add all the seasoning ingredients for the seasoned version: 2/3 Tbsp Korean soup soy sauce, 2/3 Tbsp anchovy sauce, 2/3 Tbsp minced garlic, 1 Tbsp minced green onion, 1 Tbsp cooking wine (mirin), and 1 Tbsp red pepper flakes (gochugaru).
Step 13
Finally, add 1 Tbsp of perilla oil and gently toss everything together with your hands. Be careful not to mash the stems while mixing.
Step 14
The dish is perfect when there’s a bit of juicy seasoning liquid. This ensures the sweet potato stems are moist and not dry. This seasoned dish is also delicious when served cold after chilling in the refrigerator!
