Sweet potato stems are low in calories and packed with fiber. Stir-fried with savory, nutty perilla seed powder, they make a delicious and comforting homemade Korean side dish.
Try this recipe from W Table.
Main Ingredients:
- Sweet potato stems: 1 handful (150 g)
- Onion: 1/2
- Garlic: 3 cloves
- Perilla seed powder: 2 tablespoons
- Perilla oil: 2 tablespoons
Seasoning Ingredients:
- Korean soup soy sauce: 1 tablespoon
- Water: 3 tablespoons
- Honey: 300 grams
- Sugar: 300 grams
- A pinch of salt
Instructions:
Peel the sweet potato stems after washing them. Add a little salt to boiling water and boil the stems for about 7-10 minutes.
Drain them in a colander and rinse with cold water. (Blanching the stems briefly in boiling water makes them easier to peel.)
Cut the cooked sweet potato stems into bite-sized pieces. Thinly slice the onion and garlic.
Heat a pan over medium heat and add perilla oil. Add the garlic and onion and stir-fry for 1-2 minutes. Then add the sweet potato stems and continue to stir-fry.
Add perilla seed powder, Korean soup soy sauce, and water. Stir-fry briefly until well combined. Season with salt to taste, then serve warm with a bowl of steamed rice.
khnews@heraldcorp.com
