Korean Stir-Fried Sweet Potato Stems with Perilla Seeds
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Are you enjoying sweet potatoes in all their sweet,
comforting autumn goodness?
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Before sweet potatoes are harvested,
their stems and shoots are also enjoyed as a seasonal vegetable,
typically from summer through early autumn.
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One evening,
when I was wondering what side dishes to make for the family,
I remembered the sweet potato stems my mom had given me.
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Whenever my son or daughter and their spouse come to visit,
my mom loves to send them home with something homemade.
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She gathers all sorts of ingredients,
carefully sharing whatever she has prepared and saved.
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These sweet potato stems were among them.
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She had taken the time to prepare and blanch them early in the season, then neatly stored them in the freezer for later use. 🙂
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They make a wonderful side dish to round out a simple Korean meal.
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Their nutty flavor is especially delicious when mixed into rice,
and they add color, texture, and a satisfying bite to all kinds of stir-fries.
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Today,
I’m sharing an easy Korean-style recipe for stir-fried sweet potato stems,
finished with fragrant perilla seeds and perilla oil.
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A simple, comforting side dish
made with love and a little help from Mom. ☺️
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▶︎ Watch the step-by-step recipe video on YouTube
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Korean Stir-Fried Sweet Potato Stems with Perilla Seeds
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Ingredients
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- Sweet potato stems, prepared and blanched
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tbsp finely chopped scallions
- 2 tbsp ground perilla seeds
- Perilla oil, to taste
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Instructions
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1. Prepare the sweet potato stems.
Wash the sweet potato stems thoroughly. If the stems are thick or fibrous, peel away the tough outer skin.
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2. Blanch the stems.
Bring a pot of water to a boil and briefly blanch the stems until they soften slightly. Drain immediately and rinse under cold water to stop the cooking.
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3. Remove excess water.
Squeeze the stems firmly to remove excess moisture. If they are long, cut them into bite-sized pieces, roughly the length of your little finger.
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4. Mix the seasonings.
Add the minced garlic, soy sauce, water, and chopped scallions to a pot or pan. Stir to combine.
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5. Stir-fry the stems.
Add the sweet potato stems and cook over medium-low heat, gently tossing them with the seasoning until the stems are tender and the flavors are well absorbed.
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6. Finish with perilla seeds and oil.
Turn off the heat. Add the ground perilla seeds and a drizzle of perilla oil, then toss everything together until evenly coated.
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Serve warm or at room temperature
as a Korean vegetable side dish (banchan).
It’s especially delicious alongside a bowl of freshly cooked rice.
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▶︎ [More Recipes] Spicy Stir-Fried Webfoot Octopus
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▶︎ Read the original detailed recipe in Korean
A choice for a better today than yesterday.
