Kim Dae-seok's Boiled Sweet Potatoes with Soybeans

Name: Kim Dae-seok's Boiled Sweet Potatoes with Soybeans
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 5 pieces of pumpkin sweet potato; 3 pieces of chestnut sweet potato; soaked soybeans as needed (soaked for 12 hours)

Laying soaked soybeans at the bottom of a pot and steaming sweet potatoes on top creates a rich, nutty flavor in the sweet potatoes while allowing you to enjoy the boiled beans as well—this nostalgic cooking method brings back memories of traditional home cooking.

35 min Difficulty Very easy Snacks & desserts

Main ingredients

sweet potatosoybean

Ingredients needed 3 servings

5 pieces of pumpkin sweet potato

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3 pieces of chestnut sweet potato

soaked soybeans as needed (soaked for 12 hours)

Recipe

Soak the soybeans overnight before cooking, about 12 hours, then rinse thoroughly and drain through a colander.
Wash the pumpkin and chestnut sweet potatoes under running water, then trim off both ends with a knife for a neat finish.
Evenly spread the soaked soybeans across the bottom of the pot.
Place the prepared sweet potatoes on top of the soybeans, stacking them without overlapping.
Carefully pour water into the pot until it reaches about two-thirds of the height of the sweet potatoes.
Close the pot lid and turn the stove to high heat to begin boiling.
Once the water comes to a rolling boil, reduce the heat to medium and continue boiling for about 20 minutes.
After a total of 30 minutes, when most of the moisture has evaporated and both the beans and sweet potatoes are fully cooked through, turn off the heat and finish.

Wash the sweet potatoes and trim the ends; soak the soybeans for 12 hours in advance.
Spread the soaked beans evenly at the bottom of the pot, place the sweet potatoes on top, and add water to a depth of about two-thirds.
Cover the pot and boil over high heat for 10 minutes, then reduce to medium heat and continue boiling until the water has mostly evaporated.

Cooking tips

Trimming the ends of the sweet potatoes ensures even heat distribution, resulting in tender, moist flesh throughout without dry spots.
Allow the pot to simmer slowly until the water nearly evaporates completely and the beans form a light crust at the bottom—this maximizes the sweetness and savory depth of both the sweet potatoes and beans.
The fragrant soybeans cooked together with the sweet potatoes can be dried in the shade for up to two days and then frozen for later use—add them to doenjang jjigae or chunggukjang for an savory flavor.

Recommended for

Those who want a much richer, deeper umami flavor instead of simply boiling or steaming sweet potatoes.
People who miss the nostalgic taste of sweet potatoes cooked by their mothers in a traditional village iron pot.
Anyone wanting to cook sweet potatoes and boiled soybeans together for easy snacks or stew ingredients.

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Kim Dae-seok's Boiled Sweet Potatoes with Soybeans

Main ingredients 🥩

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Ingredients needed 🛒3 servings