Kim Dae-seok's Sweet Potato Stem Stir-Fry

• sweet potato stem 400g
• sea salt 1 tablespoon (for blanching)
• onion 1/3 piece
• green chili pepper 1 piece
• red chili pepper 1 piece
• soy sauce 1 tablespoon
• anchovy sauce 1 tablespoon
• minced garlic 1 tablespoon
• vegetable oil a little
• water 1/2 cup (100ml)
• perilla seed powder 2 tablespoons
• sesame oil 1 tablespoon
• salt a little
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Rinse the blanched sweet potato stems immediately in cold water to preserve their vibrant color and crisp texture.
• Marinating the stems for 10 minutes beforehand ensures the seasoning penetrates deeply, preventing surface-only flavor.
• Always add the perilla seed powder together with half a cup of water to avoid dryness and achieve a smooth, moist stir-fry.
• Spread the cooked dish on a wide plate right after cooking to prevent sogginess caused by residual heat and maintain crispness.

Recommended for 🙋

• ⭐Those who want to enjoy sweet potato stems that are tender and crisp without their natural chewiness.
• ⭐Fans of the rich, nutty, and mild taste of perilla seed powder.
• ⭐People looking to make a nutritious, seasonal side dish using fresh vegetables.