Main ingredients
sweet potato stemoniongreen chili pepperred chili peppersoy sauceanchovy sauceminced garlicperilla seed powdersesame oil
Kim Dae-seok's Sweet Potato Stem Stir-Fry
Blanched sweet potato stems are marinated with soy sauce and anchovy sauce, then stir-fried with perilla seed powder for a rich, savory flavor—perfect seasonal side dish
Ingredients needed 4 servings
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.
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