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

• blanched sweet potato shoots 400g
• green chili peppers 1 piece
• red chili peppers 1/2 piece
• vegetable oil 1 tablespoon
• water 1/3 cup
• soy sauce 2 tablespoons
• anchovy fish sauce 1 tablespoon
• minced garlic 1 tablespoon
• red pepper flakes 1 tablespoon
• rice syrup 1 tablespoon
• perilla oil 1 tablespoon
• salt 2 pinches
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Cook the sweet potato shoots until the blue tint fades and the red seasoning evenly coats them—this ensures a crisp yet non-chewy texture.
• Using rice syrup instead of sugar at the end gives a smooth sweetness that enhances the surface shine without overpowering the flavor.
• When adjusting final seasoning, if the dish tastes too bland, add a pinch or two of salt rather than more soy sauce to maintain a clean, balanced taste.

Recommended for 🙋

• ⭐Those who prefer a fresh, non-greasy stir-fried vegetable dish without perilla powder.
• ⭐People wanting to preserve the crisp texture of seasonal sweet potato shoots in a side dish.
• ⭐Anyone looking for a light, savory home-style banchan suitable as a holiday or everyday side dish.