Sautéed Sweet Potato Stems with Perilla Seeds
Double the Flavor! The Ultimate Sweet Potato Stem Stir-fry Recipe
Sweet potato stems (goguma julgi) can be prepared in many ways – spicy, simply seasoned with salt and garlic, or as a refreshing salad. Today, we’re making a delightful stir-fry with a rich, nutty flavor profile using perilla seed powder (deulkkae garu). This recipe offers a wonderfully soft and savory dish that perfectly complements any meal.
Ingredients- 278g Sweet potato stems
- 1/2 stalk Green onion
- 1 cup Water (approx. 200ml)
- 1/3 Tbsp Salt
- 2 Tbsp Perilla seed powder
- 2 Tbsp Perilla oil
- 1/3 Tbsp Minced garlic
- Pinch of Sesame seeds
Cooking Instructions
Step 1
First, prepare the sweet potato stems by trimming and washing them thoroughly. Bring a pot of water to a boil with a pinch of salt. Add the sweet potato stems, ensuring they are submerged, and stir occasionally to cook evenly for about 5 minutes. Once blanched, rinse the stems under cold water multiple times to remove any bitterness, then squeeze out excess water.
Step 2
Cut the squeezed sweet potato stems into bite-sized pieces, about 4-5cm long. Finely chop the green onion. (Tip: For added flavor, you can include thinly sliced onion, or add some chili peppers or chili powder for a spicy kick.)
Step 3
Heat 2 tablespoons of perilla oil in a pan over medium heat. Add the chopped green onion and sweet potato stems, and stir-fry gently until the stems soften slightly. Once they begin to wilt, add 1/3 tablespoon of salt to season. (Tip: If you prefer a salad-style dish, you can boil the stems a bit longer until tender, then toss them with your desired seasonings.)
Step 4
Add 1/3 tablespoon of minced garlic and 2 tablespoons of perilla seed powder to the pan, stirring to release their aroma. Pour in 1 cup (approx. 200ml) of water and let it simmer over low heat until the liquid has reduced and the stems are tender. Finally, sprinkle with sesame seeds for garnish. This completes your delicious and nutty perilla sweet potato stem stir-fry. (Caution: Perilla seed powder can stick to the pan, so stir occasionally while simmering to prevent burning.)
