Stir-fried Sweet Potato Stems with Perilla Seeds: A Symphony of Nuttiness!
Grandma’s Special Daeboreum Side Dish: Stir-fried Sweet Potato Stems with Flavorful Perilla Powder!
We’ve stir-fried pre-boiled sweet potato stems with nutty perilla powder, creating a perfect side dish for the Daeboreum festival. Experience the delightful savory aroma and wonderfully tender texture that will surely become a favorite with your rice. This recipe is easy for anyone to follow, resulting in a healthy and delicious staple for your table.
Main Ingredients- Boiled Sweet Potato Stems 400-500g (pre-boiled and ready to use)
- A small amount of Scallion (green or white part)
Seasoning Ingredients- 2 Tbsp Sunflower Oil (or cooking oil)
- 2 Tbsp Korean Soy Sauce (for umami and saltiness)
- 1-2 Tbsp Regular Soy Sauce (for sweetness and depth, adjust to taste)
- 1 Tbsp Minced Garlic (for fresh garlic aroma)
- 1 tsp Sugar (for balancing sweetness, adjust to preference)
- 4-5 Tbsp Perilla Seed Powder (the key to nuttiness, be generous!)
- 1 cup Water (approx. 200ml, to keep the dish moist during stir-frying)
- 1 Tbsp Perilla Oil (for a finishing aroma)
- 2 Tbsp Sunflower Oil (or cooking oil)
- 2 Tbsp Korean Soy Sauce (for umami and saltiness)
- 1-2 Tbsp Regular Soy Sauce (for sweetness and depth, adjust to taste)
- 1 Tbsp Minced Garlic (for fresh garlic aroma)
- 1 tsp Sugar (for balancing sweetness, adjust to preference)
- 4-5 Tbsp Perilla Seed Powder (the key to nuttiness, be generous!)
- 1 cup Water (approx. 200ml, to keep the dish moist during stir-frying)
- 1 Tbsp Perilla Oil (for a finishing aroma)
Cooking Instructions
Step 1
First, gently rinse the pre-boiled sweet potato stems under cold running water to remove any debris. Then, cut them into manageable lengths of about 5-7 cm (approx. 2-3 inches). Cutting them into bite-sized pieces will make them easier to eat.
Step 2
Finely chop the scallions. In a large bowl, combine the prepared sweet potato stems and chopped scallions. Add all the prepared seasoning ingredients, including Korean soy sauce, regular soy sauce, minced garlic, and sugar.
Step 3
Using your hands or a spatula, gently mix the ingredients to ensure the seasonings are evenly distributed throughout the sweet potato stems. Tossing them well for about 1-2 minutes will help the flavors meld beautifully.
Step 4
Heat 2 tablespoons of sunflower oil in a pan over medium-high heat. Add the seasoned sweet potato stems and begin to stir-fry. Pour in 1 cup of water during the stir-frying process. The water will help steam the stems and prevent them from burning as the liquid reduces. Continue stir-frying for about 5-7 minutes. *Taste Adjustment Tip: If it’s not salty enough, add a little more soy sauce. If it needs more sweetness, add a touch more sugar to your liking. Conversely, if it’s too salty, you can add a little more water or perilla seed powder to balance it.
Step 5
Once the sweet potato stems are tender and partially cooked, add all 4-5 tablespoons of the perilla seed powder. Reduce the heat to medium-low to prevent the perilla powder from burning. Stir well to combine with the stems, and continue to cook for about 3 more minutes until a wonderful nutty aroma fills your kitchen. Your delicious stir-fry is almost ready!
Step 6
Finally, drizzle in 1 tablespoon of perilla oil instead of sesame oil to enhance the nutty flavor even further. Give it a quick stir. The combination of the tender sweet potato stems and the rich, nutty perilla powder creates an exceptionally smooth and delightful texture. This finished dish is a wonderfully soft and flavorful vegetable side that everyone, young and old, will enjoy!
