Sweet Potato Vine Namul with Doenjang
Easy and Delicious Sweet Potato Vine Namul Recipe | A Healthy Summer Side Dish
Sweet potato vines, with their unique and tender texture, are a delightful summer delicacy. When seasoned with a savory and slightly spicy doenjang (fermented soybean paste) sauce, they transform into a wonderful side dish that brings warmth to your meal. Experience their irresistible charm that will have you reaching for your chopsticks, even on days when you have a poor appetite!
Main Ingredients- 260g sweet potato vines
- 1/3 red chili pepper
- 1/2 green chili pepper (cheongyang)
- 1/6 onion
- 1/2 Tbsp salt (for blanching)
Seasoning Ingredients- 1.5 Tbsp doenjang (Korean fermented soybean paste)
- 2/3 Tbsp gochujang (Korean chili paste)
- 2/3 Tbsp minced garlic
- 1 tsp sesame oil
- 1/2 Tbsp crushed sesame seeds
- 1.5 Tbsp doenjang (Korean fermented soybean paste)
- 2/3 Tbsp gochujang (Korean chili paste)
- 2/3 Tbsp minced garlic
- 1 tsp sesame oil
- 1/2 Tbsp crushed sesame seeds
Cooking Instructions
Step 1
Carefully inspect the sweet potato vines. If you find any stems that are too tough or fibrous, remove them by hand to prepare them cleanly. This step helps to improve the overall texture.
Step 2
Fill a pot with plenty of water and bring it to a boil. Once the water is boiling, add 1/2 Tbsp of salt, then add the prepared sweet potato vines. Blanch them quickly over high heat for about 1 minute and 30 seconds to 40 seconds. Be careful not to over-blanch, as they can become mushy.
Step 3
Immediately transfer the blanched sweet potato vines to cold water. Rinse them about twice in the cold water to cool them down and help maintain their crispness.
Step 4
Take the rinsed sweet potato vines and firmly squeeze out as much water as possible using both hands, twisting them as you go. Removing excess water is crucial for the seasoning to properly coat and absorb into the vines.
Step 5
Prepare the vegetables for the seasoning. Finely julienne the onion. For the red and green chili peppers, remove the seeds and then julienne them thinly. If you prefer a spicier taste, feel free to adjust the amount of green chili pepper.
Step 6
In a small bowl, combine the doenjang, gochujang, and minced garlic. Mix them well with a spoon to create the seasoning paste in advance. Preparing the seasoning beforehand makes it easier to toss the namul.
Step 7
Add the prepared seasoning paste to the squeezed-out sweet potato vines. Gently toss the ingredients together with your hands until the seasoning is evenly distributed. Avoid mixing too vigorously, as this can bring out a raw flavor; mix gently.
Step 8
Finally, add the julienned onion and chili peppers, along with the crushed sesame seeds and sesame oil. Toss everything together one last time gently. Your delicious sweet potato vine namul is now complete! It’s best enjoyed fresh.
