I have been hungry for a Korean side dish made with sweet potato stems for a while. We cannot buy Korean sweat potato stems in the area that we are living (in America). So we decided to plant our own using American sweet potatoes. I was hoping American sweet potatoes would work for this dish, but I wasn’t sure since American sweet potatoes and Korean sweet potatoes are totally different in their flavor and texture. Anyway, we just harvested our American sweet potato stems and I made the Korean side dish that I was craving. The result is much better than I expected. 🙂 The taste is almost the same with Korean sweet potato stems. So I am super excited to share this recipe with you. If you can get either Korean or American sweet potato stems, please try this delicious side dish.
Yield: 1 Quart
Short Korean Lesson
- BbuRi (뿌리) = Root
- JulGi (줄기) = Stem
- 4 Cups Boiled Sweet Potato Stems (1 lb)
- ¼ Cup Soybean Paste
- 2 Tbsp Garlic, Minced
- 2 Tbsp Red Hot Pepper (Optional)
- ½ Tbsp Sesame Seeds
- 1 tsp Sempio Youndoo (Optional)
If you buy fresh sweet potato stems, or harvest sweet potato stems from your garden, this is how you prepare them before using them for cooking.
Break off the leaf and peel off the skin.
Break off the end of the other side and peel off the skin.
You can boil all the sweet potato stems you have at once because you can use some of them for cooking and freeze or dry the rest of them. I will use 4 cups of boiled sweet potato stems for this recipe and then use rest for other side dish later.
Wash the sweet potato stems in cold water twice.
Put the sweet potato stems in a large pot and add enough water to cover the potato stems. Boil covered on high.
Once it starts to boil, cook for about 5 to 10 minutes on high, depending what texture you like (soft or a little crunchy). After boiling the sweet potato stems for 5 minutes, eat one piece to decide if you want to cook it longer or not.
Once they are done cooking, rinse them in cold water twice.
Chop the sweet potato stems into 2-inch pieces. If you want to make a spicy dish, chop 2 Tbsp worth of red hot pepper thinly.
Add the sweet potato stems and the rest of the ingredients in a mixing bowl: ¼ cup soybean paste, 2 Tbsp minced garlic, 2 Tbsp red hot pepper, ½ Tbsp sesame seeds, and 1 tsp Sempio Youndoo. The hot pepper and Youndoo are optional. If you do add Youndoo, reduce the amount of the soybean paste a little for the proper saltiness. Mix everything gently.
Put it in a glass container and store it in the refrigerator. It tastes good to serve cold.
If you have a vegetable garden like me, I highly recommend planting sweet potatoes so you can harvest some fresh sweet potato stems. They are healthy and delicious to eat. Another recipe using sweet potato stems is coming soon. Enjoy. 🙂