Crispy Summer Side Dish! Sweet Potato Stem Salad with Soybean Paste Dressing
A Summer Delicacy: Crispy Sweet Potato Stems! Deliciously made with a savory soybean paste dressing. A great alternative to kimchi.
Peeling sweet potato stems can be a bit tedious, but nowadays, pre-peeled ones are readily available, making it super easy to whip up a delicious side dish. I actually enjoyed peeling them myself, it was quite fun! Sweet potato stems are fantastic whether stir-fried, braised, or seasoned. This salad recipe perfectly highlights their delightful crunchy texture, adding a wonderful dish to your summer meals!
Main Ingredients
- 400g Sweet Potato Stems
- 1/2 Onion
- 5 Stalks Scallions (Green Onions)
- 1 Cheongyang Pepper (Spicy Korean chili pepper)
- 1 Red Bell Pepper
Soybean Paste Dressing
- 2.5 Tbsp Doenjang (Korean fermented soybean paste, e.g., Beomil-kong brand)
- 1 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Extract/Syrup)
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Sesame Oil
- 2.5 Tbsp Doenjang (Korean fermented soybean paste, e.g., Beomil-kong brand)
- 1 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Extract/Syrup)
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, carefully peel the outer layer of the sweet potato stems. Then, blanch them in boiling water with a pinch of salt (optional) for just 2 minutes. This quick blanching helps retain their crispiness and removes any unwanted raw taste. After blanching, rinse them under cold water to cool down.
Step 2
In a small bowl, combine all the dressing ingredients: Doenjang, vinegar, minced garlic, maesil cheong, gochugaru, and sesame oil. Mix them thoroughly until well incorporated to create a delicious soybean paste dressing.
Step 3
In a large mixing bowl, add the blanched sweet potato stems, thinly sliced onion, chopped scallions, and diagonally sliced Cheongyang and red bell peppers. Pour the prepared soybean paste dressing over the ingredients. Gently mix everything together with your hands, being careful not to over-mix, which can make the stems mushy. Season to taste, adding more Doenjang if needed. Finally, plate the finished salad attractively to serve.
