Crispy Sweet Potato Stem Salad with Doenjang
Crispy Sweet Potato Stem Salad with Doenjang
A Healthy and Delicious Doenjang-Seasoned Sweet Potato Stem Dish
Create a wonderfully crisp and nutritious doenjang (fermented soybean paste) salad using seasonal sweet potato stems. These stems are packed with vitamins and fiber, and by adding savory doenjang, you can also supplement your protein intake, making this a truly wholesome side dish. It’s so delicious, it’ll become a rice-stealer!
Main Ingredients- 390g Sweet Potato Stems
- 1 Tbsp Coarse Sea Salt
Cooking Instructions
Step 1
Sweet potato stems are at their peak flavor in autumn, so pick the freshest ones available. (Note: Dried sweet potato stems can also be rehydrated and enjoyed as a special dish during winter.)
Step 2
Peel off the thin, rough outer skin from the sweet potato stems. If the skin is not removed properly, the stems can feel tough. After peeling, the inner flesh appears tender and plump, with a vibrant green hue, making it even more appetizing.
Step 3
Fill a large pot with plenty of water and bring it to a boil. Once the water is boiling, add 1 tablespoon of coarse sea salt and the prepared sweet potato stems. Blanch for about 5 minutes. Blanching for too short a time may leave a raw taste or undercooked texture, while blanching for too long can make them mushy and lose their crispness, so be mindful of the cooking time.
Step 4
Immediately transfer the blanched sweet potato stems to cold water to cool them down thoroughly. This step helps to preserve their crisp texture. If you have ice, it’s even better to use ice water.
Step 5
Now, let’s prepare the delicious seasoning. Finely chop the green onion for the seasoning. Fresh green onions will add a wonderful aroma.
Step 6
In a bowl, combine the chopped green onion with 1 tablespoon of minced garlic, 1 tablespoon of plum extract, 1 tablespoon of gochujang, 2 tablespoons of doenjang, 1 tablespoon of oligodang, 1 tablespoon of crushed toasted sesame seeds, 1 tablespoon of yeondoo (or soup soy sauce), and 2 tablespoons of perilla oil. For an even richer and nuttier flavor, you can add 2 tablespoons of soybean flour (optional). Mix all the seasoning ingredients well to create a flavorful dressing.
Step 7
Drain the sweet potato stems from the cold water and gently pat them dry with paper towels. Cut them into bite-sized pieces (about 5-7 cm long). Place the dried sweet potato stems into the prepared seasoning mixture and gently toss to coat evenly. Make sure the seasoning is distributed well.
Step 8
This meticulously prepared sweet potato stem salad with doenjang is fantastic served over a bowl of hot rice for a bibimbap-style meal, or it can be enjoyed as a standalone side dish. Savor a healthy and delicious meal with this delightful combination of crisp sweet potato stems and savory doenjang seasoning!
