Savory Perilla Seed Stir-fried Sweet Potato Stems
Savory Perilla Seed Stir-fried Sweet Potato Stems
Summer Side Dish: How to Make Delicious Stir-fried Sweet Potato Stems with Perilla Seeds – A Recipe from Kim Jin-ok’s Culinary Blog
As the rainy season ends and the heatwave arrives, it’s the perfect time to enjoy sweet potato stems, which are abundant in markets! This recipe for ‘Goguma Julgi Deulkkae Bokkeum’ (Stir-fried Sweet Potato Stems with Perilla Seeds) from Kim Jin-ok’s blog is not only affordable but also packed with nutrients and the rich, nutty flavor of perilla seeds. It’s an ideal side dish that will make you want to finish your rice in no time!
**Yields:** 4-5 servings
**Ingredients:**
– 700g sweet potato stems (after trimming)
– 150ml anchovy-kelp broth
– 1 Tbsp minced garlic
– 1.5 Tbsp cooking oil
– 2 Tbsp soy sauce for soup (guk-ganjang)
– Approx. 1/4 Tbsp salt
– 1 Tbsp perilla oil
– 3 Tbsp chopped scallions
– Sesame seeds
***
**Perilla Seed Paste Mixture:**
– 8 Tbsp water
– 3 Tbsp fine perilla seed powder
– Approx. 1/4 Tbsp glutinous rice flour
*All measurements are based on a standard Korean soup spoon (T).
**Tips for Success:**
– Adding a small amount of glutinous rice flour to the perilla seed mixture prevents it from becoming watery and helps it adhere better to the vegetables.
– Using perilla oil in the final stage adds a richer, nuttier aroma and flavor compared to regular cooking oil.
– Ensure you use fine perilla seed powder with the husks removed for the best texture and flavor.
– For an extra depth of flavor, prepare a homemade anchovy-kelp broth beforehand.
– Adjust the amount of salt to your personal taste.
#SweetPotatoStems #PerillaSeedStirFry #KoreanSideDish #VegetarianRecipe #SummerCooking #KimJinOk
Main Ingredients- 700g sweet potato stems (after trimming)
- 150ml anchovy-kelp broth
- 1 Tbsp minced garlic
- 1.5 Tbsp cooking oil
- 2 Tbsp soy sauce for soup (guk-ganjang)
- Approx. 1/4 Tbsp salt
- 1 Tbsp perilla oil
- 3 Tbsp chopped scallions
- Sesame seeds
Perilla Seed Paste Mixture- 8 Tbsp water
- 3 Tbsp fine perilla seed powder
- Approx. 1/4 Tbsp glutinous rice flour
- 8 Tbsp water
- 3 Tbsp fine perilla seed powder
- Approx. 1/4 Tbsp glutinous rice flour
Cooking Instructions
Step 1
1. **Prepare the Sweet Potato Stems:** First, thoroughly trim off any leaves from the sweet potato stems. If the stems are older or inexpensive, the outer skin might be tough. A helpful tip is to lightly blanch them or salt them before peeling, which makes the skin easier to remove. However, if the stems are fresh, you can peel them directly. Break off the very end of each stem; the thin outer skin should peel away easily. As you peel, you can also break the stems into bite-sized pieces with your hands. This way, you won’t need to cut them separately later. Ensure the total weight of the prepared stems is 700g. Rinse the prepared stems thoroughly under running water.
Step 2
2. **Blanch the Sweet Potato Stems:** In a pot, bring a generous amount of water to a boil. Add a pinch of coarse salt. Once the water is boiling vigorously, add the prepared sweet potato stems and blanch them for about 4-5 minutes. Since the stems I used were on the thinner side, I blanched them for 4 minutes. If your stems are thicker, blanch them for around 5 minutes. After blanching, immediately drain the stems and rinse them under cold running water to cool them down. Then, transfer them to a colander and let them drain completely.
Step 3
3. **Season the Stems:** Place the drained sweet potato stems into a wide pan or pot. Add 1 Tbsp of minced garlic, 2 Tbsp of soy sauce for soup, about 1/4 Tbsp of salt, 1.5 Tbsp of cooking oil, and 150ml of anchovy-kelp broth. Gently mix everything with your hands to ensure the seasonings are evenly distributed, and let them marinate for a short while. This initial seasoning step helps the flavors penetrate the stems.
Step 4
4. **Prepare the Perilla Seed Mixture:** While the stems are marinating, prepare the perilla seed mixture. In a small bowl, combine 8 Tbsp of water, 3 Tbsp of fine perilla seed powder (ensure husks are removed), and about 1/4 Tbsp of glutinous rice flour. Whisk thoroughly until smooth, ensuring there are no lumps. Adding the glutinous rice flour is key to achieving a smooth, integrated texture where the perilla seeds don’t separate.
Step 5
5. **Stir-fry and Finish:** Cover the pan with the marinated sweet potato stems and turn the heat to high. Once it starts to boil, reduce the heat to medium and stir-fry for about 3-4 minutes, stirring once or twice in between to ensure even cooking. After 3-4 minutes, add 3 Tbsp of chopped scallions and pour the prepared perilla seed mixture evenly over the stems. Finally, drizzle in 1 Tbsp of perilla oil and toss everything together to combine well. Cover the pan and continue to cook over medium heat for another 5 minutes, stirring occasionally. Taste the dish and add more salt if needed, according to your preference. Sprinkle with sesame seeds just before serving to complete this fragrant and delicious Stir-fried Sweet Potato Stems with Perilla Seeds!
