Savory Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems)
A savory side dish made by blanching sweet potato stems, tossing them in a doenjang and gochujang seasoning, and stir-frying them.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This sweet potato stem dish combines doenjang and gochujang for a spicy yet deep, savory flavor. Thoroughly peeling the stems, blanching them, and tossing them in seasoning before lightly stir-frying brings out their crisp texture. If using perilla oil, stir-fry quickly so it does not burn.
- Servings
- about 3–4 servings
- Cook time
- 3 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sweet potato stems300 g
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Doenjang (Korean soybean paste)1 tbsp
- Minced garlic1 tbsp
- Minced green onion1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Sugar0.5 tsp
- Toasted sesame seeds
To adjust seasoning
- Salted fermented shrimp (saeujeot) (or salt)a little
For stir-frying
- Toasted sesame oil (or perilla oil)
- You need to peel the sweet potato stems thoroughly so they turn out tender rather than tough. If you snap them and pull downward, the skin peels off easily.
Steps
You need to peel the sweet potato stems thoroughly so they turn out tender rather than tough.
If you snap them and pull downward, the skin peels off easily.
They taste so good once stir-fried, but sometimes I hesitate to buy them because peeling them is such a chore.
While peeling them, they naturally broke into bite-sized lengths.
Rinse them clean and drain the water.
Boil them in boiling water for about 3 minutes.
Rinse in cold water, then drain the water.
Add the sweet potato stems along with all of the seasoning.
Toss evenly so the seasonings blend well.
Heat toasted sesame oil or perilla oil in a pan and lightly stir-fry the seasoned sweet potato stems.
When stir-frying with perilla oil, stir-fry quickly so it does not burn.
You can adjust any missing saltiness with salted fermented shrimp (saeujeot) or salt.
A plate of crunchy stir-fried sweet potato stems is complete!
Have a wonderful day today, too.
Comments give me strength.
Author (ppunwife) http://blog.naver.com/ppunwife/140043488558
Ppunwife's tips
- Perilla oil has a low smoke point, so stir-fry quickly so it does not burn.
FAQ
Is there an easy way to peel sweet potato stems?
If you snap the stem and pull downward, you can peel the skin off easily.
What should I keep in mind when stir-frying with perilla oil?
Perilla oil has a low smoke point, so you need to stir-fry quickly over the heat so the ingredients do not burn.
What should I add if it lacks seasoning after stir-frying?
You can adjust the seasoning by adding a little salted fermented shrimp (saeujeot) or salt.
