Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems) with Perilla

Name: Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems) with Perilla
Cuisine: Korean
Ingredients: Sweet potato stems — 250 g; Water — 1/3 cup; Coarse sea salt — 1 tbsp; Soup soy sauce (guk-ganjang) — 1 tbsp; Minced garlic — 1 tbsp; Minced green onion — 2 tbsp; Mirin (cooking rice wine) — 1 tbsp; Salt — 1/2 tsp; Perilla seed powder — 2 tbsp; Toasted sesame oil (or perilla oil) — 1 tbsp

A summer side dish of blanched sweet potato stems seasoned and stir-fried moist with perilla seed powder and broth.

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 →

Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems) with Perilla — finished dish

Summary

Sweet potato stems, a summer delicacy, are boiled tender, peeled, and stir-fried nutty with perilla seed powder. Pouring in a shallow amount of water or broth while stir-frying keeps them from turning dry and creates a moist seasoned vegetable side dish.

Servings: about 3–4 servings
Difficulty: Medium
Spiciness: Not spicy

Ingredients

Sweet potato stems250 g
Water (or broth)1/3 cup
Coarse sea salt1 tbsp

Seasoning

Soup soy sauce (guk-ganjang)1 tbsp
Minced garlic1 tbsp
Minced green onion2 tbsp
Mirin (cooking rice wine)1 tbsp
Salt1/2 tsp
Perilla seed powder2 tbsp
Toasted sesame oil (or perilla oil) (or wild greens)1 tbsp

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

For stir-fries, boil the sweet potato stems tender and then peel them; for sweet potato stem kimchi, soak them in salt water until tender and they will peel easily.

Steps

For stir-fries, boil the sweet potato stems tender and then peel them;
for sweet potato stem kimchi, soak them in salt water until tender and they will peel easily.
Since today is a stir-fry, add 1 tbsp of coarse sea salt to rolling boiling water, boil for about 3 to 4 minutes, and rinse in cold water to cool them down.
If you pull the skin from the end, it peels off easily.
Cut them into bite-sized lengths,
and add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced garlic, 2 tbsp minced green onion, and 1 tbsp mirin (cooking rice wine).
Mix thoroughly and set aside so the seasonings absorb.
Coat a heated pan generously with cooking oil, stir-fry briskly, and then add broth or water to stir-fry moist.
Add perilla seed powder and salt, stir-fry to adjust the seasoning,
and add toasted sesame oil at the end;
if it seems short on moisture, add more water or broth and finish stir-frying, and it is done.