Savory Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems)
A Jeongwol Daeboreum seasoned dried namul side dish made by boiling dried sweet potato stems until tender and stir-frying them gently with 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 →
This is a dried namul side dish traditionally enjoyed for Jeongwol Daeboreum (First Full Moon Festival). The secret to a tender texture is taking the care to thoroughly soak, boil, and then let the bone-dry sweet potato stems steam off the heat. Simmering and stir-frying them with a splash of anchovy broth brings out deep umami and keeps them pleasantly moist.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
- Keeps
- 3 days
Ingredients
Ingredients
- Dried sweet potato stems60 g (200 g, after cleaning)
Seasoning
- Minced green onion2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tsp
- Anchovy broth4 tbsp
- Salt1/3 tsp
- Toasted sesame oil (or perilla oil)1 tbsp
- Ground toasted sesame seeds (or or 1-2 tbsp perilla seed powder)1 tbsp
- Pour in plenty of water and soak for about 2 hours.
- Pour in enough water to submerge the sweet potato stems, and once it begins to boil, cover with a lid and boil over low heat for about 30 minutes.
- Once the stems turn tender and expand to about twice their size, rinse them several times until the brownish water runs clear.
- When they feel just right, turn off the heat and leave them as they are to steam in the residual heat; once completely cooled, rinse and drain in a colander.
- Cut off any tough, fibrous parts and slice into bite-sized lengths.
Steps
Soak the sweet potato stems
Pour in plenty of water and soak for about 2 hours.
Because they consist entirely of stems without leaves, they may take longer to soak than other dried herbs.
Once the stems turn tender and expand to about twice their size, rinse them several times until the brownish water runs clear.
Boil the sweet potato stems
Pour in enough water to submerge the sweet potato stems, and once it begins to boil, cover with a lid and boil over low heat for about 30 minutes.
When they feel just right, turn off the heat and leave them as they are to steam in the residual heat; once completely cooled, rinse and drain in a colander.
Once cleaned and prepared this way, they will weigh around 200g.
Season the sweet potato stems
Trim off any tough, fibrous parts, cut into bite-sized lengths, and season with 2 tbsp minced green onion, 1 tbsp soup soy sauce (guk-ganjang), and 1 tsp minced garlic.
Stir-fry
Grease a pan with oil, add the sweet potato stems, and stir-fry briskly until glossy.
Add 4 tbsp anchovy broth...
Cover with a lid and let them steam so they become tender.
If there seems to be too much liquid, remove the lid and stir-fry over medium heat or higher to cook off the excess moisture until pleasantly moist.
Taste and season with salt if it needs more saltiness, then finish with 1 tbsp toasted sesame oil (or perilla oil) and 1 tbsp ground toasted sesame seeds (or perilla seed powder).
Complete
With its pleasant bite, tenderness, and rich savory aroma, it truly shows the genuine flavor of namul that rewards the effort put into it.
Embrace the charm of dried namul in celebration of Jeongwol Daeboreum.
Ppunwife's tips
- When they feel just right, turn off the heat and leave them as they are to steam in the residual heat; once completely cooled, rinse and drain in a colander.
- If there seems to be too much liquid, remove the lid and stir-fry over medium heat or higher to cook off the excess moisture until pleasantly moist.
FAQ
How long should dried sweet potato stems be soaked?
Pour in plenty of water and soak for about 2 hours. Because they are stems without leaves, soaking can take some time; leave them until the stems soften and swell to about 2 times their size.
Is there a trick to making the sweet potato stems tender when boiling them?
Once the water comes to a boil, cover with a lid and simmer over low heat for about 30 minutes, then turn off the heat and let them steam in the remaining heat to make them tender.
What can I use instead of anchovy broth when stir-frying? AI-generated
If you do not have anchovy broth, you can use a small amount of kelp broth or water to steam and stir-fry while keeping them moist.
Can I use perilla oil instead of toasted sesame oil?
You can use perilla oil instead of toasted sesame oil, and adding 1-2 tbsp of perilla seed powder instead of ground toasted sesame seeds is also wonderful for a rich, nutty flavor.
