Nutty Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems)
A tender and savory summer side dish made by stir-frying blanched sweet potato stems with anchovy broth and perilla seed powder.
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 savory summer side dish is made by lightly blanching seasonal sweet potato stems, seasoning them, and stir-frying them. Pouring in anchovy broth and covering with a lid to let them steam removes any remaining toughness and lets the seasoning soak in gently. Finishing with perilla seed powder and perilla oil brings out an even richer, nuttier flavor.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sweet potato stems300 g (after cleaning)
- Coarse sea salt1 tbsp
- Anchovy broth4 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Minced green onion3 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/2 tsp
- Perilla seed powder (or toasted sesame seeds)2–3 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- At the market, you can often find them sold already peeled.
- Snap the sweet potato stems bit by bit and peel away the skin to prepare them.
- If you do not like perilla seed powder, you can skip it and finish at the end with toasted sesame seeds and toasted sesame oil.
Steps
Prepare the ingredients
I snapped the sweet potato stems bit by bit and peeled away the skin to prepare them.
Blanch the sweet potato stems
Add 1 tbsp of salt to rolling boiling water and blanch for about 3 minutes.
Since you will season and stir-fry them again, do not boil them too long; just blanch them until they wilt slightly.
Rinse in cold water to cool them down, then drain in a colander to remove the moisture.
I stir-fried them whole without cutting, but if you feel the stems are too long, cut them into bite-sized lengths.
Season
Add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced garlic, 3 tbsp minced green onion, and 1 tbsp mirin (cooking rice wine) to the sweet potato stems and gently mix with your hands.
Stir-fry
Drizzle cooking oil in a pan and stir-fry the sweet potato stems vigorously.
Once they are evenly coated in oil and the seasoning begins to smell fragrant...
Pour in 4 tbsp anchovy broth.
Cover with a lid as if letting them steam; this removes any remaining toughness and helps the seasoning soak in well.
Check the texture of the sweet potato stems and the seasoning, then adjust with 1/2 tsp salt.
Add 2 tbsp perilla seed powder...
Mix together, turn off the heat, and finish by adding 1 tbsp perilla oil.
If you do not like perilla seed powder, you can skip it and finish at the end with toasted sesame seeds and toasted sesame oil.
Complete
I really love rustic, simple side dishes like sweet potato stems.
Today I stir-fried them with perilla seeds.
Next time, I will bring you a spicy, clean-tasting version as well.
Enjoy an appetizing meal with this satisfying summer side dish of stir-fried sweet potato stems.
Ppunwife's tips
- Since you will season and stir-fry them again, do not boil them too long; just blanch them until they wilt slightly.
- Pour in the anchovy broth and cover with a lid to let them steam; this removes any remaining toughness and helps the seasoning soak in well.
FAQ
How long should I boil the sweet potato stems when blanching?
Blanch them in boiling salted water for about 3 minutes, just until slightly wilted. It is best not to boil them too long since you will stir-fry them again later.
What should I do if I do not have perilla seed powder or do not like the taste?
It is completely fine to leave out the perilla seed powder; simply turn off the heat and finish cleanly with toasted sesame seeds and toasted sesame oil.
Why do you add anchovy broth and cover with a lid while stir-frying?
Steaming under the lid softens any remaining tough texture in the stems and allows the seasoning to penetrate deeply.
What can I use as a substitute if I do not have anchovy broth? AI-generated
You can generally substitute water steeped with dried kelp (dasima), store-bought Yondu liquid seasoning, or water with a little tuna extract sauce (chamchi-aek) mixed in.
