Spicy Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems)
A crisp sweet potato stem side dish stir-fried fresh with bird's eye chilies and fish sauce for rich savory flavor.
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 side dish is stir-fried directly from fresh, unblanched sweet potato stems to preserve their crisp texture. Bird's eye chilies, oyster sauce, and fish sauce give it a spicy, savory depth. By adding broth and covering with a lid to cook through, you can easily adjust the texture to your liking.
- Servings
- about 2–3 servingsOriginal: 2 plates
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sweet potato stems300 g (after cleaning)
Seasoning
- Minced garlic1 tbsp
- Bird's eye chili5
- Oyster sauce1 tbsp
- Sand lance fish sauce (or dried anchovies, soup soy sauce (guk-ganjang), tuna extract sauce (chamchi-aek))1 tbsp
- Salt1/2 tsp
- Anchovy broth3–4 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- Snap the sweet potato stems as you peel off the fibrous outer skin. Prepare about 300 g after peeling.
- Rinse several times in water, then drain thoroughly.
Steps
Peel the stems
I snapped the sweet potato stems as I peeled away the outer skin.
You can prepare about 300 g after peeling.
Wash the stems
Rinse several times in water, then drain thoroughly.
Stir-fry
Heat a pan, add 2 tbsp of cooking oil, then add 1 tbsp of minced garlic and crushed bird's eye chilies, stir-frying until fragrant.
Add the sweet potato stems and stir-fry lightly so they are coated in the garlic oil.
Season with 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 1/2 tsp of salt, then stir-fry.
Since sweet potato stems are stiff, add 3 to 4 tbsp of anchovy broth or water, cover with a lid, and cook until tender and well-seasoned.
Once they have wilted somewhat, simmer until the liquid is almost completely reduced, then finish with toasted sesame oil and toasted sesame seeds.
Finish
I tried stir-frying sweet potato stems in a slightly different way.
It is spicy, savory, and carries a hint of fish sauce aroma that really stimulates the appetite.
Because they are cooked by stir-frying without boiling beforehand, the texture stays wonderfully crisp.
If you prefer them softer, pour in plenty of water or anchovy broth, cover with a lid, and adjust the simmering time to achieve your desired texture.
This is styled like Southeast Asian stir-fried morning glory, and it suits adult palates perfectly.
Ppunwife's tips
- If you prefer them softer, pour in plenty of water or anchovy broth, cover with a lid, and adjust the simmering time to achieve your desired texture.
FAQ
Can I use another seasoning instead of sand lance fish sauce?
You can substitute anchovy fish sauce, soup soy sauce (guk-ganjang), or tuna extract sauce (chamchi-aek).
How do I make them tender instead of crisp?
Pour in a generous amount of water or anchovy broth, cover with a lid, and extend the simmering time until they reach your preferred tenderness.
What can I substitute if I do not have anchovy broth?
You can use 3 to 4 tbsp of regular water instead of broth.
