Side Dishes

Seasoned Sweet Potato Stems고구마순나물

Name: Seasoned Sweet Potato Stems
Cuisine: Korean
Ingredients: 10 g Onion; 10 장 Doenjang; 5 g Tofu; 10 g Garlic; 5 g Black sesame; 5 g Sugar; 5 g Vinegar; 5 g Toasted sesame oil

Blanched sweet potato stems and onion tossed in a creamy doenjang and tofu dressing with black sesame, vinegar, sugar, and sesame oil.

Seasoned Sweet Potato Stems — Korean recipe photo

Ingredients

Onion10 g Onion
Doenjang10 장 Doenjang
Tofu5 g Tofu
Garlic10 g Garlic
Black sesame5 g Black sesame
Sugarpantry5 g Sugar
Vinegarpantry5 g Vinegar
Toasted sesame oilpantry5 g Toasted sesame oil

Instructions

1
Blanch the tofu, let it cool, then mash it.
2
Mix the mashed tofu with the vinegar, sugar, and doenjang to make the seasoning.
3
Cut the trimmed sweet potato stems into 4cm lengths.
4
Blanch the sweet potato stems.
5
Finely julienne the onion.
6
Toss the sweet potato stems with the julienned onion, seasoning, and black sesame seeds.

Ingredient substitutions

Onion: Shallot or leek works with a different aroma.
Doenjang: Red or awase miso is the closest common substitute, but it is usually sweeter and less pungent.
Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.
Black sesame: White sesame is milder and will change the color, but it can provide a similar nutty note.

Nutrition & source