I have been hungry for a Korean side dish made with sweet potato stems for a while. We cannot buy Korean sweat potato stems in the area that we are living (in America). So we decided to plant our own using American sweet potatoes. I was hoping American sweet potatoes would work for this dish, but I wasn’t sure since American sweet potatoes and Korean sweet potatoes are totally different in their flavor and texture. Anyway, we just harvested our American sweet potato stems and I made the Korean side dish that I was craving. The result is much better than I expected. 🙂 The taste is almost the same with Korean sweet potato stems. So I am super excited to share this recipe with you. If you can get either Korean or American sweet potato stems, please try this delicious side dish.
Yield: 1 Quart
Short Korean Lesson
- BbuRi (뿌리) = Root
- JulGi (줄기) = Stem
Video Instructions
Main Ingredients
- 4 Cups Boiled Sweet Potato Stems (1 lb)
- ¼ Cup Soybean Paste
- 2 Tbsp Garlic, Minced
- 2 Tbsp Red Hot Pepper (Optional)
- ½ Tbsp Sesame Seeds
- 1 tsp Sempio Youndoo (Optional)
Directions
If you buy fresh sweet potato stems, or harvest sweet potato stems from your garden, this is how you prepare them before using them for cooking.
Break off the leaf and peel off the skin.
Break off the end of the other side and peel off the skin.
You can boil all the sweet potato stems you have at once because you can use some of them for cooking and freeze or dry the rest of them. I will use 4 cups of boiled sweet potato stems for this recipe and then use rest for other side dish later.
Wash the sweet potato stems in cold water twice.
Put the sweet potato stems in a large pot and add enough water to cover the potato stems. Boil covered on high.
Once it starts to boil, cook for about 5 to 10 minutes on high, depending what texture you like (soft or a little crunchy). After boiling the sweet potato stems for 5 minutes, eat one piece to decide if you want to cook it longer or not.
Once they are done cooking, rinse them in cold water twice.
Chop the sweet potato stems into 2-inch pieces. If you want to make a spicy dish, chop 2 Tbsp worth of red hot pepper thinly.
Add the sweet potato stems and the rest of the ingredients in a mixing bowl: ¼ cup soybean paste, 2 Tbsp minced garlic, 2 Tbsp red hot pepper, ½ Tbsp sesame seeds, and 1 tsp Sempio Youndoo. The hot pepper and Youndoo are optional. If you do add Youndoo, reduce the amount of the soybean paste a little for the proper saltiness. Mix everything gently.
Put it in a glass container and store it in the refrigerator. It tastes good to serve cold.
If you have a vegetable garden like me, I highly recommend planting sweet potatoes so you can harvest some fresh sweet potato stems. They are healthy and delicious to eat. Another recipe using sweet potato stems is coming soon. Enjoy. 🙂
Ohh I am so glad you posted this recipe, I think this is what I have been looking for! Korean restaurants here mostly likely cannot find sweet potato stems but many serve a side dish using dried French beans (that they rehydrate) and it’s just delicious! It’s always the side dish we empty first when it’s there! They had tried to tell me what’s in the sauce but it has never been as good when I tried at home. With this recipe, I think I can make it properly now. Can’t wait to try this!
I fall into the category of those who like their stems in the “mushy” side. Love this recipe and also when my mom puts the stems inher miso based crab soup.
I have learned another way to cook this sweet potato stem. I usually boil these stems and dip with chili soy sauce or stir fried them with chopped garlic and a little salt. However, I eat the leave too. Thanks for posting. 😛
Wow, I am always amazed by the new recipes that you post. There are so many things I’ve never tried before and I had no idea you could make a recipe with sweet potato stems. Thank you so much!
Now, I was wondering if some day you could do a post about how you put together a full meal, such as the staple items and what to consider in order to balance it nutritionally. It’s okay if you are too busy to do it though, because your recipes are already great.
hi Em,
That’s a great idea. Yes.. as you said.. right now I’m busy for preparing for our new baby and other things… but someday.. I will post about meal as you suggested. Thanks
Do you have a photo of what the stems look like before cooking – I’msure I can get these i nour Korean market, but I have no idea what to look for! How will this work if I use the dried ones that I can easily find? Soaking first, of course. Thanks!
Hi Judith,
You can see them in the first and second picture of this post. You can also watch the video then you will know how it look like. 🙂 Dried one taste and texture quite different from the fresh one.. we use dried one for some other side-dishes… thanks
It doesn’t look like sweet potato to me but more of string beans. Healthy food.
I have dried sweet potato stem from Korea I get at my local Asian grocery store. Do I boil it the same length of time? How does it differ to cooking with fresh? Thank you! And if you need, I can always send you some from here in California!
hi Marleen,
Thanks for your suggestion. That was very nice of you. If I was still in USA, I;d love to ask you that. hehe anyway.. if it’s dried ones, you soak them in water for sometime..and then boil them to make soft ones.. and then use them for cooking.