Cultural background
Sweet potato stem stir-fry is a common side dish in Korean home cooking, characterized by its crunchy texture.
Similar dishes
Seasoned Sweet Potato Stems
고구마순나물 · go-gu-ma-sun-na-mul
Blanched sweet potato leaves mixed with soy sauce and sesame oil, a light and savory side dish.
Stir-fried Garlic Scapes
마늘쫑볶음 · maneul-zzong-bokkeum
A savory and nutty side dish made by stir-frying garlic scapes with soy sauce and sesame oil.
Stir-fried Fernbrake
고사리볶음 · gosari-bokkeum
A traditional Korean side dish made by stir-frying fernbrake with soy sauce and sesame oil.
Stir-fried Potatoes
감자볶음 · gamja-bokkeum
Thinly sliced potatoes stir-fried in soy sauce and oil, making a savory and nutty side dish.
Grilled Intestines Stir-fry
곱창볶음 · gopchang-bokkeum
A spicy dish made by marinating intestines in gochujang sauce and stir-frying them with vegetables over high heat. It features the chewy texture of intestines and the sweet-spicy flavor of the seasoning.
Stir-fried Mushrooms
버섯볶음 · beoseot-bokkeum
A dish made by quickly stir-frying mushrooms in a soy sauce and garlic seasoning over high heat, characterized by its savory and chewy texture.
Goes well with
Ingredients
How it's made
- 1Wash the sweet potato stems thoroughly and cut them into appropriate lengths.
- 2Heat oil in a pan and sauté garlic to release its aroma.
- 3Add sweet potato stems and stir-fry, seasoning with soy sauce.
- 4Finish by adding sesame oil and sesame.
Nutrition
* Estimated values per serving.
Allergens
Not gluten-free: Contains soy sauce.
How to order
고구마줄기볶음 주세요
Go-gu-ma-jul-gi-bok-eum ju-se-yo
Please give me sweet potato stem stir-fry