Side Dishes

Sweet Potato Stems Braised with Perilla Seeds

Name: Sweet Potato Stems Braised with Perilla Seeds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g Sweet potato stems; 20 g Ground perilla seeds; 2 g Dried kelp (dasima); 1 g Salt; 2 g Sesame oil; as needed Water

고구마순들깨나물

Blanched sweet potato stems simmered in kelp broth with ground perilla seeds until dry and nutty, finished with sesame oil. Potassium-rich sweet potato stems help flush out sodium.

Sweet Potato Stems Braised with Perilla Seeds

10mPrep

25mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

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📝 Step-by-Step Instructions

Boil the sweet potato stems and rinse.

Sweet Potato Stems Braised with Perilla Seeds — step 1

Steep the kelp in water over low heat for about 10 minutes to make broth.

Sweet Potato Stems Braised with Perilla Seeds — step 2

Put the stems in a pan with the broth and simmer.

Sweet Potato Stems Braised with Perilla Seeds — step 3

When the broth has reduced by half, add the salt and perilla powder.

Sweet Potato Stems Braised with Perilla Seeds — step 4

Stir-fry until dry and add the sesame oil.

Sweet Potato Stems Braised with Perilla Seeds — step 5

Transfer to a plate.

Sweet Potato Stems Braised with Perilla Seeds — step 6

📊 Nutrition Facts (per serving)

118.41Calories (kcal)

7.28 gCarbs

5.44 gProtein

7.5 gFat

341.91 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.