Korean side dish (banchan): stir fried sweet potato stems (goguma julgi bokkeum) namul

Korean side dish (banchan): stir fried sweet potato stems (goguma julgi bokkeum) namul


Last year I went to a Korean restaurant in LA with my coworkers and the restaurant served us many delicious Korean side dishes. Stir fried sweet potato stems was one of them. My coworker really enjoyed this side dish and I decided to make it for her. Namul is seasoned vegetable dish made up of edible plants, root, stem or leaves. Namul is big part of Korean cuisine. There are so many varieties of namul. Most notable is spinach namul and soybean sprout namul that are commonly served at Korean restaurants. Stir fried sweet potato stems is one of my favorite namuls. It’s flavorful, healthy (packed with vitamins, low in calories, high in fibers), and goes well with bibimbap or just with rice. So for your next bibimbap, add this delicious namul and enjoy!


Ingredients:
70 g dried sweet potato stems
1/2 Korean large green onions: chopped

seasoning:
1/2 tbsp minced garlic
1 tbsp sesame oil
1 tbsp yondu
1 tbsp Korean soup soy sauce: chosun sempio brand
1 tbsp Mirim
1/2 tbsp perilla oil
1/2 tbsp crushed sesame seeds

*Do not overcook the rehydrated sweet potato stems. Otherwise they tend to be mushy.

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Music:

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