Sweet potato soup, stir-fried sweet potato stems.
The sweet potatoes I planted on the farm... The sweet potato stem is so thick that I would have heard of it... Since I like sweet potato stem food so much...I picked sweet potato stems and dried them with muknamul since summer. As the fifteenth of lunar January approaches... I'm thinking of making stir-fried sweet potato stems.
4 serving
Within 30 minutes
어부동김반장
Ingredients
  • a sweet potato stalk
    500g
  • Korean style soy sauce
    2spoon
  • Scallions
    5piece
  • Garlic
    3piece
  • perilla oil
    2spoon
  • shiitake mushroom powder
    1spoon
  • plum extract
    1spoon
Cooking Steps
STEP 1/8
The sweet potato stems were peeled, boiled, dried in the sun, and stored in a zipper pack.
STEP 2/8
I think the sweet potato stem is the toughest among the muknamul.
When you boil muknamul, soak it in water for three or four hours, and then boil it gently.
STEP 3/8
Boil dried sweet potato stalks over medium heat for 30 minutes after soaking for 3 or 4 hours.
STEP 4/8
The well-boiled sweet potato stems are very soft, no matter how tough the sweet potato stems are if you soak them in boiling water for an hour or two.
STEP 5/8
Prepare soft sweet potato stems by cutting them into appropriate sizes.
STEP 6/8
Cut the chives into appropriate sizes,
Chop up the garlic.
STEP 7/8
Add chives, minced garlic, shiitake mushroom powder, perilla oil, soy sauce, and plum juice and mix them well.
Let stand for about 30 minutes to allow the seasoning is cut.
STEP 8/8
And stir-fry it.
You can use soy sauce or salt for the lack of seasoning.
If you add perilla seed powder to the stir-fry of sweet potato sprouts, the savory taste doubles.
If you add perilla oil to the stir-fry of muknamul, the vegetables become soft.
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