Sweet Potato Stem Namul with Perilla Powder (Goguma-sun Deulkkae Namul)

Photo: Korea Ministry of Food and Drug Safety

Sweet Potato Stem Namul with Perilla Powder (Goguma-sun Deulkkae Namul)

Name: Sweet Potato Stem Namul with Perilla Powder (Goguma-sun Deulkkae Namul)
Cuisine: South Korea
Ingredients: 60 g sweet potato stems; 20 g perilla seed powder; 2 g dried kelp (dasima); 1 g salt; 2 g sesame oil

고구마순들깨나물

Side dish

Side dishesCourse

118kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Sweet Potato Stem Namul with Perilla Powder (Goguma-sun Deulkkae Namul)

Not spicyVeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

sweet potato stems고구마순
60 g
perilla seed powder들깨가루
20 g
dried kelp (dasima)다시마
2 g
salt소금
1 g
sesame oil참기름
2 g

Nutrition per serving

118kcal

7.28gCarbs

5.44gProtein

7.5gFat

341.91mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the sweet potato stems in boiling water, then rinse and set aside.
Simmer water and kelp over low heat for about 10 minutes to make kelp broth.
Move the sweet potato stems to a pan and cook them in the kelp broth.
When the broth has reduced by half, add the salt and perilla seed powder.
Stir-fry until no liquid remains, then add the sesame oil.
Transfer to a plate to serve.

💡 TipSweet potato stems are rich in potassium, which helps flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.