Small Dish of Sweet Potato Stem Namul
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Sweet Potato Stem Namul


Korea   -   Mallin-goguma-julgi-namul
Serves:
Effort:
Sched:
DoAhead:  		 4 ban
**
1 day
Yes		 Sweet Potato Stems Namul (seasoned vegetable) is a popular Banchan (small side dish) in Korea. It can be made from fresh or dried stems. This one, from dried stems, has a pleasant seasoned vegetable taste and a bit of crunchiness. This recipe makes about 7 ounces.

9
3
3
1
2
1/2
1/2
1/2
oz
cl

T
T
t
T
T
Sweet Potato Stem (1)  
Garlic
Scallions
Oil
Soy Sauce
Chili Flake (2)
Sesame Oil, dark
Sesame, toasted (3)
Make   -   (25 min + 12 hrs for dried stems)
  1. Prepare DRIED STEMS as needed (see Note-1).
  2. Cut Stems into lengths of about 1-1/2 inches.
  3. Crush GARLIC and chop very fine.
  4. Slice SCALLIONS very thin crosswise.
  5. In a pan, heat Oil fairly hot and fry Garlic, stirring until aromatic, about 20 seconds.
  6. Stir in Stems and continue to fry over moderate heat, stirring, for about 5 minutes.
  7. Turn heat to low. Stir in Soy Sauce, Chili and Scallions. Cook, stirring often, for about 5 minutes.
  8. Take off the heat. Stir in Sesame Oil and toasted Sesame Seeds.
  9. Serve warm or cool.
NOTES:

  1. Sweet Potato Stems:

      Weight is fully soaked (if dried). That means boiled 30 minutes, cooled in the liquid, then soaked 10 hours in 1 or 2 changes of water. Fresh Sweet Potato Stems could also be used, without the soak. For details see our Sweet Potato Stems page.

  2. Chili Flake:

      This must be Korean flake, which is relatively mild, or the hotness will be all wrong. For details see our Chili Powders & Flake page.

  3. Sesame Seeds:

      Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our recipe Toasted Sesame Seeds.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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