Goguma Julgi Bokkeum: Korea’s Nutritious Stir-Fried Sweet Potato Stems
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Goguma Julgi Bokkeum (photo
credit : easyn) |
Korean cuisine is full of side dishes (banchan) that may look simple but carry generations of tradition, care, and flavor. One such hidden gem is goguma julgi bokkeum, or stir-fried sweet potato stems. Nutty, slightly chewy, and packed with earthy flavor, this dish transforms what many might consider a humble ingredient into something both delicious and deeply nourishing.
Though less well-known internationally compared to kimchi or bulgogi, this stir-fried dish is a favorite in many Korean households, often evoking memories of summertime meals and family dining tables.
What Is Goguma Julgi Bokkeum?
Goguma julgi refers to the stems of the sweet potato plant. Unlike the sweet, starchy root, the stems are fibrous, slightly grassy in flavor, and surprisingly tender when cooked. In Korea, these stems are peeled, blanched, and stir-fried with seasonings to create a side dish that pairs beautifully with rice.
The dish, bokkeum, means stir-fry, and it’s one of the most common cooking methods for everyday Korean side dishes. With garlic, soy sauce, sesame oil, and a sprinkle of sesame seeds, sweet potato stems are transformed into a savory, aromatic dish that’s both wholesome and comforting.
Nutritional Benefits of Sweet Potato Stems
Sweet potato stems are often considered a “superfood” in Korean households because they are:
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Rich in dietary fiber – aiding digestion and supporting gut health.
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High in antioxidants – thanks to their deep green color and natural compounds.
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Packed with vitamins – including Vitamin A, Vitamin C, and several B vitamins.
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Low in calories – making them a great healthy side dish.
This makes goguma julgi bokkeum not only tasty but also an excellent way to add balance and nutrition to the Korean dining table.
The Preparation: From Stems to Side Dish
Before cooking, sweet potato stems require some preparation. The outer skin of the stems is fibrous and tough, so it must be peeled away. This is often done by hand, pulling off the thin outer layer to reveal the tender core.
Once peeled, the stems are blanched briefly in boiling water, then drained and squeezed to remove excess moisture. From there, they are ready to be stir-fried with seasonings.
Though peeling sweet potato stems can be time-consuming, many Koreans recall doing this task together with family members in the summertime, turning it into a shared kitchen memory.
How to Make Goguma Julgi Bokkeum at Home
This dish is simple to prepare and requires only a few everyday pantry staples.
Ingredients (Serves 3–4)
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2 cups peeled sweet potato stems (blanched and drained)
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2 tbsp soy sauce
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1 tbsp minced garlic
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1 tbsp vegetable oil
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1 tbsp sesame oil
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1 tbsp sesame seeds
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½ onion, thinly sliced (optional)
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1 green chili or red chili, thinly sliced (optional, for spice)
Instructions
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Prepare stems: Blanch peeled sweet potato stems in boiling water for 2–3 minutes. Drain and squeeze out excess water. Cut into bite-sized lengths.
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Stir-fry: Heat vegetable oil in a pan. Add garlic (and onion if using) and sauté until fragrant.
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Season: Add sweet potato stems and soy sauce. Stir-fry for 5–7 minutes until stems are tender and infused with flavor.
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Finish: Drizzle with sesame oil, sprinkle sesame seeds, and toss well. Serve warm or cold with rice.
A Nutty Twist with Perilla Oil and Perilla Powder
For an even more traditional and aromatic version of goguma julgi bokkeum, many Korean households use perilla oil instead of regular vegetable oil. Perilla oil has a deep, nutty fragrance that elevates the earthy flavor of sweet potato stems, making the dish taste richer and more authentic.
Another special touch is finishing the stir-fry with perilla seed powder (deulkkae garu). But here’s the secret: before adding the powder, pour in a small splash of water and let it simmer briefly with the stems. This step ensures the dish stays moist and creates a light, saucy texture at the bottom of the pan. Only then should you stir in the perilla seed powder, which will blend into the liquid and coat the stems with a creamy, nutty flavor.
If you skip the water, the powder can make the dish dry and pasty. Done correctly, this method results in a stir-fry that is tender, flavorful, and slightly saucy — the kind of comforting side dish that feels truly homemade.
Perfect Pairings
Like many banchan, goguma julgi bokkeum is not meant to stand alone but to complement the meal. It pairs especially well with:
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Steamed rice – balancing the earthy, savory flavors.
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Kimchi – providing spice and tang alongside the mild stems.
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Soups or stews – like doenjang jjigae (soybean paste stew) or kimchi jjigae, making the meal hearty.
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Grilled fish or meat – offering a vegetable side to balance protein-rich main dishes.
Because it is mild and not spicy, it’s also a great dish for children or those new to Korean food.
Goguma Julgi Bokkeum in Korean Homes
For many Koreans, goguma julgi bokkeum is tied to memories of summer, when sweet potato plants thrive and their stems are harvested fresh. Some recall sitting with family members peeling stems together, chatting while preparing food. Others remember the comfort of coming home from school to find this dish waiting on the dinner table.
It’s a dish that represents not just nutrition, but also the philosophy of Korean cuisine: valuing every part of the plant and transforming it into nourishment. What might otherwise be discarded becomes a beloved side dish that carries both flavor and meaning.
Final Thoughts
Goguma julgi bokkeum may not yet be famous outside of Korea, but it deserves a place among the must-try dishes for anyone curious about authentic Korean food. Nutritious, simple, and deeply comforting, it embodies the essence of Korean home cooking.
Next time you want to expand your Korean culinary experience, don’t just stick to the classics—try making this humble yet unforgettable stir-fried sweet potato stem dish. It’s proof that sometimes the simplest ingredients hold the most flavor and tradition.
