Stir-Fried Sweet Potato Leaves 🥬 Healthy Korean Grandma Recipe You Must Try

Korean sweet potato leaves recipe 🌿: a simple stir-fry with garlic, onion, and soy sauce. Nutritious summer side dish, rich in vitamins, fiber, and antioxidants — a true Korean superfood.

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Most people outside Asia are surprised when I tell them we eat sweet potato leaves.
In many countries, only the root is eaten — baked, roasted, or mashed.
But in Korea, the young leaves and tender stems become a cherished summer side dish passed down for generations.

I’m a city grandmother, but on weekends I visit a small patch of land where I grow sweet potatoes. Each summer, I bring home the fresh greens, rinse away the soil, and cook them simply with garlic, onion, and soy sauce. It’s humble food that tastes like my childhood — and it fits beautifully on a modern, healthy table.

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🔗 Related Recipe (Internal Link)

If you’re curious about other ways we use sweet potato vines, try my Korean Sweet Potato Stem Kimchi — crunchy, tangy, and perfect for hot weather:
👉https://kyheesoon50.tistory.com/2

Korean Sweet Potato Stem Kimchi Recipe 🌱 | A Unique Summer Side Dish After the

 

Fresh young sweet potato leaves from my weekend garden — a Korean summer superfood

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🌿 Why Sweet Potato Leaves Deserve More Attention

Sweet potato leaves are now gaining popularity worldwide as a superfood, though in my family they were always on the table.

• Antioxidant-rich: Helps protect the body and keep the heart healthy.
• Full of vitamins & minerals: Vitamin C, calcium, and iron support bones, blood, and energy.
• Good for the eyes: Beta-carotene and lutein help protect vision.
• High in fiber: Gentle on digestion and helps prevent constipation.

For me, they are not a trendy “superfood.” They are comfort food — simple, nourishing, and deeply familiar.

Harvest day – freshly pulled sweet potato vines from my small weekend farm.

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🍳 How I Cook Stir-Fried Sweet Potato Leaves

Ingredients (Serves 3–4)

• 200 g young sweet potato leaves & stems
• 1/2 onion, thinly sliced
• 1 Tbsp minced garlic
• 1½ Tbsp soy sauce (light/Korean style if available)
• Pinch of salt
• 2 Tbsp cooking oil
• 1 Tbsp sesame oil
• 1 tsp toasted sesame seeds

Steps

1. Blanch (30 sec) — Boil the cleaned leaves briefly, rinse in cold water, gently squeeze dry.
2. Stir-fry — Heat oil, sauté garlic & onion until fragrant, add the leaves and toss quickly.
3. Season — Add soy sauce; adjust with a little salt if needed.
4. Finish — Turn off heat, drizzle sesame oil, sprinkle sesame seeds. Serve warm with rice.

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A simple Korean side dish: stir-fried sweet potato leaves with garlic, onion, and sesame oil

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🍚 From My Weekend Garden to the City Table

I may live in the city, but my weekend garden brings a taste no supermarket can match.
When my grandchildren enjoy this sweet potato leaf stir-fry with the same delight I felt as a child, I’m reminded that food connects generations — quietly and lovingly.

If you’d like to explore more, try Korean pickled cucumbers (Oi-ji) — another refreshing summer side dish.

 

Korean Grandma’s Pickled Cucumbers (Oi-ji) & Spicy Salad Recipe for Hot Summers 🥒🌶️”

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❓Quick FAQ (for new readers)

Q. What do sweet potato leaves taste like?
A. Mild and slightly earthy, softer than kale, less bitter than spinach when lightly blanched.

Q. Can I use only the leaves?
A. Yes. The young stems are lovely too — just blanch briefly so they stay tender.