This is a real simple recipe that probably doesn't need a recipe for. But I decided to post it here because not many people know about sanma, which is a root vegetable, also known as naga emo in Japanese. Naga means long and emo means a potato in Japanese.
Sanma actually tastes much better than it looks. It is particularly popular in Korea for its known nutritional values such as reducing the risk of diabetes and high cholesterol. Sanma is very rich in vitamins, minerals, and vital nutrients that help strengthen the immune and digestive systems and boost energy naturally.
Most commonly in Korea, people mix sanma and a little bit of honey and maybe a cup of milk in a blender and drink the sanma juice in the morning for quick hearty breakfast. In China, sanma is often stewed with beef. When Jihea showed me the sanma-jeon the first time, I figured this gotta be a real quick and easy way to enjoy sanma without the hassle of blending or boiling. Sanma-jeon makes a beautiful and nutritious addition to any dinner table.
Here is a shot of a full-length sanma which grows up to 3 feet long. If you wrap it with plastic wrap and store in a refrigerator, it lasts about 2 to 3 weeks.
Sanma (1-2 foot long)
salt (2 tsp)
oil for the pan
red pepper (1)