Crispy Summer Delicacy: Sweet Potato Stem Kimchi Recipe!
Making Delicious Sweet Potato Stem Kimchi for Summer
A perfect side dish for when your appetite is low during the summer! Introducing our crispy Sweet Potato Stem Kimchi. This kimchi alone is enough to finish a whole bowl of rice, and it’s especially a perfect match for hot ramen! Let’s make some now and enjoy a cool summer with ramen!
Main Ingredients- Fresh sweet potato stems
- Flour paste (boiled and cooled)
Seasoning Ingredients- Fine gochugaru (Korean chili flakes)
- Finely blended onion
- Finely blended apple
- Sweet plum extract
- Fresh salt
- Chopped chives
- Minced garlic
- Toasted sesame seeds
- Fine gochugaru (Korean chili flakes)
- Finely blended onion
- Finely blended apple
- Sweet plum extract
- Fresh salt
- Chopped chives
- Minced garlic
- Toasted sesame seeds
Cooking Instructions
Step 1
First, carefully peel the sweet potato stems. After peeling, cut the stems into appropriate lengths, rinse them under cold water, and then generously sprinkle with salt. Let them sit for about 20-30 minutes to soften and wilt. It’s good to toss them once or twice during this time. Salting them this way helps preserve their crispy texture.
Step 2
While the sweet potato stems are salting beautifully, it’s time to prepare the delicious kimchi seasoning. Put the peeled apple and onion into a blender and blend until smooth. Then, add the minced garlic, a generous amount of gochugaru, and the flour paste that has been boiled and completely cooled. Mix everything well. Season with plum extract and salt, adjusting the sweetness and saltiness to your preference.
Step 3
Rinse the well-salted sweet potato stems thoroughly under running cold water to remove excess salt, and then squeeze out any excess water. Now, add the chopped chives to the prepared seasoning and mix them with the de-watered sweet potato stems. Gently mix everything together with your hands, ensuring the seasoning coats every stem. Be careful not to mash the stems by mixing too vigorously.
Step 4
Finally, sprinkle generously with toasted sesame seeds, and your appetizing Sweet Potato Stem Kimchi is complete! While freshly mixed kimchi is delicious right away, letting it mature in the refrigerator for about a day will allow the flavors to meld beautifully, resulting in a deeper taste. Complete your delightful summer table with this crispy Sweet Potato Stem Kimchi!
