Crispy and Delicious Summer Delicacy: How to Make Sweet Potato Stem Kimchi
A Crunchy Sweet Potato Stem Kimchi Recipe to Awaken Your Summer Appetite
Make this incredibly crunchy sweet potato stem kimchi with fresh stems gifted by a neighbor! While it requires a bit of effort, the taste is unforgettable. Some recipes skip peeling, but it can make the stems tough to eat. I’ll share the best tips for properly peeling them. This kimchi is a perfect summer delicacy, so let’s get started!
Kimchi Ingredients- 600g Sweet Potato Stems (leaves removed)
- 200g Radish
- 1 Green Onion
- 1 Red Chili Pepper
- 1 Cheongyang Chili Pepper
- 1/2 Onion
For Blanching Sweet Potato Stems- 0.7 Tbsp Coarse Sea Salt
For Salting Radish- 0.7 Tbsp Coarse Sea Salt
Seasoning Ingredients- 5 Tbsp Red Chili Powder
- 3 Tbsp Anchovy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sugar
- 0.7 Tbsp Coarse Sea Salt
For Salting Radish- 0.7 Tbsp Coarse Sea Salt
Seasoning Ingredients- 5 Tbsp Red Chili Powder
- 3 Tbsp Anchovy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sugar
- 5 Tbsp Red Chili Powder
- 3 Tbsp Anchovy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sugar
Cooking Instructions
Step 1
The fresh sweet potato stems received from my neighbor were already conveniently de-leafed.
Step 2
Here’s a secret to easily and neatly peel sweet potato stems! First, bring a generous pot of water to a rolling boil, then add 0.7 Tbsp of coarse sea salt. Add the prepared sweet potato stems and blanch for just 10 seconds. Be careful not to over-blanch, as they can become mushy.
Step 3
Immediately after blanching, rinse the sweet potato stems under cold or running water to quickly cool them down. This step is crucial for maintaining their crisp texture.
Step 4
After thoroughly draining the water, slightly trim the ends of the sweet potato stems or make a shallow cut lengthwise down the middle. This makes peeling the tough outer skin much easier. Gently peel away the fibrous skin along the cut.
Step 5
Once all the skin is removed, cut the sweet potato stems into bite-sized pieces, about 5cm long. Cutting them too long can make mixing difficult.
Step 6
While delicious on their own, adding a bit of radish will enhance the flavor with its crispness and refreshing taste. The radish adds a lovely texture and sweetness.
Step 7
Julienne the radish slightly thicker than the sweet potato stems. Toss the julienned radish with 0.7 Tbsp of coarse sea salt and let it sit for about 10-15 minutes to salt.
Step 8
Prepare the vegetables for the seasoning. Slice the red chili pepper in half, scoop out the seeds with a spoon, and then julienne. Finely chop the green onion and Cheongyang chili pepper, and julienne the onion.
Step 9
Combine the prepared sweet potato stems, radish, and all the vegetables in a large bowl. Now, add the seasoning ingredients: 5 Tbsp red chili powder, 3 Tbsp anchovy sauce, 1 Tbsp minced garlic, 1 Tbsp toasted sesame seeds, and 1 Tbsp sugar.
Step 10
Gently mix everything together until well combined. Avoid kneading too aggressively with your hands, as this can impart a raw flavor. Taste and adjust the seasoning with a pinch of salt if needed.
Step 11
Transfer the beautifully mixed sweet potato stem kimchi to a serving dish. Finish with a sprinkle of toasted sesame seeds for added nutty aroma.
Step 12
Voila! Your perfectly crisp and refreshingly tangy #SweetPotatoStemKimchi is ready. Enjoy this #SummerDelicacy, #SweetPotatoStemKimchi, conveniently made at home.
Step 13
Unlike regular kimchi, this sweet potato stem kimchi is a special treat that stands out. I make it a little bit every year, and this time, thanks to the generous gift, I was able to make kimchi and even stir-fry some!
Step 14
While you can make it without peeling or by salting separately, blanching briefly before peeling makes the process so much easier. The blanching also slightly seasons the stems, so you can enjoy them wonderfully crisp without additional salting.
