Crispy and Delicious Sweet Potato Stem Kimchi Recipe
Seasonal Delicacy! Crispy Kimchi Made with Fresh Sweet Potato Stems
Enjoy a taste of summer with this refreshing Sweet Potato Stem Kimchi! Its crisp texture and cooling flavor are simply irresistible. The savory seasoning perfectly complements the fresh stems, making it a perfect side dish for any meal. Easy to make, even for beginners!
Main Ingredients- 1.2kg sweet potato stems
Seasoning Ingredients- 5 Tbsp fish sauce (anchovy type)
- 6 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp sugar
- 9 cloves garlic
- 2 red chili peppers
- 1 small piece of ginger
- 5 Tbsp fish sauce (anchovy type)
- 6 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp sugar
- 9 cloves garlic
- 2 red chili peppers
- 1 small piece of ginger
Cooking Instructions
Step 1
Prepare the cleaned sweet potato stems. Take a generous handful of coarse salt and sprinkle it evenly over all the stems. Add just enough water to barely cover the stems and let them brine for about 15 minutes. This process wilts the stems slightly while preserving their crisp texture.
Step 2
It’s time to make the seasoning paste. Get your blender or food processor ready. Add the fish sauce, garlic cloves (9), ginger (1 piece), and red chili peppers (2). Blend until smooth. Be mindful of the amount of garlic and ginger; too much can make the flavor overpowering.
Step 3
To the blended mixture, add the red pepper flakes (6 Tbsp) and sugar (1/2 Tbsp). Mix everything well to create the complete seasoning paste. The sugar helps to balance any sharpness and enhances the overall umami flavor.
Step 4
Rinse the brined sweet potato stems thoroughly under cold running water multiple times. It’s crucial to wash them well to remove any bitterness or astringency. After rinsing, gently squeeze out as much excess water as possible by hand.
Step 5
Place all the squeezed sweet potato stems into a large mixing bowl. Spoon the prepared seasoning paste generously over the stems.
Step 6
Gently mix and toss the stems with the seasoning using your hands until everything is evenly coated. Be careful not to break the stems while mixing. Your delicious Sweet Potato Stem Kimchi is now ready!
Step 7
You can enjoy it immediately, or store it in the refrigerator to let it ferment and develop a delightful sourness. It’s wonderful as a side dish with rice or even used as a fresh wrap filling!
