Crispy and Refreshing Summer Delight: Sweet Potato Stem Kimchi
Summer Special Side Dish: Sweet Potato Stem Kimchi
Introducing a wonderfully crisp and refreshing sweet potato stem kimchi, capturing the essence of summer! This unique side dish is perfect for when you’ve lost your appetite.
Main Ingredients- 1 bunch fresh sweet potato stems
- 1 onion
Kimchi Seasoning- 8 Tbsp red chili powder (gochugaru)
- 1 Tbsp salted shrimp (saeujeot), finely minced
- 5 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onions
Glutinous Rice Paste- 2 Tbsp glutinous rice flour
- 1 cup water (200ml)
- 8 Tbsp red chili powder (gochugaru)
- 1 Tbsp salted shrimp (saeujeot), finely minced
- 5 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onions
Glutinous Rice Paste- 2 Tbsp glutinous rice flour
- 1 cup water (200ml)
Cooking Instructions
Step 1
The first step in making sweet potato stem kimchi is preparing the stems! Peeling off the tough outer skin is the most crucial and potentially tedious part.
Step 2
If the sweet potato stems are freshly harvested, the outer skin should peel off quite easily. If you find it difficult, you can lightly salt them in water or blanch them in boiling water for about 1-2 minutes. This will make peeling much easier.
Step 3
After peeling off the tough outer skin, cut the sweet potato stems into bite-sized pieces, about 5-7 cm long. Seeing the neatly prepared stems already makes me hungry!
Step 4
Bring a pot of water to a boil with a pinch of salt (about 1/2 Tbsp). Once boiling, add the prepared sweet potato stems and blanch for just 1-2 minutes. Be careful not to overcook, as they can become mushy. After blanching, rinse them in cold water to cool them down and drain excess water.
Step 5
Puree one onion using a blender or grater. For the glutinous rice paste, combine 2 Tbsp of glutinous rice flour with 1 cup of water in a small pot. Stir constantly over low heat until it becomes translucent, then turn off the heat and let it cool completely.
Step 6
In a mixing bowl, combine 8 Tbsp of red chili powder, 1 Tbsp of finely minced salted shrimp, 5 Tbsp of fish sauce, 1 Tbsp of minced garlic, and 1 Tbsp of chopped green onions. Pour in the cooled glutinous rice paste and mix everything thoroughly to create the seasoning paste. The rice paste helps the seasoning adhere well to the stems and adds a savory depth.
Step 7
Add the thinly sliced onion (optional, you can omit this) to the drained sweet potato stems. Then, add the prepared kimchi seasoning and gently mix everything together with your hands, ensuring the seasoning coats the stems evenly. It’s a massage for the stems!
Step 8
For an extra kick, you can add finely chopped cheongyang peppers (a type of Korean chili pepper) to taste. The finished sweet potato stem kimchi can be enjoyed immediately, or stored in the refrigerator for a refreshingly cool treat!
