Crispy Summer Delicacy: Sweet Potato Stem Kimchi
A Refreshing and Delicious Kimchi Made with Seasonal Sweet Potato Stems
Introducing sweet potato stem kimchi, a nostalgic dish my mother used to make with produce from her garden during the summer. This recipe utilizes the precious sweet potato stems, a rare ingredient available only in summer, to create a refreshing kimchi with a delightful crunch. While it may not capture the exact taste of my mother’s homemade kimchi, making it yourself adds a special touch and ensures it’s healthy. Elevate your summer meals with this flavorful sweet potato stem kimchi that’s sure to whet your appetite.
Kimchi Ingredients- 1 bunch fresh sweet potato stems
- 1 medium onion
- 1/2 carrot
- 1 handful chives (about 100g)
- 3 Korean chili peppers (adjust to spice preference)
- Coarse sea salt (for salting)
Seasoning Ingredients- 2 handfuls dried red chilies (soaked)
- 1 handful whole garlic cloves (about 10-15)
- 1 apple (peeled and cored)
- 1 medium onion
- 1/2 cup fish sauce
- 1 tablespoon salted shrimp (minced)
- 1 tablespoon ginger juice (or minced ginger)
- 2-3 tablespoons cooked rice or glutinous rice paste
- 1/2 cup fine Korean chili powder (or adjust to taste)
- 2 tablespoons plum extract
- 1/2 tablespoon sugar (adjust sweetness)
- 2 handfuls dried red chilies (soaked)
- 1 handful whole garlic cloves (about 10-15)
- 1 apple (peeled and cored)
- 1 medium onion
- 1/2 cup fish sauce
- 1 tablespoon salted shrimp (minced)
- 1 tablespoon ginger juice (or minced ginger)
- 2-3 tablespoons cooked rice or glutinous rice paste
- 1/2 cup fine Korean chili powder (or adjust to taste)
- 2 tablespoons plum extract
- 1/2 tablespoon sugar (adjust sweetness)
Cooking Instructions
Step 1
Prepare the fresh sweet potato stems. Tip: If the stems are very fresh, leaving them out in the sun for half a day will make peeling much easier.
Step 2
Peel the stems starting from the leafy end downwards. Ensure you peel them thoroughly to avoid any grassy taste.
Step 3
Here’s a full basket of peeled sweet potato stems, ready for the next step.
Step 4
Rinse the prepared stems under running water a few times to remove any dirt or debris. Drain them well in a colander.
Step 5
We will salt the sweet potato stems directly without blanching. This method helps preserve their crisp texture.
Step 6
Evenly sprinkle coarse sea salt over the stems and let them salt for 30 to 40 minutes. Flip them over once or twice during this time to ensure they salt evenly.
Step 7
While the stems are salting, let’s prepare the delicious kimchi seasoning.
Step 8
Gather the seasoning ingredients: 2 handfuls of soaked dried red chilies, 1 handful of whole garlic cloves, 1 apple (peeled and roughly chopped), 1 medium onion (roughly chopped), 1/2 cup fish sauce, 1 tablespoon minced salted shrimp, 1 tablespoon ginger juice, 2-3 tablespoons cooked rice or glutinous rice paste, 2 tablespoons plum extract, and 1/2 tablespoon sugar.
Step 9
Combine all the seasoning ingredients in a blender and blend until smooth. If the mixture is too thick, add a little water to achieve a smooth consistency.
Step 10
The smoothly blended seasoning looks very appetizing and will form the base of our delicious kimchi.
Step 11
Prepare the additional ingredients that will add color and flavor to the kimchi: 1/2 red onion (or regular onion), 1/2 carrot, 3 Korean chili peppers, and a handful of chives.
Step 12
The sweet potato stems are properly salted when they bend softly when you try to fold them. Be careful not to over-salt, as it can make the kimchi too salty.
Step 13
Julienne the prepared onion, carrot, and chili peppers thinly. This will create a beautiful appearance.
Step 14
Cut the chives into manageable pieces, about 4-5 cm long. Cutting them to this length makes them easier to mix.
Step 15
Rinse the salted sweet potato stems thoroughly under cold water to remove excess salt. Place them in a colander and let them drain completely.
Step 16
Squeeze the stems firmly with your hands to remove as much moisture as possible. Sweet potato stems have a high water content, and inadequate draining can lead to bland kimchi.
Step 17
Add 1/2 cup of fine Korean chili powder to the blended seasoning and mix well. Adjust the amount of chili powder based on your desired color and spiciness. Also, add 1/2 tablespoon of sugar at this stage to balance the flavors.
Step 18
In a large bowl, combine the drained sweet potato stems and the prepared julienned vegetables (onion, carrot, chili peppers, chives).
Step 19
Pour all the prepared seasoning over the ingredients. Gently mix with your hands, ensuring everything is evenly coated with the seasoning. Mix gently to avoid bruising the stems.
Step 20
Taste the kimchi and adjust the seasoning with more sea salt or fish sauce if needed, according to your preference. Summer kimchis often taste best with a slightly milder saltiness.
Step 21
Finally, sprinkle with toasted sesame seeds and mix lightly one last time to complete the sweet potato stem kimchi!
Step 22
Transfer the finished sweet potato stem kimchi into a kimchi container. This kimchi is a summer delicacy that shines with the umami flavor of fish sauce. Instead of refrigerating immediately, let it ferment at room temperature for half a day before storing it in the refrigerator for a richer flavor.
Step 23
Enjoy the crispy yet tender texture and refreshing taste of this sweet potato stem kimchi. Make this seasonal summer treat yourself at home!
