Crispy Summer Delight: How to Make Sweet Potato Stem Kimchi
A Refreshing Summer Side Dish: Easy and Delicious Sweet Potato Stem Kimchi
Hello everyone! Sweet potato stems are abundant this season, so I decided to make a refreshing and crispy kimchi with them. It’s a perfect summer treat that will make your meals more enjoyable. Let me guide you through the simple steps!
Main Ingredients- Sweet Potato Stems: 2 bunches (approx. 600g)
- Scallions (green parts): 1/2 bunch (approx. 30g)
- Onion: 1/2 medium (approx. 100g)
- Chives and Carrots (optional, for added flavor and color)
Seasoning Mix- Minced Garlic: 2 Tbsp
- Minced Ginger: 1/3 Tbsp
- Red Pepper Flakes (Gochugaru): 4 Tbsp
- Plum Extract (Maesilcheong): 2 Tbsp (adjust sweetness to taste)
- Fish Sauce: 1 Tbsp (anchovy or sand lance)
- Rice Flour Paste: 2/3 cup (made with 2/3 cup water + 4 Tbsp rice flour)
- Sesame Seeds (whole or crushed): 1 Tbsp
Salting Ingredients- Coarse Sea Salt: 3 Tbsp (or Korean solar salt)
- Minced Garlic: 2 Tbsp
- Minced Ginger: 1/3 Tbsp
- Red Pepper Flakes (Gochugaru): 4 Tbsp
- Plum Extract (Maesilcheong): 2 Tbsp (adjust sweetness to taste)
- Fish Sauce: 1 Tbsp (anchovy or sand lance)
- Rice Flour Paste: 2/3 cup (made with 2/3 cup water + 4 Tbsp rice flour)
- Sesame Seeds (whole or crushed): 1 Tbsp
Salting Ingredients- Coarse Sea Salt: 3 Tbsp (or Korean solar salt)
Cooking Instructions
Step 1
First, prepare the two bunches of fresh sweet potato stems. If you bought them from a market, carefully peel off the tough outer skin from the stems. After peeling, rinse the stems lightly under running water and drain well.
Step 2
Place the prepared sweet potato stems in a large bowl. Sprinkle the coarse sea salt (3 Tbsp) evenly over the stems and gently toss to coat. It’s important to distribute the salt uniformly. Alternatively, you can dissolve the salt in water and soak the stems in the brine to pickle them. This step helps make the stems crisp.
Step 3
While the sweet potato stems are pickling, prepare the rice flour paste. In a pot, combine 2/3 cup of water and 4 Tbsp of rice flour. Whisk well to prevent lumps, then cook over medium-low heat until it thickens into a paste. Let it cool completely before using. (You can also turn off the heat and stir with residual heat for a smoother paste!)
Step 4
Be careful not to over-pickle the sweet potato stems, as they can become mushy. They are ready when they bend softly without snapping when gently twisted. I pickled mine for about 40 minutes, but the exact time may vary depending on the thickness and freshness of the stems. After pickling, rinse the stems thoroughly 2-3 times in cold water to remove excess salt.
Step 5
Drain the rinsed sweet potato stems well on a colander. Ensure they are completely dry before mixing with the seasoning. Residual moisture can cause the kimchi to spoil quickly, so this step is crucial.
Step 6
Now, let’s make the delicious kimchi seasoning! In a bowl, add the cooled rice flour paste. Mix in the red pepper flakes (gochugaru) and minced ginger. You can adjust the amount of red pepper flakes to your preference.
Step 7
Add the minced garlic (2 Tbsp) and sweet plum extract (2 Tbsp) to the mixture and stir well.
Step 8
Add the chopped scallions (1/2 bunch) and thinly sliced half onion. For summer kimchi, adding fragrant chives will enhance the flavor even more. If you like, you can also add shredded carrots for a beautiful color and added texture.
Step 9
Finally, add the sesame seeds (1 Tbsp). Now, add the fish sauce (1 Tbsp). Since the stems were salted, it’s best to taste the mixture before adding all the fish sauce. Start with a small amount, mix, taste, and then add more if needed to reach your desired saltiness.
Step 10
Add the completely drained sweet potato stems to the seasoning bowl.
Step 11
Gently mix the seasoning and stems together using your hands, like ‘jomal-jomal’ (a gentle kneading motion). Taste the kimchi as you mix and adjust the seasoning with a little more fish sauce or salt if necessary to achieve the perfect balance. Your crispy and delicious sweet potato stem kimchi is ready! You can enjoy it immediately, or let it ferment for about a day for a deeper flavor.
