Crispy Sweet Potato Stem and Chive Kimchi
Chuseok Special: A Unique Kimchi with an Exquisite Crunchy Texture – Sweet Potato Stem and Chive Kimchi
Are you looking to prepare a special kimchi for Chuseok? If the price of napa cabbage is a concern, why not try this unique and flavorful sweet potato stem and chive kimchi for a delightful twist on your holiday table! This recipe uses fresh sweet potato stems and aromatic chives as its main ingredients, offering a charm distinct from regular napa cabbage kimchi. Especially, the sweet potato stems currently in season are surprisingly tender and crisp, making them perfect for kimchi. While peeling might be a bit tedious, the delicious outcome is well worth the effort. Even if it seems a bit late in the season, these sweet potato stems are wonderfully soft and crunchy right now. Perhaps the recent heavy rains kept them from becoming tough? I’m not sure about farming, but this is the perfect time to savor this delicious kimchi! Prepare this unique kimchi for the Chuseok holiday and impress your family with its delightful taste. Have a delicious weekend!
Kimchi Ingredients- 1 bundle sweet potato stems
- 1 Tbsp coarse salt
- 1 handful chives
Seasoning Ingredients- 3 Tbsp anchovy sauce
- 1/2 tsp MSG (or flavor enhancer)
- 1 tsp minced garlic
- Scallions, finely chopped
- 3 Tbsp anchovy sauce
- 1/2 tsp MSG (or flavor enhancer)
- 1 tsp minced garlic
- Scallions, finely chopped
Cooking Instructions
Step 1
First, gently remove the leaves from the sweet potato stems, keeping only the edible stem parts.
Step 2
Sprinkle the coarse salt evenly over the prepared sweet potato stems and let them salt for about 10 minutes. This helps them wilt slightly, making peeling easier.
Step 3
Rinse the slightly wilted sweet potato stems thoroughly under running water. Then, peel off the tough outer skin. Cut the peeled stems into bite-sized pieces (about 5-7 cm or 2-3 inches) and drain them well.
Step 4
Wash the chives, drain them well, and then finely chop them into approximately 3-4 cm (about 1.5 inches) lengths. The chives’ aroma will add depth to the kimchi’s flavor.
Step 5
Place the drained sweet potato stems and the chopped chives together in a large bowl.
Step 6
Prepare the seasoning by combining 3 Tbsp anchovy sauce, 1/2 tsp MSG (or flavor enhancer), 1 tsp minced garlic, and some finely chopped scallions. You can also add red chili flakes according to your preference.
Step 7
Pour the prepared seasoning over the sweet potato stems and chives. Gently mix everything together, being careful not to mash the ingredients. It’s important to mix thoroughly but gently so the seasoning is evenly distributed.
Step 8
Transfer the kimchi to a container and let it ferment in the refrigerator for about a day before serving for the best flavor. You can adjust the fermentation time based on your taste preference. Enjoy your delicious sweet potato stem and chive kimchi!
