Crispy Sweet Potato Stems Kimchi with Red Pepper Syrup
How to Make Sweet Potato Stems Kimchi: A Summer Delicacy Enhanced with Red Pepper Syrup
Introducing a delightful summer delicacy: Sweet Potato Stems Kimchi! This recipe features homemade red pepper syrup, giving it a beautiful color and a truly savory umami flavor. It’s incredibly delicious and addictive!
Main Ingredients- 800g fresh sweet potato stems
- 30g chives or the white part of green onions
Blender Ingredients (Sauce Base)- 50g onion, roughly chopped
- 80g red pepper syrup (or gochujang-based sweet chili paste)
- 2 Tbsp cooked rice, cooled (acts as a binder)
- 1 and 1/3 cups broth
Salting the Sweet Potato Stems- 1/2 cup salt
- 1 cup water
Broth Ingredients- 2 cups water
- 10g dried anchovies
- 2 pieces dried kelp (kombu)
Kimchi Seasoning- 3 Tbsp Korean chili powder (gochugaru)
- 1/2 Tbsp Cheongyang chili powder (for extra spice, adjust to taste)
- 4 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger
- 1 and 1/3 cups blended sauce base
- 50g onion, roughly chopped
- 80g red pepper syrup (or gochujang-based sweet chili paste)
- 2 Tbsp cooked rice, cooled (acts as a binder)
- 1 and 1/3 cups broth
Salting the Sweet Potato Stems- 1/2 cup salt
- 1 cup water
Broth Ingredients- 2 cups water
- 10g dried anchovies
- 2 pieces dried kelp (kombu)
Kimchi Seasoning- 3 Tbsp Korean chili powder (gochugaru)
- 1/2 Tbsp Cheongyang chili powder (for extra spice, adjust to taste)
- 4 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger
- 1 and 1/3 cups blended sauce base
- 2 cups water
- 10g dried anchovies
- 2 pieces dried kelp (kombu)
Kimchi Seasoning- 3 Tbsp Korean chili powder (gochugaru)
- 1/2 Tbsp Cheongyang chili powder (for extra spice, adjust to taste)
- 4 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger
- 1 and 1/3 cups blended sauce base
Cooking Instructions
Step 1
First, wash the sweet potato stems thoroughly under running water. You can sprinkle a little baking soda and gently rub to ensure they are perfectly clean. After washing, drain them well.
Step 2
Now, let’s peel the outer skin of the sweet potato stems. Snap off the very end of one side of the stem, and then carefully pull the skin down the length of the stem. Repeat if necessary to remove all the tough outer layer. This step makes them wonderfully tender.
Step 3
It’s time to tenderize the stems. In a bowl, combine 1 cup of water and 1/2 cup of coarse salt, mixing well. Submerge the prepared sweet potato stems in this brine and let them salt for about 20 minutes. They are ready when they bend softly without breaking.
Step 4
Rinse the salted stems under cold running water several times to remove any excess salt. After rinsing, place them in a colander to drain completely. Excess water can dilute the flavor of the kimchi.
Step 5
Cut the prepared sweet potato stems into bite-sized pieces. Typically, cutting them in half or into two sections works well. If they are too long, the seasoning won’t penetrate evenly, and if they are too short, the texture might be compromised.
Step 6
Chop the chives (or the white part of green onions) into 2cm lengths. In another pot, bring 2 cups of water to a boil, add the dried anchovies and kelp to make a flavorful broth. Once boiling, remove the kelp, and simmer the anchovies for another 5 minutes before straining to get a clear broth.
Step 7
In a blender, add 1 and 1/3 cups of the prepared broth, 2 tablespoons of cooled cooked rice, 50g of roughly chopped onion, and 80g of red pepper syrup. Blend until smooth. This base will add wonderful depth and color to your kimchi.
Step 8
In a large mixing bowl, combine 3 tablespoons of gochugaru, 1/2 tablespoon of Cheongyang chili powder, 4 tablespoons of anchovy sauce, 1 tablespoon of minced garlic, 1/2 teaspoon of grated ginger, and the 1 and 1/3 cups of blended sauce base. Mix everything thoroughly to create the delicious kimchi seasoning. Taste and adjust the anchovy sauce if needed for saltiness.
Step 9
Add the well-drained sweet potato stems and the chopped chives to the bowl with the seasoning. Gently toss and mix everything together so the seasoning coats the stems evenly. Be careful not to mash the stems. Finally, sprinkle with sesame seeds for a perfect finish! Your Sweet Potato Stems Kimchi is ready.
Step 10
Transfer the delicious kimchi to a serving dish. You can enjoy this crispy summer delicacy right away, or for an even richer flavor, let it ferment in the refrigerator for about a day.
