Simple Sweet Potato Vine Kimchi
An Effortless Recipe for Sweet Potato Stem Kimchi, as Easy as Green Onion Kimchi
Here’s a simple recipe for sweet potato stem kimchi using leftover sweet potato stems from a stir-fry. While there are various ways to make kimchi with sweet potato stems, the method I’ll share today is incredibly easy and quick, just like making green onion kimchi. It’s packed with a satisfying crunch and savory flavor, making it a perfect side dish for rice!
Main Ingredients
- 200g Sweet potato stems
- 1/2 medium Onion
- 1 Red chili pepper
Kimchi Seasoning
- 3 Tbsp Anchovy sauce
- 2.5 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 tsp Corn syrup (or rice syrup)
- 1 tsp Toasted sesame seeds
- 3 Tbsp Anchovy sauce
- 2.5 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 tsp Corn syrup (or rice syrup)
- 1 tsp Toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the sweet potato stems under running water. After washing, remove excess water and cut them into bite-sized pieces, about 5-6 cm long. Cutting them too long can make them difficult to mix later.
Step 2
Peel and thinly slice half of a medium-sized onion. The onion’s sweetness and refreshing taste will blend with the kimchi seasoning to enhance the overall flavor.
Step 3
Prepare one red chili pepper by removing the stem and slicing it diagonally. The red chili adds color and a mild spiciness to the kimchi. You can remove the seeds if you prefer less heat.
Step 4
In a large bowl, add the prepared sweet potato stems and pour in 3 tablespoons of anchovy sauce. Let them marinate in the anchovy sauce for about 5-10 minutes. This will soften the stems and allow them to absorb some flavor, making them tastier.
Step 5
Once the sweet potato stems have slightly softened, add all the remaining kimchi seasoning ingredients. Mix in 2.5 tablespoons of gochugaru, 2 tablespoons of minced garlic, 1 tablespoon of sugar, and 1 teaspoon of corn syrup. Stir well to combine. Sugar and corn syrup add sweetness and a nice sheen.
Step 6
Add the thinly sliced onion and the red chili pepper slices to the bowl. Gently mix everything together, ensuring the seasoning coats the sweet potato stems evenly. Be careful not to mix too vigorously, as this could break the stems.
Step 7
Finally, sprinkle 1 teaspoon of toasted sesame seeds over the top. The nutty aroma of the sesame seeds will further enrich the flavor of the kimchi. Give it one last gentle toss, and your delicious sweet potato stem kimchi is ready!
