Sweet Potato Stems and Young Radish ‘Jjupbak’ Kimchi for Chuseok
A Special Chuseok Kimchi: ‘Jjupbak’ Kimchi with Sweet Potato Stems and Young Radish
As the vibrant Chuseok holiday approaches, we present a special kimchi recipe crafted with care. Much like the beloved aged kimchi enjoyed by families, this version offers a deep, rich flavor profile. We’ve combined fresh sweet potato stems with crisp young radish and tender napa cabbage, creating a ‘jjupbak’ (meaning ‘thickly sauced’ or ‘with a little broth’) kimchi that’s wonderfully moist and flavorful. Elevate your festive Chuseok table with this delicious homemade kimchi.
🌟 Flavorful Kimchi Paste Ingredients 🌟- Savory Broth 1000ml (made with dried anchovies, kelp, dried shiitake mushrooms, etc.)
- Red Chilies 20 (for spiciness, can be a mix of Korean chili peppers and regular red chilies)
- Green Chilies 20 (for a refreshing and clean taste, Korean chili peppers recommended)
- 1 Apple (grated for sweetness and umami)
- 1 Pear (grated)
- 200g Garlic (a generous amount for flavor)
- 10 cups Gochugaru (Korean red chili powder, for color and heat)
- 2 cups Fish Sauce (for the foundational savory flavor)
- 1/2 cup Salted Shrimp (for a deeper, complex taste)
- 50g Dried Anchovies (can be used to make broth or blended into the paste)
- 2 Onions (1 grated for sweetness and umami)
- A little Carrot (for color and garnish)
🍠 Sweet Potato Stem Kimchi Ingredients 🍠- 1kg Sweet Potato Stems (peeled and blanched)
- 3 cups Kimchi Paste
- A pinch of Coarse Sea Salt (for seasoning)
🥬 Young Radish and Napa Cabbage Kimchi Ingredients 🥬- 4 bundles Young Radish (Yeolmu)
- 3 bundles Napa Cabbage (Eolgari)
- 2 cups Coarse Sea Salt (for wilting)
- Approx. 10 cups Kimchi Paste
- 1kg Sweet Potato Stems (peeled and blanched)
- 3 cups Kimchi Paste
- A pinch of Coarse Sea Salt (for seasoning)
🥬 Young Radish and Napa Cabbage Kimchi Ingredients 🥬- 4 bundles Young Radish (Yeolmu)
- 3 bundles Napa Cabbage (Eolgari)
- 2 cups Coarse Sea Salt (for wilting)
- Approx. 10 cups Kimchi Paste
Cooking Instructions
Step 1
[Making the Kimchi Paste] First, let’s create the savory broth that adds depth to the kimchi. In a pot, add water and combine dried anchovies, kelp, dried shiitake mushrooms, and other leftover vegetables tied in a mesh bag. Simmer gently over medium-low heat for about 15-20 minutes to extract a delicious broth. 
Step 2
Prepare the ingredients for blending. Remove the stems from the red and green chilies. Peel, core, and roughly chop the apple and pear. Have the dried anchovies ready. Place the prepared chilies, apple, pear, dried anchovies, and the previously made broth into a blender or food processor. Blend until smooth. Grating one onion along with these ingredients will enhance the sweetness and flavor.
Step 3
Finally, add the aromatic garlic and blend once more. Then, stir in the fish sauce and salted shrimp for seasoning. You can either strain the salted shrimp to use only the liquid, or blend the solids as well for an even richer taste. Taste the paste and adjust the seasoning with more fish sauce or salted shrimp if needed.
Step 4
In a bowl, add the gochugaru to the blended paste and mix well with the thinly sliced onion and shredded carrot. Knead the mixture until all ingredients are thoroughly combined to create the flavorful kimchi paste. Taste and adjust the seasoning according to your preference.
Step 5
[Making Sweet Potato Stem Kimchi] After blanching and peeling, rinse the sweet potato stems in cold water and squeeze out excess moisture. Lightly sprinkle with coarse sea salt and cut into bite-sized pieces (about 10-15cm). This step helps make the stems crispier. 
Step 6
In a bowl, combine the prepared sweet potato stems with 3 cups of the delicious kimchi paste. Gently mix, ensuring the paste evenly coats the stems. You can enjoy it immediately, or refrigerate it for a few days to allow the flavors to deepen.
Step 7
[Making Young Radish and Napa Cabbage Kimchi] In a large bowl, place the young radish and napa cabbage. Dissolve 1 cup of coarse sea salt in 2 cups of water to make a brine and pour it over the greens. Sprinkle a little more coarse sea salt on top to aid in wilting. Let it sit for about 30 minutes. Then, gently rinse under running water and drain completely. Be careful not to wash too vigorously, as this can impart a raw flavor. 
Step 8
Add approximately 10 cups of the prepared kimchi paste to the drained young radish and napa cabbage. Gently toss to coat all the greens evenly. Ensure there is enough paste to create a ‘jjupbak’ (thickly sauced) consistency, which is key to this kimchi’s unique flavor. Mix gently until all stems are coated with the paste. Your delicious ‘jjupbak’ kimchi is ready! Enjoy!
