Crispy and Delicious! How to Make Sweet Potato Stem Kimchi
A Special Kimchi Recipe: Making Sweet Potato Stem Kimchi
This kimchi, made from sweet potato stems, offers a wonderfully crisp texture and an irresistible flavor. It’s a unique side dish that will surely captivate your taste buds!
Main Ingredients- 300g sweet potato stems (weight before peeling)
Other Ingredients- 1/2 onion
- 1 red chili pepper
- 2 Tbsp coarse sea salt (for salting)
- 1/2 onion
- 1 red chili pepper
- 2 Tbsp coarse sea salt (for salting)
Cooking Instructions
Step 1
First, prepare 300g of sweet potato stems. (This weight is before peeling.)
Step 2
Wash and prepare 1/2 onion and 1 red chili pepper for the kimchi seasoning. (You can add more red chili peppers if you like it spicier.)
Step 3
Now it’s time to peel the sweet potato stems. Start by snapping the thinner part of the stem and pulling downwards; the skin should peel off easily. Snap and peel in various directions. Don’t worry if you can’t peel every single bit perfectly.
Step 4
Rinse the peeled sweet potato stems thoroughly under running water and drain them well.
Step 5
Sprinkle 2 tablespoons of coarse sea salt evenly over the drained sweet potato stems. Layer the salt between the stems so it distributes evenly.
Step 6
To ensure they are well-salted and pliable, let the sweet potato stems salt for 30 minutes. Flip them over once or twice during this time to help the salt penetrate evenly. They are ready when they become bendy.
Step 7
Rinse the salted sweet potato stems two to three times in cold water to remove excess salt. Drain them thoroughly in a colander.
Step 8
Cut the drained sweet potato stems into bite-sized pieces, about 5-7 cm long. Cutting them to this length will make them easier to mix.
Step 9
Thinly slice the onion to add to the kimchi seasoning.
Step 10
Finely chop the red chili pepper. (If you want more heat, you can use some green chili peppers as well.)
Step 11
In a bowl, combine all the seasoning ingredients: gochugaru, fish sauce, maesilcheong, minced garlic, sugar, and ginger powder. Mix them well. You can adjust the sugar to your preference.
Step 12
Add the cut sweet potato stems, sliced onion, and chopped red chili pepper to the bowl.
Step 13
Pour the prepared seasoning mixture over the ingredients. Gently mix everything together with your hands, ensuring the seasoning coats the sweet potato stems evenly.
Step 14
Your delicious sweet potato stem kimchi is ready! This kimchi tastes even better after it has fermented a bit. Let it sit at room temperature for half a day to a day to ferment, then store it in the refrigerator and enjoy.
Step 15
This special kimchi made with seasonal sweet potato stems is incredibly crisp and flavorful. Give it a try and enjoy this unique delicacy!
