Crispy and Delicious Sweet Potato Stem Kimchi
Crispy & Flavorful Sweet Potato Stem Kimchi (Goguma Julgi Kimchi) – A Side Dish Recipe
Discover the joy of making your own authentic ‘Goguma Julgi Kimchi’ using fresh sweet potato stems, grown right in your garden! This recipe offers a delightful crunch and vibrant flavor, perfect as a side dish. We’ll guide you through every step, from preparing the stems by peeling them carefully to mixing the savory and spicy seasoning. Whether you’re a beginner or an experienced cook, this detailed guide will help you create a delicious batch of kimchi. Enjoy the taste of homegrown goodness!
Essential Ingredients- 8 handfuls of salted sweet potato stems (approx. 800g)
- 12 Tbsp chili powder (gochugaru)
- 1 medium onion
- 4 green chili peppers
- 4 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 3 Tbsp cooked rice (or plain cooked rice)
- 2 Tbsp salted fermented shrimp (saeujeot), finely minced
- 16 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp plum extract (maesilcheong)
- 2 cups kelp and anchovy broth (approx. 400ml)
Cooking Instructions
Step 1
Gently snap or cut off the tough ends of the sweet potato stems. Then, carefully peel off the outer skin. If your stems are very fresh from the garden, the peel might be quite tender and easy to remove.
Step 2
Break the peeled sweet potato stems into 3-4 segments. This makes them easier to mix with the seasoning and more convenient to eat. Avoid making them too long.
Step 3
Place the prepared sweet potato stems in a large bowl. Dissolve 1 cup of coarse sea salt in about 1 liter of water to create a brine. Pour this saltwater evenly over the stems.
Step 4
Ensure the sweet potato stems are fully submerged in the saltwater. Let them brine for about 1 hour, turning them over halfway through to ensure even salting.
Step 5
Check if the stems are properly brined. They should be flexible and bend easily without snapping. This indicates they are tender and ready.
Step 6
Rinse the brined sweet potato stems thoroughly under cold running water to remove excess salt. Drain them well in a colander; it’s important to get rid of as much water as possible.
Step 7
Measure out 8 handfuls of the well-drained sweet potato stems (approximately 800g) and place them in a large mixing bowl.
Step 8
First, evenly sprinkle 12 tablespoons of chili powder (gochugaru) over the stems. It’s helpful to gently loosen the powder with your fingers as you sprinkle to prevent clumps.
Step 9
Add 1 thinly sliced medium onion. Then, add 4 tablespoons of minced garlic and 1/2 tablespoon of minced ginger. Thinly slice 4 green chili peppers diagonally and add them to the bowl for a fresh, spicy kick.
Step 10
In a blender, combine 3 tablespoons of cooked rice, 2 tablespoons of finely minced salted fermented shrimp (saeujeot), 16 tablespoons of anchovy sauce (myeolchi aekjeot), and 2 tablespoons of plum extract (maesilcheong).
Step 11
Add about 1/4 cup of the prepared kelp and anchovy broth (from the total 2 cups) to the blender. Blend until smooth. Gradually add more broth if needed to achieve a smooth, pourable consistency.
Step 12
Pour the blended seasoning mixture into the bowl with the sweet potato stems. To capture any remaining seasoning in the blender, add another 1/4 cup of broth, swirl it around, and pour it into the bowl as well. This ensures no delicious seasoning is wasted.
Step 13
Gently mix everything together with your hands until the sweet potato stems are well coated with the seasoning. Your crispy and delicious sweet potato stem kimchi is ready! You can enjoy it immediately, or let it ferment for a day for an even richer flavor.
