Crispy Sweet Potato Stem Kimchi: The Perfect Summer Delicacy!
[Summer Delicacy Kimchi] Make Crunchy Sweet Potato Stem Kimchi Easily at Home – A Summer Favorite!
This refreshing and crunchy kimchi is made from sweet potato stems, a seasonal vegetable available only once a year in summer. Lightly blanched sweet potato stems are seasoned with a savory and flavorful mixture, making it a ‘rice thief’ kimchi that will instantly revive your appetite during the hot weather. We highly recommend making this kimchi! Enjoy this special summer delicacy.
Main Ingredients- 600g Sweet Potato Stems
- 1 Onion
- 1 Red Chili Pepper
Seasoning- 4 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Plum Extract
- 2 Tbsp Minced Garlic
- Pinch of Salt (to adjust seasoning)
- 4 Tbsp Red Pepper Flakes
- Sesame Seeds, to taste
- 4 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Plum Extract
- 2 Tbsp Minced Garlic
- Pinch of Salt (to adjust seasoning)
- 4 Tbsp Red Pepper Flakes
- Sesame Seeds, to taste
Cooking Instructions
Step 1
First, prepare 600g of sweet potato stems. If the outer skin is dirty, scrape it off with the back of a knife or peel it to ensure it’s clean.
Step 2
Rinse the cleaned sweet potato stems thoroughly under running water to remove any dirt or soil.
Step 3
Fill a pot with plenty of water and bring it to a boil. Add 1/2 teaspoon of salt to the boiling water. Salt helps maintain the vibrant green color and crisp texture of the sweet potato stems. Add the prepared stems and blanch them for about 2 minutes over high heat. Be careful not to overcook, as they can become mushy.
Step 4
Immediately after blanching, rinse the sweet potato stems under cold water to cool them down. This step further enhances their crispiness. Drain the water thoroughly using a colander.
Step 5
Cut the drained sweet potato stems into bite-sized pieces, about 5cm in length. Cutting them too long might be inconvenient to eat, while too short might reduce the pleasant crunch.
Step 6
Thinly slice 1 onion into strips. Thinly slice 1 red chili pepper diagonally after removing the seeds. Adding these colorful vegetables will make the kimchi look even more appetizing.
Step 7
Now, let’s make the delicious kimchi seasoning. In a bowl, combine 4 tablespoons of fish sauce (anchovy or sand lance), 2 tablespoons of minced garlic, 2 tablespoons of plum extract, 2 tablespoons of mirin, and 4 tablespoons of red pepper flakes. Finally, add a pinch of salt to adjust the seasoning to your preference. (Taste and adjust the amount of fish sauce and salt.)
Step 8
Place the prepared sweet potato stems, sliced onion, and diagonally sliced red chili pepper in a large bowl. First, add all the seasoning except the red pepper flakes (fish sauce, minced garlic, plum extract, mirin, salt) and gently mix them together. Let it sit for about 10 minutes to allow the flavors to meld into the sweet potato stems.
Step 9
Once the seasoning has permeated, add the 4 tablespoons of red pepper flakes and mix again thoroughly to coat everything with color. Finish by sprinkling a generous amount of sesame seeds for added nuttiness. Your delicious sweet potato stem kimchi is now complete!
Step 10
Enjoy this carefully prepared, crunchy, and flavorful sweet potato stem kimchi with a bowl of warm rice. You’ll experience a taste that will bring back your summer appetite. Make your table healthy and enjoyable with this special summer delicacy!
