Crispy Sweet Potato Stem Kimchi
Crispy Sweet Potato Stem Kimchi
Delicious Without Gruel! Easy Sweet Potato Stem Kimchi Recipe with 2 Special Ingredients
Discover how to make delicious and easy sweet potato stem kimchi without needing a rice gruel base. With just a couple of key additions, you can achieve a wonderfully crisp and flavorful summer kimchi that everyone will love. Thank you!
Main Ingredients- 900g Sweet Potato Stems
- 1 Tbsp Salt (for blanching)
- 1/2 Onion (thinly sliced)
- 1 Scallion (thinly sliced diagonally)
Ingredients for Blending- 1/2 Onion (for blending)
- 4 Red Chili Peppers
- 1 packet Apple Juice (120ml)
- 3 Tbsp Cooked Rice
Seasoning Ingredients- 4 Tbsp Gochugaru (Korean chili flakes)
- 9 Tbsp Fish Sauce
- 2 Tbsp Maesilcheong (Plum Extract)
- 2 Tbsp Minced Garlic
- 1/3 Tsp Ginger Powder
- 1 Tbsp Salt (for adjusting taste)
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Onion (for blending)
- 4 Red Chili Peppers
- 1 packet Apple Juice (120ml)
- 3 Tbsp Cooked Rice
Seasoning Ingredients- 4 Tbsp Gochugaru (Korean chili flakes)
- 9 Tbsp Fish Sauce
- 2 Tbsp Maesilcheong (Plum Extract)
- 2 Tbsp Minced Garlic
- 1/3 Tsp Ginger Powder
- 1 Tbsp Salt (for adjusting taste)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare 900g of fresh sweet potato stems. First, peel off any tough outer skin from the stems and cut them into manageable 5-7cm lengths. This preparation will ensure a crisp texture after blanching.
Step 2
In a large pot, bring 3 liters of water to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt and stir to dissolve. Adding salt during blanching helps maintain the vibrant color and crispness of the stems.
Step 3
Add the prepared sweet potato stems to the boiling water. Use a spoon or tongs to turn them over and ensure they are submerged and evenly cooked. It’s important that all the stems are fully immersed in the hot water.
Step 4
Once the stems are fully submerged, continue to blanch them for only 2-3 minutes on high heat. Avoid overcooking, as this will make them mushy and lose their crispness. This short blanching time is key to achieving that satisfying crunch.
Step 5
Immediately remove the blanched sweet potato stems from the pot and drain them in a colander. Rinse them thoroughly under cold running water to quickly cool them down and stop the cooking process. This step is crucial for preserving their crisp texture.
Step 6
Thinly slice half an onion (about 130g) after washing and peeling it. Slicing the onion thinly will help it absorb the kimchi seasoning evenly.
Step 7
Slice one scallion thinly on the diagonal, separating the white and green parts. The white parts add sweetness, while the green parts contribute a fresh aroma.
Step 8
Now, let’s prepare the blended seasoning ingredients that will give the kimchi its depth of flavor. Cut half an onion (about 130g) into smaller pieces to make it easier for the blender.
Step 9
Wash the 4 red chili peppers, remove their stems, and cut them into pieces before adding them to the blender. They will add a pleasant spiciness and vibrant color.
Step 10
Instead of grinding fresh apples, we’ll conveniently use 1 packet (120ml) of apple juice. Using apple juice and cooked rice in the blender eliminates the need for traditional rice gruel, making the kimchi simpler to prepare while enhancing its savory flavor and tenderness.
Step 11
Pour the 1 packet (120ml) of apple juice into the blender first.
Step 12
Add the chopped red chili peppers, chopped onion, and 3 tablespoons of cooked rice to the blender.
Step 13
Secure the lid of the blender and process until all the ingredients are finely pureed. If the mixture seems too thick, you can add a tiny bit of water.
Step 14
In a large mixing bowl, combine the blended mixture with 4 tablespoons of gochugaru, 9 tablespoons of fish sauce, 2 tablespoons of maesilcheong, 2 tablespoons of minced garlic, 1/3 teaspoon of ginger powder, and 1 tablespoon of salt. Stir well with a spoon until all the seasoning ingredients are thoroughly mixed.
Step 15
Add the drained blanched sweet potato stems to the seasoning mixture, along with the thinly sliced onion and diagonally sliced scallions.
Step 16
Gently mix everything together with your hands, being careful not to mash the stems. Ensure the seasoning coats the sweet potato stems and vegetables evenly. While delicious stir-fried or as a side dish, making it as kimchi creates a special summer treat!
Step 17
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the top for a nutty aroma. Your delicious sweet potato stem kimchi, a perfect accompaniment to any meal, is now complete! It’s tasty right away and even better after it ferments.
