Crispy and Delicious Sweet Potato Stem Kimchi
Crispy and Delicious Sweet Potato Stem Kimchi
A Truly Special Delicacy that Stimulates Your Appetite! How to Make Sweet Potato Stem Kimchi (Includes Easy Peeling Method for Beginners)
The well-fermented sweet potato stems absorb the spicy and sweet seasoning perfectly, making them an irresistible side dish for rice. Enjoy a bountiful meal with this special sweet potato stem kimchi. We’ve added salted shrimp and anchovy sauce for a rich umami flavor, and the unique fresh taste of sweet potato stems creates a deep, savory profile. Once made, it will be a satisfying addition to your table.
Main Ingredients- 1.8kg prepared sweet potato stems
- 20g scallions
- 100g red chili peppers
Cooking Instructions
Step 1
Preparing the sweet potato stems is surprisingly easy! Lightly split the stems in half, then pull the skin downwards for a clean peel. If you find it challenging, watching the accompanying video will show you an even quicker and easier peeling method.
Step 2
Rinse the neatly prepared sweet potato stems lightly under running water and drain them well before proceeding.
Step 3
In a bowl, combine the sweet potato stems with 2 Tbsp of salt and mix to coat. While 1 hour of salting is sufficient, we recommend salting for 2 hours to allow the seasoning to penetrate more deeply, ensuring a crisp texture.
Step 4
After salting, rinse the sweet potato stems thoroughly with clean water about 4 times to remove excess salt. Squeeze out the water well after each rinse before moving to the next step.
Step 5
Time to make the seasoning paste. Finely chop the red chili peppers. In a blender, combine the minced ginger (about 1 inch piece), 1 Tbsp of salted shrimp, and the chopped chili peppers, then blend until smooth. In a separate bowl, combine the blended mixture with 2 Tbsp chili powder, 2 Tbsp plum extract, 2 Tbsp anchovy sauce, and 2 Tbsp minced garlic. Mix all the seasonings thoroughly until well combined. Chop the scallions into approximately 5cm lengths.
Step 6
Place the salted and squeezed sweet potato stems in a bowl. Pour the prepared seasoning paste over them. Gently massage and mix until the seasoning evenly coats all the stems. Finally, add the chopped scallions and mix lightly one more time. Your delicious sweet potato stem kimchi is now complete!
Step 7
The finished sweet potato stem kimchi is wonderfully tender and crisp, making it a delight to eat. Unlike some store-bought versions where the stems can be tough, this recipe results in a beautifully soft texture. The seasoning, infused with anchovy sauce, is perfect as a side dish for rice. Hearing rave reviews about its deliciousness is always rewarding!
