Crispy and Delicious Sweet Potato Stem Kimchi
Rice Thief! Make Your Own Crispy Sweet Potato Stem Kimchi – a Summer Delight
Hello everyone! This is Nanyi. Today, I’m sharing a recipe for sweet potato stem kimchi, a delightful dish that whets the appetite during the summer. Gone are the days of painstakingly peeling sweet potato stems; nowadays, you can easily find pre-peeled ones at the market! I bought a pack of pre-cooked stems and quickly whipped up this kimchi. My family loved it so much they finished it all in one meal! The crisp texture and savory flavor are absolutely wonderful. You can enjoy it immediately, or let it ferment in the refrigerator for an even deeper taste. I highly recommend you try making this!
Ingredients
- 300g cooked sweet potato stems
- 1 onion
- 1 red chili pepper
Seasoning
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce
- 1 Tbsp minced garlic
- 1 Tbsp rice wine
- 2 Tbsp plum extract
- 1 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce
- 1 Tbsp minced garlic
- 1 Tbsp rice wine
- 2 Tbsp plum extract
- 1 Tbsp sugar
Cooking Instructions
Step 1
Prepare 300g of cooked sweet potato stems. If you’re using pre-peeled stems, blanch them in boiling water with a pinch of salt for about 1 minute, then rinse under cold water and drain well. This step helps to maintain their crispiness.
Step 2
Cut the blanched sweet potato stems into bite-sized, rustic pieces. Avoid cutting them too small, as this can diminish the satisfying chewiness.
Step 3
Thinly slice the onion. Slice the red chili pepper diagonally. If you prefer more heat, feel free to add a green chili pepper as well.
Step 4
In a large bowl, combine the prepared sweet potato stems, sliced onion, and chili pepper. Add 3 Tbsp fish sauce, 1 Tbsp rice wine, 1 Tbsp minced garlic, and 2 Tbsp plum extract. Gently mix to season, and let it sit for about 10 minutes to allow the flavors to meld.
Step 5
Add 3 Tbsp gochugaru and 1 Tbsp sugar to the seasoned mixture. Mix thoroughly to ensure the chili flakes and sugar are evenly distributed.
Step 6
Continue mixing until all the seasonings are well combined with the sweet potato stems. Sprinkle with toasted sesame seeds to complete your delicious sweet potato stem kimchi.
Step 7
Your crispy and flavorful sweet potato stem kimchi is ready! It’s delicious to eat right away, or you can refrigerate it to let the flavors develop further.
