Crispy Sweet Potato Stem Kimchi
Crispy Sweet Potato Stem Kimchi
Make Delicious and Crunchy Sweet Potato Stem Kimchi!
Today, we’ll be making a wonderfully crunchy and flavorful kimchi using sweet potato stems. 🙂
Main Ingredients- 700g sweet potato stems
- 1 onion
- 50g scallions
- 1 Tbsp glutinous rice flour
- 1 Tbsp toasted sesame seeds
Kimchi Seasoning- 7 dried chili peppers
- 2 Tbsp minced garlic
- A pinch of grated ginger (equal amount to garlic)
- 3 Tbsp salted shrimp (including brine)
- 5 Tbsp plum extract
- 3 Tbsp red pepper flakes
- Coarse sea salt (for salting and seasoning)
- A pinch of toasted sesame seeds (for garnish)
- 7 dried chili peppers
- 2 Tbsp minced garlic
- A pinch of grated ginger (equal amount to garlic)
- 3 Tbsp salted shrimp (including brine)
- 5 Tbsp plum extract
- 3 Tbsp red pepper flakes
- Coarse sea salt (for salting and seasoning)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
To easily peel the sweet potato stems, first wash them thoroughly under running water. Then, place them in a large bowl and sprinkle 2 tablespoons of coarse sea salt evenly over them. Let them sit for 30 minutes. This process wilts the stems and softens their skins, making them much easier to peel.
Step 2
Prepare the dried chili peppers, which will add depth to the kimchi. Remove the stems from the dried chilies, then cut them into 2-3 pieces. Rinse them lightly under running water to remove any dust, and then soak them in 200ml of fresh water for about 20 minutes. Soaking makes the chilies soft and easy to blend for the seasoning paste.
Step 3
Prepare the additional vegetables. Chop the onion into rough, chunky pieces rather than finely mincing them; this helps the seasoning to penetrate while retaining texture. Cut the scallions into approximately 5cm lengths so they are a good size for eating once the kimchi is made.
Step 4
Make the glutinous rice paste, which will thicken the kimchi seasoning and give it a smoother texture. In a pot or small saucepan, combine 1 tablespoon of glutinous rice flour with 400ml of cold water. Whisk thoroughly until there are no lumps. Cook over medium-low heat, stirring constantly, until it thickens into a paste. Let it cool slightly before use.
Step 5
While the sweet potato stems are salting, don’t forget to toss them around once. This ensures they salt evenly. Stirring them midway helps distribute the salt uniformly.
Step 6
Create the core seasoning paste for the kimchi. In a blender, combine the soaked dried chili peppers, 3 tablespoons of salted shrimp (including the brine), a bit of grated ginger for blending, and the roughly chopped onion. Blend until smooth. The dried chilies and onion will create a spicy yet refreshing flavor.
Step 7
After salting for 30 minutes, it’s time to peel the sweet potato stems. The skins should come off easily by hand. Once all the skins are removed, rinse the stems thoroughly under running water about twice to remove excess salt. Be careful not to rinse for too long, as this can wash away flavor.
Step 8
After draining the water from the sweet potato stems, add 1 tablespoon of coarse sea salt and mix lightly to season them slightly. Then, add the prepared glutinous rice paste, the blended seasoning from the blender, 2 tablespoons of minced garlic, 3 tablespoons of red pepper flakes, and 5 tablespoons of sweet plum extract. Mix well with your hands, gently massaging the seasoning into the stems until evenly coated.
Step 9
Finally, add the cut scallions and 1 tablespoon of toasted sesame seeds, and gently mix them in. The crispness of the scallions and the nutty flavor of the sesame seeds will add to the overall deliciousness of the sweet potato stem kimchi.
Step 10
Here’s your delicious and crunchy sweet potato stem kimchi, perfect for a light meal or when you lack appetite! It’s great eaten fresh or after fermentation. Enjoy your meal!
