Delicious and Crunchy Sweet Potato Stem Kimchi Recipe
Delicious and Crunchy Sweet Potato Stem Kimchi Recipe
Farm Fresh Delight: Savory Sweet Potato Stem Kimchi
Make delicious kimchi with fresh sweet potato stems, a star vegetable from the garden! My brother-in-law kindly left me some fresh green onions and sweet potato stems, and I decided to use my evening time to prepare this delightful kimchi. The crisp texture and savory flavor of this sweet potato stem kimchi are absolutely perfect with a bowl of rice. Make this special kimchi that the whole family will love, right in your own kitchen!
Kimchi Ingredients- 1kg sweet potato stems
- 2 cups gochugaru (Korean chili flakes, adjust for spice preference)
- 1/2 cup anchovy sauce (fish sauce, preferably Korean)
- 1/3 cup salted fermented shrimp (minced)
- 1/2 cup coarse sea salt (for brining)
- 1/2 cup minced garlic
- A pinch of ginger powder (or 1/2 Tbsp minced fresh ginger)
- 3 Tbsp cooked rice (to make a rice paste)
- 1/4 pear (adds sweetness and refreshing taste)
- 3 red chilies (for color, adjust to your liking)
- 1/2 cup broth (dashi or anchovy broth recommended for umami)
- A sprinkle of sesame seeds (for a nutty finish)
Cooking Instructions
Step 1
Prepare the fresh sweet potato stems. Scrape off the tough outer skin with a knife or peel it off lengthwise by hand to clean them thoroughly. Then, place the 1kg of sweet potato stems in a mixture of 1 cup of water and 1/2 cup of coarse sea salt, and let them brine for about 1 hour. This process helps the stems soften slightly while retaining their crispness.
Step 2
After brining, rinse the sweet potato stems thoroughly under running water to remove excess salt. Drain them well in a colander, ensuring all excess water is removed. Properly draining is key to preventing the kimchi from becoming soggy and ensuring it stays delicious for longer.
Step 3
Prepare the ingredients for the blended seasoning base. In a blender, combine 1/4 pear, 3 red chilies, 3 tablespoons of cooked rice, and 1/2 cup of broth. Blend until smooth. Add 1/2 cup of minced garlic to the blended mixture and blend briefly again. This creates a flavorful base while preserving the pungent aroma of the garlic.
Step 4
Now, let’s make the delicious kimchi seasoning! In a mixing bowl, combine the blended seasoning base, 2 cups of gochugaru, 1/2 cup of anchovy sauce, 1/3 cup of salted fermented shrimp, and a pinch of ginger powder. Mix everything well until you have a smooth, cohesive seasoning paste. Taste and adjust the seasoning by adding more anchovy sauce or shrimp if needed, to suit your preference.
Step 5
This is the final step! Add the drained sweet potato stems to the prepared seasoning. Gently mix and massage them with your hands, ensuring every stem is coated evenly with the seasoning. Finally, sprinkle a handful of sesame seeds over the top for an extra nutty flavor. Your delicious sweet potato stem kimchi is now ready! You can enjoy it immediately, or let it ferment for a richer taste.
