Summer Delicacy! Crispy Sweet Potato Stem Kimchi and Easy Peeling Tips
Summer Delicacy! Crispy Sweet Potato Stem Kimchi and Easy Peeling Tips
Enjoy a Seasonal Summer Delicacy at Home: Making Crispy and Delicious Sweet Potato Stem Kimchi! Revealing Easy Hacks for Peeling Sweet Potato Stems!
Introducing sweet potato stem kimchi, a special treat available only in the summer. This recipe shares the secrets to making delicious kimchi with a refreshing crunch and savory flavor, along with easy and quick methods to tackle the often-tedious task of peeling sweet potato stems. Watch the full video recipe here: https://youtu.be/Qq6ET4D20H8
Kimchi Ingredients- 2.3kg sweet potato stems
- 180g chives
- 50g green onions
- 1.5 cups coarse sea salt (for brining)
Kimchi Seasoning Ingredients- 1/2 onion
- 2 red chilies
- 45g minced garlic
- 8g minced ginger
- 1.5 cups gochugaru (Korean chili flakes)
- 1 Tbsp salted shrimp (with liquid)
- 2/3 cup anchovy sauce (fish sauce)
- 1 boiled potato (medium size)
- 1 cup anchovy-kelp broth
- 3-4 Tbsp plum extract
- A pinch of sesame seeds
- 1/2 onion
- 2 red chilies
- 45g minced garlic
- 8g minced ginger
- 1.5 cups gochugaru (Korean chili flakes)
- 1 Tbsp salted shrimp (with liquid)
- 2/3 cup anchovy sauce (fish sauce)
- 1 boiled potato (medium size)
- 1 cup anchovy-kelp broth
- 3-4 Tbsp plum extract
- A pinch of sesame seeds
Cooking Instructions
Step 1
Typically, 2 bundles of sweet potato stems weigh around 2.3kg. The amount will slightly decrease after peeling. Therefore, taste as you brine and adjust the anchovy sauce quantity when making the kimchi paste.
Step 2
Peeling sweet potato stems can be easy when they are fresh, or sometimes they peel better if they’ve wilted slightly. Choose whichever method works best for you. A common and effective technique is to soak them in a light saltwater solution briefly before peeling, which softens the skins and makes the process much smoother.
Step 3
To brine the 2 bundles of sweet potato stems (approx. 2.3kg), prepare a saltwater solution by dissolving 1.5 cups of coarse sea salt in 3 liters of water in a large bowl. Stir well until the salt is fully dissolved.
Step 4
Place the sweet potato stems in the prepared saltwater and let them brine for about 20-30 minutes. Turn them over halfway through to ensure even brining. If the stems are heavily soiled with dirt or debris, rinse them under running water before brining.
Step 5
Prepare the broth for the kimchi seasoning in advance. In a pot, combine water, kelp, and anchovies. Bring to a boil, then simmer for another 10 minutes. Remove the kelp and continue simmering for an additional 10 minutes. Let it cool completely. This broth will add a depth of flavor to your seasoning.
Step 6
Instead of a glutinous rice flour paste, using a boiled potato makes the kimchi wonderfully smooth and delicious. Boil the potato beforehand, peel it, and let it cool.
Step 7
The stems brined in saltwater will peel easily. Grip the stem and pull the skin downwards to peel it off cleanly without breaking.
Step 8
After peeling the initial layer, keep the sweet potato stems submerged in the light saltwater. As they soften and become flexible, continue peeling the remaining skin. This process helps retain the crispness of the stems while preventing them from becoming tough.
Step 9
Peeling sweet potato stems can take a considerable amount of time. If left in the saltwater for too long, the kimchi might become too salty or tough. It’s important to check the brining progress periodically. If you peel the stems raw before brining, about 20 minutes of brining is usually sufficient.
Step 10
Rinse the well-brined sweet potato stems thoroughly under running water about twice to remove excess salt. After rinsing, drain them well in a colander.
Step 11
Clean the chives and green onions and cut them into approximately 5cm lengths. Chop the onion and red chilies into manageable pieces for blending.
Step 12
In a blender or food processor, combine the minced garlic, minced ginger, chopped red chilies, salted shrimp, chopped onion, the pre-boiled and cooled potato, and 1 cup of the prepared anchovy-kelp broth. Blend until smooth. This creates a creamy and well-mixed seasoning base.
Step 13
To the blended mixture, add the gochugaru, anchovy sauce, and plum extract. Mix everything thoroughly. Taste and adjust the seasoning by adding more anchovy sauce or salt if needed, according to your preference.
Step 14
Finally, add the seasoning to the drained sweet potato stems and mix well. Top with the chopped chives and green onions, sprinkle with sesame seeds, and gently toss everything together one last time to ensure the seasoning is evenly distributed. Your delicious sweet potato stem kimchi is now ready!
