Korean Sweet Potato Stem Kimchi
Goguma julgi kimchi is a Korean kimchi of sweet potato stems, prepared by peeling their tough outer skin, blanching the tender inner fiber, then seasoning with gochugaru, anchovy fish sauce, garlic, and glutinous rice paste for fermentation. Once peeled, the stems retain only their springy, chewy core, which provides a distinctive bouncy texture that intensifies with each bite as the seasoning works its way between the fibers. Scallions add freshness and onion contributes natural sweetness to temper the chili heat. The peeling step is labor-intensive but rewards the effort with a texture unlike any other kimchi, making this a prized summer seasonal banchan.
Adjust Servings
Instructions
- 1
Peel sweet potato stems, cut into 5 cm pieces, and wash thoroughly.
- 2
Blanch for 2 minutes, cool in cold water, and drain well.
- 3
Salt for 15 minutes, then rinse lightly to balance salinity.
- 4
Julienne onion and combine chili flakes, fish sauce, garlic, ginger, and rice paste.
- 5
Add stems and scallions, toss evenly, and check seasoning.
- 6
Pack tightly, ferment 6 hours at room temp, then refrigerate and serve after 1 day.
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