KimchiMedium
Goguma Julgi Kimchi (Sweet Potato Stem Kimchi)
A 4-serving sweet potato stem kimchi with auto-scaling for crisp texture and balance.
Prep 35minCook 10min4 servings
sweet potato stem kimchiseasonal kimchicrunchy kimchihomemade kimchi recipeauto scaling recipekorean banchan
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.
Tips
Cool immediately after blanching to preserve color and crunch.
Use only a small amount of rice paste to avoid a heavy taste.
Nutrition (per serving)
Calories
88
kcal
Protein
3
g
Carbs
15
g
Fat
2
g
Adjust Servings
2servings
→
servings
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