Korean Sweet Potato Stem Kimchi
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Sweet potato stems need their tough outer skin peeled away, a fiddly job, but it is what lets a 2-minute blanch leave them bright and pleasantly crisp.
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Plunging them into cold water straight from the pot, until no warmth remains, is what holds that color and snap. Mixing the glutinous rice paste into the other seasonings first helps it coat the stems thinly between the fibers. Thin onion and scallion round out the dressing with sweetness and fragrance. The stems snap easily, so the seasoning is worked in with fingertips rather than pressed, and even packing the container takes only a light touch.
Ingredients
Instructions
- 1
Snap the end of 500 g sweet potato stems and pull upward to strip away the tough outer skin.
Cut the peeled stems into 5 cm lengths, then rub under running water to remove soil and loose fibers.
- 2
Bring plenty of water to a full boil, add the stems, and blanch over medium heat for only 2 minutes.
When the color brightens and the pieces bend slightly, move them straight into cold water.
- 3
Cool the stems completely in cold water so they keep their crunch, then drain and shake off excess moisture.
Sprinkle with 1.5 tbsp coarse salt, rest for 15 minutes, and rinse lightly to avoid harsh saltiness. Drain the stems again after rinsing.
- 4
Slice 60 g onion thinly and cut 40 g scallions into easy bite-size lengths.
In a bowl, mix 3 tbsp gochugaru, 2 tbsp anchovy fish sauce, 1.5 tbsp garlic, 0.5 tsp ginger, and 2 tbsp sweet rice paste.
- 5
Add the drained stems, onion, and scallions to the seasoning and toss gently with fingertips.
Coat the fibrous grooves evenly, but keep the pressure light so the blanched stems do not snap or turn mushy.
- 6
Pack the seasoned sweet potato stems into a container, begin fermentation at room temperature, then refrigerate to mature.
Press only lightly so the stems do not break.
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