Korean Sweet Potato Stem Kimchi
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Goguma julgi kimchi is made from sweet potato stems, prepared by carefully peeling their tough, stringy outer skin to expose the elastic inner fiber, blanching briefly, then seasoning with gochugaru, anchovy fish sauce, minced garlic, and glutinous rice paste before being left to ferment.
Read more
Once stripped of the outer skin, the stems retain only their springy, chewy core, which gives every bite a bouncy, almost springy resistance that sets this kimchi apart from leafy varieties. As the fermentation progresses, the seasoning works its way deep into the fibrous channels of each stem, building a well-balanced spicy-salty flavor throughout. Scallions bring a fresh herbal note, and onion rounds the sharp edges of the chili seasoning with natural sweetness. The peeling is time-consuming, but the distinctive texture rewards the effort. Made in peak summer when sweet potato stems are freshest, this kimchi is considered a seasonal treat.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Season
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.
- 4Season
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.
- 5Season
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Peeling sweet potato stems for goguma julgi kimchi reveals a uniquely springy and elastic fiber.
- Finish cue
- Coat the fibrous grooves evenly, but keep the pressure light so the blanched stems do not snap or turn mushy.
- Avoid this
- Snap the end of 500 g sweet potato stems and pull upward to strip away the tough outer skin.
- Storage and reheating
- Pack the seasoned sweet potato stems into a container, begin fermentation at room temperature, then refrigerate to mature.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Radish Greens Kimchi
coarse salt, anchovy fish sauce
Korean Napa Cabbage Kimchi
coarse salt, anchovy fish sauce
Korean Restaurant-Style Kkakdugi
coarse salt, anchovy fish sauce