Sweet potato stem kimchi :: Making good sweet potato stem kimchi
Let's make sweet potato stem kimchi, which is good to mix a bowl of rice with bibimbap in summer. Sweet potatoes steamed in a pressure cooker are delicious, but I think sweet potato stem kimchi made with sweet potato stems is a summer delicacy.
6 serving
Within 60 minutes
KUSSRANG
Ingredients
  • a sweet potato stalk
    2pack
  • Salt
    1ts
  • salted anchovies
    50ml
  • Red pepper powder
    2TS
  • Green pepper
    2ea
  • leek
    1ea
  • Garlic
    8piece
  • onion
    1/2ea
Cooking Steps
STEP 1/13
The sweet potato stem washed in running water is boiled with 1 tsp salt in boiling water, rummage up and down, and then the water boils again
Remove from the fire as soon as it starts.
STEP 2/13
Peel the sweet potato stems once boiled in boiling salt water by hanging them in cold water for a crunchy texture.
STEP 3/13
By easily peeling off the skin of the sweet potato stem, bend the center of the sweet potato stem by hand, divide it into two parts, and peel the skin downward.
STEP 4/13
Another way is to hold the skin of the plumpest base of the sweet potato stem with your fingernails and peel it upward.
STEP 5/13
If you peel off the skin from the sweet potato stem, you will see a more transparent light green color.
STEP 6/13
Remove the peeled sweet potato stem from running water, place it on a strainer tray, drain it, and squeeze it using the grip of your hand.
STEP 7/13
Chop green onion and red pepper, shred 1/2 onion, chop garlic and prepare in advance.
STEP 8/13
Add 50ml of anchovy sauce to the 2nd tier of sweet potato stems. You can adjust the seasoning of sweet potato stem kimchi according to your taste.
STEP 9/13
Add seasoned green onion, red pepper, garlic, and red pepper powder of sweet potato stem kimchi and mix them with hands wearing sanitary gloves.
STEP 10/13
Add 2 tablespoons of red pepper powder to the 2nd tier of sweet potato stem, 1:1 ratio.
STEP 11/13
Add 1/2 onion slices and toss lightly throughout.
STEP 12/13
For sweet potato stem kimchi, put the kimchi soup in a millstone container, and press it by hand so that the kimchi seasoning can be smoothed well into the sweet potato stem. If you refrigerate, you can enjoy the taste of fresh kimchi with sweet potato stems for 2-3 days.
STEP 13/13
Sweet potato stem kimchi tastes better when it has its own kimchi broth. Put it in a bowl right before you eat it.
Cooking review
5.00
score
  • 445*****
    score
    It's delicious
    2021-07-26 17:08
  • 716*****
    score
    I'm looking forward to the taste. Thank you ^^
    2020-09-04 18:26
  • 204*****
    score
    I made it well, looking at the recipe I'm trying it out. I think it's so well-made It's crunchy, so it's good The groom wants to eatI found it and made it lol It's going to be my favorite side dish thank you ^^
    2020-08-20 17:20
  • 546*****
    score
    My mom made it for meIt tastes like that. ~^^ It's so delicious. That's good Thank you~
    2020-06-28 12:23
  • 957*****
    score
    I made it deliciously and ate it well^^ Thank you
    2017-08-21 14:18
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