STEP 1/9
Peel the sweet potato sprouts as much as possible.
Peel off the rubber stalks while bending them to an edible length.
STEP 2/9
Wash the sweet potato sprouts clean
Dissolve 10 cups of salt water: 1 cup of sea salt) and soak it.
STEP 3/9
I marinated it for about 15 minutes.
Rinse with water to remove moisture.
STEP 4/9
Put 7 red peppers, 1/2 onions (large), 2 tablespoons minced garlic, 1 tablespoon ginger, 2 tablespoon anchovy sauce, 2 tablespoon plum syrup, and 80g of cold rice (instead of glutinous rice paste) in a blender and grind them finely.
It's so good that you can't see the grains of rice.
STEP 5/9
Add 2 tablespoons of red pepper powder to the ground seasoning, mix well, and leave for at least 10 minutes.
The color becomes finer and darker as red pepper powder blows.
STEP 6/9
Cut an onion into thin slices in the dried sweet potato
Slice 2 green onions and 3 red peppers diagonally.
You can add a little bit of chives or chives.
STEP 8/9
Add 1 tablespoon of sesame seeds and finish.
STEP 9/9
In this weather, you can put it in a storage container and ripen it for about a half (12 hours) at room temperature, refrigerate it, and eat it.
Half a day (6 hours) is appropriate for summer.
If you put red pepper in kimchi, it's more refreshing and delicious if you don't remove the seeds and add the seeds.