Crispy sweet potato stem kimchi, sweet potato stem side dish
The children's father planted two kinds of sweet potatoes in the garden. As a result, there are two types of sweet potato stem colors, green and red. You said that if the leaves are thick, the sweet potatoes don't grow well, and you've bent the stem to the fullest as you can. I'll put some kimchi in it... Instead, peel off the skin. That's right. The job is to peel off the stems of sweet potatoes. So, grandmothers buy sweet potato stalks that they sell while peeling at the market. After planting sweet potatoes in the garden, there is a lot of work because I have to peel off the sweet potato stem by myself.
6 serving
Within 90 minutes
배고픈엄마
Ingredients
  • a sweet potato stalk
    8handful
  • Red pepper powder
    12TS
  • onion
    1ea
  • Green pepper
    4ea
  • crushed garlic
    4TS
  • chopped ginger
    1/2TS
  • instant rice
    3TS
  • salted shrimp
    2TS
  • salted anchovies
    16TS
  • plum extract
    2TS
  • Sea tangle
    2cup
Cooking Steps
STEP 1/13
Peel off the skin by slightly bending the tip of the sweet potato stem.
STEP 2/13
When peeling, peel it by bending it in 3 to 4 pieces so that it is not too long.
STEP 3/13
Put the trimmed sweet potato stem in a large bowl and melt a cup of thick salt with water to make salt water and pour it evenly.
STEP 4/13
Pour enough water to soak the sweet potato stem and soak it for about an hour. Flip it over evenly in the middle.
STEP 5/13
Pickle the sweet potato stem so that it bends smoothly without breaking.
STEP 6/13
Wash under running water and drain
STEP 7/13
You grab a lot of salted sweet potato stems with your hands and get 8 handfuls. Place 8 handfuls of salted sweet potato stems in a large bowl
STEP 8/13
First, sprinkle 12 tablespoons of red pepper powder evenly without clumping together.
STEP 9/13
Chop 1 onion finely, add 4 tablespoons of minced garlic, 1/2 tablespoons of minced ginger. Add 4 green peppers finely diagonally.
STEP 10/13
Put 3 tablespoons of rice, 2 tablespoons of salted shrimp, 16 tablespoons of salted anchovy, and 2 tablespoons of plum extract in a blender.
STEP 11/13
Prepare 2 cups of kelp anchovy broth, pour a little so that it doesn't turn around, and grind it finely.
STEP 12/13
Pour the remaining kelp anchovy broth into a bowl of sweet potato stems, pour it into a blender, turn it around, and shake the extra seasoning attached to the blender with the kelp anchovy broth.
STEP 13/13
Mix the sweet potato stem and all the seasonings evenly and it's done.
It's delicious even if you put it in a kimchi container and eat it right away.
Cooking review
5.00
score
  • 929*****
    score
    Instead of rice, I chose salted shrimp instead of glutinous rice paste It was bland, so I made it bland and it was so good
    2024-07-23 20:08
  • alg*****
    score
    It's my first time making sweet potato stem kimchi It's crunchy, so even if you eat it right away, the whole family likes it
    2020-09-10 18:25
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