I prepared two layers of sweet potato stems, but you put a little bit of 1kg in the first layer. If you peel it, the amount decreases a little, so there's a difference in the amount, so just adjust the amount of anchovy sauce when you season it.

If the stem of a sweet potato works well when it's fresh, you can just peel it down from the tip of the thin part, or it may peel off well even if it's withered.
You can do it in a comfortable way.
The most common method is to soak it in light salt water for a while and then peel it off generally.

Dissolve 1.5 cups of bay salt in 3L of water based on 2 layers of sweet potato stem.

I soaked the sweet potato sprouts by changing the bottom and top for about 20 to 30 minutes. If there is a lot of soil or foreign substances on it, wash it with water and pickle it.

Boil the broth with enough ingredients.
When it starts to boil, boil for another 10 minutes, remove the kelp, boil for another 10 minutes, and cool.

It's really good if you boil potatoes and put them in instead of glutinous rice paste. Boil beforehand and let cool.

If you soak it in salt water and peel it off, it won't break and it will peel off easily.

Soak the peeled sweet potato sprouts in salt water and continue to peel as it bends gently.

It takes a long time to peel, so if you keep soaking it, it will get salty or tough, so check the pickling condition.
It takes about 20 minutes to peel and pickle the skin raw.

Wash the pickled sweet potato stems in water about twice and drain.

Chop chives and chives about 5cm long, and chop onions and red peppers in moderation to grind.

Grind 1 cup of anchovy broth of kelp with garlic, ginger, red pepper, salted shrimp, onion, and boiled potatoes.

Mix the ground ingredients with chili powder, fish sauce, and plum extract.

Lastly, sprinkle chives, chives, and sesame seeds and mix them together.