Sweet potato kimchi
He said it was picked from the field, and his in-laws brought a lot. I was curious about the kimchi with sweet potato stems I tried a challenge. It is a different taste that feels crunchy.
4 serving
Within 90 minutes
재시리
Ingredients
  • boiled sweet potatoes
    740g
  • a sun-dried salt
    1T
  • apple
    1/2ea
  • onion
    1/4ea
  • Garlic
    10ea
  • Broth
    4T
  • a green house
    2T
  • Pear juice
    3T
  • Red pepper powder
    5T
  • salted shrimp
    3T
Cooking Steps
STEP 1/7
The stem of the sweet potato removes the tough skin.
The bottom of your nails might get dark, so wear gloves
I think it would be good to work on it.
STEP 2/7
Put 1T of bay salt in boiling water and prepare it
Boil the sweet potato stems. If you want to make it for stir-frying
Boil it for 5 minutes, but if you want to look like kimchi
I think I need to boil it for about two minutes.
STEP 3/7
Put the boiled sweet potato stems in cold water
It cools down the heat. I'm going to change the water two or three times
Avoid turning yellow.
STEP 4/7
Drain the cooled sweet potato stems
Prepare the seasoning for the sweet potato stem kimchi.
STEP 5/7
Green onions, onions, radishes, kelp, shiitake mushrooms, dried pollack, anchovies, etc
4T of stock, 1/2 apple, 1/4 onion,
10 whole garlic, 2T plum extract, 3T pear juice, 5T red pepper powder,
Add 3T salted shrimp and grind it with a hand blender.
STEP 6/7
Add the sweet potato stalks cut into bite-sized pieces
Mix it evenly.
STEP 7/7
I thought it was a bit bland, so 1/2T of bay salt
I put it in and season it.
Some people put sweet potato stem kimchi without boiling it. Don't boil it for too long. Blanch it slightly to cool it down and put the sauce It's better to mix. He didn't like the taste of fish sauce, so he didn't put it in You may add fish sauce instead of sea salt.
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