Sweet potato stem kimchi / Sweet potato stem kimchi using chili
Sweet potato stem kimchi is ground with red pepper syrup, so the color is pretty, but the texture is really delicious.
4 serving
Within 60 minutes
음식산책foodwalk
Ingredients
  • a sweet potato stalk
    800g
  • Scallions
    30g
  • onion
    50g
  • Pepper syrup
    80g
  • white rice
    2TS
  • Broth
    1+1/3cup
  • Salt
    1/2cup
  • Water
    1cup
  • Water
    2cup
  • Anchovy
    10g
  • Sea tangle
    2piece
  • Red pepper powder
    3TS
  • Cheongyang red pepper powder
    1/2TS
  • salted anchovies
    4TS
  • crushed garlic
    1TS
  • Ginger
    1/2ts
  • Seasoning
    1+1/3cup
Cooking Steps
STEP 1/10
Put baking soda in the sweet potato stem and wash it clean and drain.
STEP 2/10
Peel the stem by bending the end of the stem to the right or left.
STEP 3/10
Add salt and water and marinate for about 20 minutes to gently bend the stem of the sweet potato.
STEP 4/10
Wash thoroughly and drain.
STEP 5/10
Cut the sweet potato stem about twice and prepare it.
STEP 6/10
Cut the small green onions into 2m pieces and add the broth ingredients to the boiling water to make the broth.
STEP 7/10
Put the broth in a blender and grind the cold rice, onions, and red pepper paste.
STEP 8/10
Make the seasoning with all the ingredients.
STEP 9/10
Put sweet potato stems and small green onions in a bowl with seasoning and sprinkle sesame salt at the end to complete the sweet potato stem kimchi.
STEP 10/10
Transfer the sweet potato stem kimchi to a bowl.
Instead of red pepper paste, grind red pepper and add sweet plum juice or sugar.
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