Crisp Goguma Julgi Kimchi (Sweet Potato Stem Kimchi)
A summer kimchi made with salted, peeled sweet potato stems tossed in a blended seasoning paste to highlight their crisp, crunchy texture.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This specialty summer kimchi is made by salting in-season sweet potato stems in brine, peeling them, and mixing them with a blended red chili seasoning paste. Unlike stir-fried stems, they keep a distinct crunch with a refreshing appeal similar to young summer radish kimchi. Rather than eating it freshly made, let it ferment slightly until tangy.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Sweet potato stems1 kg
- Onion1/2 (large)
- Red chili pepper2
- Coarse sea salt10 tbsp
- Water20 cups
Seasoning
- Garlic10 cloves
- Red chili pepper2
- Ginger1/2 clove (about thumbnail size)
- Salted fermented shrimp (saeujeot)2 tbsp
- Fish sauce2 tbsp
- Cooked rice4 tbsp
- Water1 1/2 cups
- Gochugaru (Korean chili flakes)1/2 cup
- Sugar (or green plum syrup (maesil-cheong))1 tbsp
- Toasted sesame seeds3 tbsp
- This recipe is based on 1kg of sweet potato stems after trimming; once the leaves are removed and the stems are peeled, the weight is reduced by half.
- Soak the sweet potato stems in saltwater for about 1 hour before peeling them.
- It is also delicious if you prepare a few scallions to mix in.
Steps
I bought 2 bunches of sweet potato stems, and after cutting off the leaves and peeling them, the weight dropped drastically by half.
Please note that the recipe is based on 1kg after cleaning.
To make peeling easier, dissolve salt in water and brine the sweet potato stems.
Add only 8 tbsp out of the 10 tbsp coarse sea salt to 20 cups of water and dissolve it.
The remaining 2 tbsp will be used to salt them after peeling and slicing.
Remove the leaves, wash the sweet potato stems under running water, and soak them in the saltwater for about 1 hour.
They are stiff, so turn them over halfway through as they brine.
After 1 hour, the stiff stems will soften,
and when you peel them, the skin will pull away smoothly all the way to the end without snapping.
Even though it is much easier than peeling them raw, peeling 2 bunches still took over 1 hour.
Cut them into bite-sized lengths.
Although they were already brined for peeling, they have only softened slightly, so they do not need to be salted for long.
Add 2 tbsp of coarse sea salt and let them brine for about 30 minutes.
Thinly slice the onion and 2 red chili peppers on a bias.
Add the remaining 2 red chili peppers, garlic, and ginger into a blender
and blend finely along with the salted fermented shrimp, fish sauce, cooked rice, and water.
Add the gochugaru and sugar to the blended seasoning and mix well,
allowing the chili flakes to bloom and the flavors to meld together.
Rinse the properly salted stems once in water and drain the moisture thoroughly;
you must remove the water completely so excess liquid does not pool when the kimchi is mixed.
Add the salted sweet potato stems, sliced onion, and red chili peppers,
then add the seasoning paste and toasted sesame seeds and toss everything evenly to finish.
It is also delicious if you prepare a few scallions to toss in.
Ppunwife's tips
- To peel them easily, dissolve salt in water and brine the sweet potato stems before peeling.
- Drain the moisture thoroughly so excess liquid does not accumulate after the kimchi is made.
- It does not have much flavor when freshly made, so enjoy it after letting it ferment until slightly sour.
FAQ
Is there a trick to peeling tough sweet potato stems easily?
Dissolving 8 tbsp of coarse sea salt in 20 cups of water and brining the stems for about 1 hour softens their stiffness, allowing the skin to peel off smoothly without snapping.
How do I prevent too much liquid from forming after mixing?
Rinse the salted stems lightly in water and shake off all remaining moisture completely so that excess liquid does not pool in the kimchi.
Can I use cooked rice instead of glutinous rice paste in the seasoning?
Yes, instead of cooking glutinous rice paste, blend 4 tbsp of cooked rice finely in a blender along with the garlic, ginger, and fish sauces to serve as the paste base.
Is the finished kimchi good to eat right away?
Right after mixing, the flavors have not deepened, so it is recommended to let it ferment at room temperature until a gentle tang develops before eating.
