Moist Steamed Sweet Potatoes with Dried Kelp
A seasonal snack steamed over kelp-infused water to enhance its savoriness and natural sweetness.
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 →
Tender steamed sweet potatoes make a wonderful fall snack. Boiling dried kelp in the steamer pot creates steam that brings out the sweet potatoes' natural sugars. Steam over medium heat for 20 minutes and let them rest off the heat for 10 minutes to make them tender and moist all the way through.
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Sweet potato
- Water10 cups
- Dried kelp (dasima)2 pieces (10 cm square)
- Line a box with newspaper or paper, arrange the sweet potatoes so they do not overlap, and place another sheet of paper over them before adding more. Punch holes in the box for ventilation, and store it in a cool, well-ventilated place away from light (12–15°C) for 1–2 weeks to let the sweetness develop. Any remaining moisture can cause them to spoil quickly, so it is best to store them unwashed.
- Dirt or debris may remain on the surface, so soak them in water, scrub them clean with your hands, and trim off the rough ends.
Steps
Boil the water
Pour water into the steamer pot, add the dried kelp (dasima), and bring it to a rolling boil.
This is a tip from Dr. Kim So-hyung.
The salt and glycine, an amino acid responsible for savoriness in kelp, are said to help maximize the sweet potato's natural sweetness.
Do not discard the boiled broth afterward; use it in soup or broth dishes.
Steaming method and time
Place the sweet potatoes in the steamer basket, steam over medium heat for about 20 minutes, then turn off the heat and let them rest for about 10 minutes.
Resting them allows the seasoning to penetrate all the way through and ensures they cook through softly.
Open the lid to check on them.
If a chopstick or fork slides smoothly all the way into the center, they are thoroughly cooked.
Finish
The sweet potatoes are deliciously steamed.
They are tender and well-cooked all the way through.
The edges are moist like a soft sweet potato, while the center is flaky like a chestnut sweet potato.
Perhaps because they were well-cured, they taste wonderfully sweet and nutty.
Since sweet potatoes are in peak season, next time I will share a snack recipe made with sweet potatoes.
Ppunwife's tips
- The salt and glycine, an amino acid that provides savory umami in dried kelp, are said to help maximize the natural sweetness of sweet potatoes.
- Resting off the heat allows the sweet potato to cook tenderly all the way through while absorbing the gentle seasoning.
- If a chopstick or fork slides smoothly into the center without resistance, they are done.
FAQ
Why do you add dried kelp to the water when steaming sweet potatoes?
The salt and the amino acid glycine in dried kelp help maximize the natural sweetness of the sweet potatoes.
How do you store and cure sweet potatoes that lack sweetness?
Keep them unwashed, line a box with newspaper, and arrange them without overlapping. Punch ventilation holes in the box and store it in a cool place (12–15°C) for 1–2 weeks, and the sweetness will develop.
Is there a reason to let sweet potatoes rest after steaming?
Leaving them covered off the heat for about 10 minutes allows them to cook evenly and softly all the way to the center while letting the flavors settle.
How do you check if the sweet potatoes are cooked through?
Pierce them with a chopstick or fork; if it slides straight into the center without catching, they are completely cooked.
