Sweet Potato Stem Kimchi recipe - ingredients, nutrition and when to eat it
Sweet potato stem kimchi is a summer side dish made by blanching sweet potato stems and tossing them in a red pepper seasoning.
Sweet potato stem kimchi is a summer side dish made by blanching sweet potato stems and tossing them in a red pepper seasoning. Its crisp texture and spicy, refreshing flavor make it a light accompaniment to rice.
Vegetables · 35 minutes to cook
Nutrition (per 216.5g serving): 80.8 kcal · protein 3.7g · carbohydrate 16.1g · fat 0.8g · sodium 764mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the sweet potato stems for about two minutes, as blanching them too long reduces their crispness.
Tips: Drain them thoroughly so the seasoning doesn't become watery.
Tips: Rather than seasoning heavily at first, taste them after refrigerating and add a little more fish sauce if needed.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 0.5 Tbsp
- Garlic — 1 pc
- Ginger — 0.5 tsp
- Onion — 0.1 pc
- Green onion — 0.3 pc
- Sugar — 0.5 tsp
- Salt — 0.3 tsp