Sweet potatoes originated in Korea during the Joseon era. Koreans love to eat sweet potatoes simply boiled with rice or baked with Napa cabbage kimchi on top. Ellis Jung's Sweet Potato Kimchi is a modern Korean take on the traditional side dish and is not very common, but incredibly delicious! Ellis is a chef that focuses on Korean cuisine and culture.
Click in to read our full interview with her here.
Korean Sweet Potato Kimchi 韩式红薯泡菜
GLUTEN-FREE | NUT-FREE
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2 pcs sweet potatoes (550 – 600g) 红薯
1 bunch (handful) of green onions 葱
1-2 tbsp red chili powder 红胡椒粉
3 tbsp fish sauce 鱼露
1 tbsp minced garlic 蒜头
1 tbsp sesame seeds 黑芝麻
1 tbsp of sugar (or plum extract 2tbsp) 糖
1 tbsp of salt 盐
Wash and peel the potatoes, and cut the potatoes into medium-sized pieces.
Cover the potatoes with water.
Add salt to the water, dissolve and leave the potatoes in this water for 15 minutes.
Cut the green onions into 4 cm pieces.
Remove the potatoes from the water without rinsing and season right away.
Add red chili powder to potatoes and mix, then add garlic, sugar, fish sauce, green onions and mix everything together.
Add in the sesame seeds and mix again.
Place in a storage container and store in the refrigerator.
Tips & Recommendations
This is kimchi not for long storage and belongs to the type of fast kimchi (salad). It makes no sense to do it in large volumes since it is not stored for more than a week. You can eat it right away after cooking, but it is better to let it brew for an hour or two. Refrigerate right away after cooking.