Kim Dae-seok's Sweet Potato Kimchi

Name: Kim Dae-seok's Sweet Potato Kimchi
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 3 medium sweet potatoes (550g); 3 dried jujubes; 5 green onions; 2 tablespoons gochugaru; 1 tablespoon minced garlic; 1/3 tablespoon minced ginger; 2 tablespoons anchovy fish sauce; 1 tablespoon plum syrup; 1/3 tablespoon salt; a pinch of whole sesame seeds

An unusual delicacy featuring sweet and crunchy sweet potatoes with the subtle sweetness of dried jujubes and spicy kimchi seasoning mixed together.

15 min Difficulty Very easy side dish

Main ingredients

sweet potatodried jujubegreen onion

Ingredients needed 3 servings

3 medium sweet potatoes (550g)

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sweet potato dried jujube green onion

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3 dried jujubes

5 green onions

2 tablespoons gochugaru

1 tablespoon minced garlic

1/3 tablespoon minced ginger

2 tablespoons anchovy fish sauce

1 tablespoon plum syrup

1/3 tablespoon salt

a pinch of whole sesame seeds

Recipe

Wash 3 medium sweet potatoes thoroughly, trim both ends slightly, and cut into bite-sized pieces without peeling.
Clean 3 dried jujubes, remove the pits, and slice thinly. Cut 5 green onions into 3cm lengths.
Place the sliced sweet potatoes in a bowl and add 1 tablespoon of gochugaru first. Mix well to evenly coat the potatoes and give them a reddish hue—this is the first layer of seasoning.
Add 1 tablespoon minced garlic, 1/3 tablespoon minced ginger, 2 tablespoons anchovy fish sauce, 1 tablespoon plum syrup, and 1/3 tablespoon salt to the seasoned sweet potatoes.
Add the prepared jujube slices and green onions, then sprinkle an additional 1 tablespoon of gochugaru.
For a richer flavor, lightly crush a small amount of whole sesame seeds and sprinkle them over the mixture.
Gently mix all ingredients with your fingertips, being careful not to mash them. Stir until the seasoning is evenly distributed—your kimchi is now ready.

Cut sweet potatoes into bite-sized pieces with skin on; slice dried jujubes and chop green onions into coarse pieces.
Mix 1 tablespoon gochugaru into the sliced sweet potatoes to set the color.
Add the anchovy fish sauce, garlic, ginger, and other seasonings along with the jujubes and green onions. Gently toss to combine.

Cooking tips

Since the sweet potatoes are used with their skins on, make sure to wash them thoroughly and use firm ones for better texture.
Adding gochugaru first and mixing it into the sweet potatoes helps lock in moisture on the surface, resulting in a much more vibrant and appetizing color.
The subtle sweetness of dried jujubes pairs perfectly with the crispness of the sweet potatoes—don’t skip this ingredient.
To prevent the sweet potatoes from breaking apart, avoid pressing too hard. Gently stir to keep the kimchi clean and intact.

Recommended for

Those looking to try something new and creative with sweet potatoes beyond the usual cooking methods.
People who want a super quick, no-fermentation side dish that can be made in just 10 minutes.
Anyone seeking a crunchy, savory-sweet side dish with the delicate sweetness of dried jujubes and umami-rich anchovy fish sauce.

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