Kim Dae-seok's Sweet Potato Shoot Kimchi

• sweet potato shoots 1kg (about 800g after peeling)
• chives a handful
• onion 1 piece
• dried chili peppers 10 pieces (40g)
• shrimp paste 1 tablespoon
• squid sauce 5 tablespoons
• cold rice 2 tablespoons
• water half cup (100ml)
• apple half
• ginger 1 piece
• whole garlic a handful (10 cloves)
• red pepper powder half cup (5 tablespoons)
• salt half tablespoon
• plum syrup 1 ladle (including pulp and juice)
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Never add salt when blanching sweet potato shoots—doing so causes osmotic pressure that turns the crisp texture mushy and unpleasant.
• Skip the trouble of making flour paste; simply use 2 tablespoons of cold rice blended with the other ingredients to achieve a rich, slightly thick, savory consistency similar to a roux.
• Sweet potato shoots release a lot of moisture after mixing. To prevent the kimchi from becoming too mild over time, season the paste slightly saltier than usual just before mixing.

Recommended for 🙋

• ⭐Those seeking a refreshing, crisp kimchi to cleanse the palate during hot summer days.
• ⭐Home cooks who want to make summer kimchi without the tedious process of preparing flour paste, using leftover rice instead for easy preparation.
• ⭐People who prefer a smooth, juicy texture without the chewy quality often found in sweet potato shoots.