Kim Dae-seok's Sweet Potato Stem Pickle

• peeled sweet potato stem 800g
• green chili pepper 3 pieces
• red chili pepper 2 pieces
• kombu 10g
• ginger 1 piece
• water 2 cups (400ml)
• brewed soy sauce 1.5 cups (300ml)
• yellow sugar 1 cup
• plum syrup half cup (100ml)
• vinegar half cup
• soju half cup
• doenjang 1 full tablespoon

Recipe 🍳

Cooking tips 💡

• Microwaving the ginger removes some moisture and softens its aroma in the pickle.
• Pouring the hot brine directly onto the raw sweet potato stems helps preserve their crisp texture.
• Dissolve the doenjang in soju before adding it so it blends evenly into the brine.
• Remove the kombu after about one week if its mucilage makes the brine too thick.

Recommended for 🙋

• ⭐Those who want to enjoy the crisp texture of sweet potato stems in pickle form.
• ⭐People seeking a savory, low-salt pickling sauce with deep umami flavor.
• ⭐Those looking to create a unique side dish using summer sweet potato stems.