Kim Dae-seok's Sweet Potato Stem Pickle
A pickle made by pouring a seasoned soy sauce mixture, enriched with doenjang, onto fresh sweet potato stems without blanching, resulting in a crisp and savory flavor.
Ingredients needed 5 servings
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.
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