Korean Sweet Potato Stem Kimchi Recipe 🌱 | A Unique Summer Side Dish

Sweet Potato Stem Kimchi recipe from Korea 🥬. A healthy, authentic Jeolla-style summer kimchi made with chili flakes, anchovy sauce, and sweet rice paste — born from resilience after floods.

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🌱 A Taste of Resilience: Sweet Potato Stem Kimchi Recipe

When the summer floods swept through my small garden in Korea, I thought I had lost everything. The peppers, eggplants, and cucumbers were drowning under the heavy rain.

👉 As shared in my Korean blog, many farmers across my country went through similar hardships.

가평 수해로 인한 피해 일상 및 주민피해 접수(국민재난안전포털)

 

But nature has its own way of surprising us—some of my crops fought hard, stood tall, and survived.

Among them was one of my dearest ingredients: sweet potato stems. 💚

In my hometown of Jeolla province, we often turn these tender stems into a refreshing summer kimchi, especially when the usual kimchi vegetables are out of season.

Today, I want to share this special recipe with you—not just food, but a story of resilience and comfort, straight from a Korean grandma’s kitchen.

“Freshly harvested eggplants and cucumbers — proof that nature always finds a way back.”

🥬 Preparing the Sweet Potato Stems

Peel the outer skin of the stems.
Blanch them gently in boiling water for about 3 minutes, then rinse in cold water and drain well.
✨ This keeps them crisp and chewy—just the way we love it in Korea.

“Hand-picking sweet potato stems straight from the farm — the start of a summer delicacy.”

“Freshly peeled sweet potato stems — the secret to that crunchy texture.”

🌶 Making the Seasoning Paste

In a small bowl, mix together:

• ½ cup sweet rice paste (chapssal-pul, for richness)
• 3 tbsp Korean chili flakes (gochugaru)
• 2–3 tbsp anchovy sauce (the secret to Jeolla-style depth)
• 1 tbsp minced garlic
• 2 tbsp plum extract (or 1 tbsp sugar)
• 1 sliced onion

“From rice paste to spicy seasoning mix — building the layers of flavor for authentic Korean kimchi.”

💡 Tip: The anchovy sauce may sound unusual, but it brings a deep umami flavor you won’t forget.

“Fermented anchovy sauce (Myeolchi-jeot) — the soul of deep Korean kimchi flavor.”

🤲 Mixing It All Together

Gently toss the stems with the seasoning.
Be careful not to press too hard—they’re delicate and can break.

“Hand-mixing sweet potato stems with chili paste — a tradition passed down through generations.”

💡 Why This Recipe Is Special

• ✅ Rare ingredient: Sweet potato stems (a hidden gem of Korean cuisine)
• ✅ Healthy & light: Perfect for hot summer meals
• ✅ Authentic Jeolla-style: Anchovy sauce & sweet rice paste create unique depth
• ✅ Story-driven: More than food, it’s a cultural tradition

“Sweet Potato Stem Kimchi — a refreshing summer side dish that tells a story of survival and tradition.”

💌 Coming Up Next

If you enjoyed this recipe, stay tuned—next time, I’ll be sharing my homemade Korean pumpkin porridge (hobakjuk), a warm and comforting dish perfect for autumn.
👉 Check out the pumpkin porridge recipe here

🍶 Steamed Korean Makgeolli Bread | Mugwort & Pumpkin Raisin Variations