Photo: Korea Ministry of Food and Drug Safety

Sweet Potato Kimchi

Name: Sweet Potato Kimchi
Cuisine: South Korea
Ingredients: 35 g Sweet potato; 3 g Water dropwort (minari); 1 g Red chili pepper; 0.8 g Gochugaru (Korean chili flakes); 0.5 g Oligosaccharide syrup; 1 g Garlic; 0.5 g Salted fermented seafood (jeotgal); 0.5 g Sesame seeds

고구마 김치

Side dish

Side dishesCourse

96kcal · per serving

3/5Spice

🌱 VeganGluten-free

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Recipe

Sweet Potato Kimchi

🌶 Spicy 3/5VeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Sweet potato고구마
35 g
Water dropwort (minari)미나리
3 g
Red chili pepper홍고추
1 g
Gochugaru (Korean chili flakes)고춧가루
↔ No Gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
0.8 g
Oligosaccharide syrup올리고당
0.5 g
Garlic마늘
1 g
Salted fermented seafood (jeotgal)젓갈
0.5 g
Sesame seeds참깨
0.5 g

Nutrition per serving

96kcal

22.44gCarbs

0.91gProtein

0.27gFat

1.44mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the sweet potato into bite-size pieces.
Salt the sweet potato in the jeotgal.
Cut the water dropwort and red chili pepper into bite-size pieces.
Mix all the seasoning ingredients.
Toss the salted sweet potato with the cut water dropwort, red chili pepper, and seasoning.
Sprinkle with sesame seeds to finish.

💡 TipUsing the jeotgal to cure the sweet potato rather than putting it in the seasoning reduces the amount needed.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.