Korean Soybean Leaf Doenjang Muchim

Trim any tough stem ends from 260 g soybean leaves, then rinse the leaves several times under running water.

Open the thick leaves as you wash so soil or grit does not stay trapped between folded layers.

Bring a large pot of water to a strong boil and add a small pinch of salt.

Add the soybean leaves and boil over medium-high heat for 5 to 6 minutes, until the leaves darken and the stems bend easily.

Lift one leaf and check the fibers.

If it still feels stiff or leathery, boil 1 to 2 minutes longer, but stop once it folds softly so the earthy leaf aroma does not wash out.

Rinse the boiled leaves immediately in cold water to stop residual cooking.

Squeeze out moisture firmly with both hands, then cut into 3 to 4 cm pieces so the dressing can cling to the cut surfaces.

In a bowl, loosen 1.5 tbsp doenjang with 1 tbsp water first.

Mix in minced garlic, green onion, perilla oil, red pepper flakes, and ground sesame until the paste is even and no salty clumps remain.

Add the dressing to the leaves in portions and mix lightly with your fingertips, folding instead of crushing so the softened leaves do not tear. Rest for 10 minutes, taste for seasoning, then plate and serve.