Korean Soybean Leaf Doenjang Muchim
Kongip-doenjang-muchim dresses boiled soybean leaves in doenjang and perilla oil - a rustic Korean banchan more commonly found on countryside tables in Jeolla and Gyeongsang provinces than in urban kitchens. Soybean leaves are larger and thicker than perilla leaves, with a chewy, almost fabric-like texture after cooking. Fresh leaves are a seasonal ingredient available only in summer, typically sourced at rural markets or directly from farms rather than supermarkets. Boiling for five to six minutes softens the tough fibers while preserving the earthy, beany aroma unique to the leaf. Since doenjang is the primary seasoning and can easily over-salt the dish, diluting it with a tablespoon of water brings the intensity to the right level. Perilla oil is chosen over sesame oil because its grassy, nutty profile harmonizes with the leaf's herbaceous character. Gentle hand-mixing is essential - aggressive tossing tears the softened leaves.
Adjust Servings
Instructions
- 1
Wash soybean leaves and boil for 5 to 6 minutes.
- 2
Rinse in cold water, squeeze dry, and cut into bite-sized pieces.
- 3
Mix doenjang, garlic, green onion, perilla oil, chili flakes, sesame, and water.
- 4
Add dressing to the leaves and toss evenly.
- 5
Let sit for about 10 minutes before serving.
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Goes Well With
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More Recipes
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