Side dishesMedium
Soybean Leaf Doenjang Muchim
Kongip-doenjang-muchim is a rustic Korean side dish featuring tender soybean leaves seasoned with savory doenjang paste.
Prep 12minCook 8min4 servings
kongip doenjang muchimsoybean leaf side dishdoenjang namulkorean rustic banchantraditional greens recipekorean home food
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.
Tips
If leaves are tough, extend boiling by 1 to 2 minutes.
Swap perilla oil for sesame oil if you want a lighter aroma.
Nutrition (per serving)
Calories
51
kcal
Protein
3
g
Carbs
4
g
Fat
3
g
Adjust Servings
2servings
→
servings
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