Korean Soybean Leaf Kimchi
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Kongip kimchi is a Korean preserved kimchi made by coating individual soybean leaves, one by one, with a seasoning of gochugaru, dark soy sauce, anchovy fish sauce, and plum syrup, then stacking them in layers to ferment.
Read more
The soybean leaf's earthy, vegetal fragrance is its defining quality in the fresh state, but it transforms into something considerably deeper and more savory once it meets the concentrated umami of soy and fermented fish sauce and begins to mature over several days. Onion and ginger are worked into the seasoning to suppress any raw edge and reinforce the overall aroma. Plum syrup tames the inherent sharpness of the salt and fish sauce with a gentle fruit acidity that rounds the flavor, ensuring that each leaf pulled from the jar tastes balanced rather than overwhelming. The traditional way to eat it is draped over a bowl of warm rice and folded around a mouthful, the salty-spicy leaf acting as both wrap and condiment. When the kimchi is particularly salty after a long fermentation, a brief toss in sesame oil softens the intensity and adds a warm, nutty note. Made in late autumn while the leaves are still young and tender before the first frost, this kimchi keeps for weeks in the refrigerator and deepens in flavor throughout the season.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 500 g soybean leaves one by one under running water, rubbing both sides gently to remove grit.
Spread them on a draining rack for at least 30 minutes, until the surfaces feel dry enough that seasoning will cling instead of sliding off.
- 2Season
In a bowl, combine 60 g gochugaru, 120 ml soy sauce, 40 ml anchovy fish sauce, 30 g minced garlic, and 8 g minced ginger.
Stir until no dry chili clumps remain and the mixture looks loose, glossy, and evenly seasoned.
- 3Season
Slice 100 g onion very thinly, add it to the seasoning, then stir in 30 ml plum syrup.
Let the mixture sit for 10 minutes so the onion softens slightly and the syrup rounds the salty fish sauce edge.
- 4Season
Gather the drained leaves in stacks of 3 to 4 and spread a thin layer of seasoning on one side of each stack.
Avoid heavy patches, which can make the kimchi too salty, and reach the edges evenly.
- 5Control
Pack the seasoned soybean leaves neatly into an airtight container, pressing them down lightly as you layer.
Fold large leaves in half for easier serving, then spread any remaining seasoning thinly over the top to reduce exposed air.
- 6Season
Refrigerate until the soy seasoning penetrates the leaves.
Taste one leaf before serving and remove only the needed portion with a clean utensil.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fermentation turns pre-frost soybean leaves into the savory, grassy depth of Kongip-kimchi.
- Finish cue
- Stir until no dry chili clumps remain and the mixture looks loose, glossy, and evenly seasoned.
- Avoid this
- Avoid heavy patches, which can make the kimchi too salty, and reach the edges evenly.
- Storage and reheating
- Made in late autumn while the leaves are still young and tender before the first frost, this kimchi keeps for weeks in the refrigerator and deepens in flavor throughout the season.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Sources checked 2026-07-22
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Water Parsley Kimchi
anchovy fish sauce, minced ginger
Korean Green Onion Kimchi
anchovy fish sauce, minced ginger
Korean Stuffed Cucumber Kimchi
anchovy fish sauce, onion