Korean Soybean Leaf Kimchi

Name: Korean Soybean Leaf Kimchi
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: soybean leaves 500 g; Korean chili flakes 60 g; soy sauce 120 ml; anchovy fish sauce 40 ml; minced garlic 30 g; minced ginger 8 g; onion 100 g; plum syrup 30 ml

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Soybean leaves start out earthy and grassy, and as they sit in soy sauce and anchovy fish sauce the raw green smell fades into a salty, fermented savoriness.

Tender leaves picked before the first frost are laid over a spoonful of rice and eaten as a wrap, and a light toss with sesame oil softens any that taste too salty.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

Refrigerate until the soy seasoning penetrates the leaves.

Taste one leaf before serving and remove only the needed portion with a clean utensil.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

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

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