KimchiMedium

Soybean Leaf Kimchi

Soybean leaf kimchi is made by layering tender soybean leaves with spicy seasoning, creating a fragrant and deeply savory preserved side dish.

Prep 35minCook 5min4 servings

soybean leaf kimchikorean preserved leavesrice thief side dishlayered kimchitraditional korean banchan

Ingredients (4 servings)

1
Wash soybean leaves thoroughly and drain well.
2
Finely chop onion and mix with soy sauce, fish sauce, chili flakes, garlic, ginger, and plum syrup.
3
Spread a thin layer of seasoning on the bottom of a container.
4
Brush seasoning on each leaf and stack in layers.
5
Pour the remaining seasoning over the top.
6
Refrigerate for 2 days before serving.

Fold large leaves in half for easier serving.

If salty, toss with a little sesame oil before serving.

Calories

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

A 4-serving zucchini jangajji recipe with auto-scaling for precise brine balance.

4-serving asparagus jangajji with auto-scaling for precise brine ratios.

A 4-serving napa kimchi recipe with auto-scaling for easy batching.