Korean Soybean Leaf Kimchi
Kongip kimchi is a Korean preserved kimchi made by layering individual soybean leaves with a seasoning of gochugaru, dark soy sauce, anchovy fish sauce, and plum syrup between each leaf. The soybean leaf's earthy, vegetal fragrance transforms into something deeper when it meets the concentrated umami of soy and fish sauce, while onion and ginger suppress any raw edge and reinforce the aroma. Plum syrup tames the sharp saltiness with a gentle fruit acidity, keeping each leaf well-balanced when pulled from the jar. Draped over rice as a wrap or tossed lightly with sesame oil to soften the salt, this kimchi is a traditional pantry staple built for long storage.
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Instructions
- 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.
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