Soybean Leaf Water Kimchi

Quick answer

A refreshing summer water kimchi made by fermenting green soybean leaves in a clear, cool broth seasoned with garlic, ginger, and red chili peppers.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Prep

Wash the soybean leaves thoroughly, drain, and bundle them neatly in groups of 10.
2

Control

Boil glutinous rice flour in 200ml of water over low heat to make a paste, then let it cool completely.
3

Step

Blend the pear, garlic, and ginger with a little water, then squeeze through a cheesecloth to extract the clear juice.
4

Season

Combine the remaining water, cooled rice paste, salt, extracted juice, and sliced red chili pepper to prepare the kimchi broth.
5

Step

Place the soybean leaves in a container, pour the broth to submerge them, let sit at room temperature for 1 day, then transfer to the refrigerator.

The cues that matter most while cooking.

Key technique: Clear and refreshing fermented broth
Finish cue: Place the soybean leaves in a container, pour the broth to submerge them, let sit at room temperature for 1 day, then transfer to the refrigerator.
Storage and reheating: Boil glutinous rice flour in 200ml of water over low heat to make a paste, then let it cool completely.