Soybean Leaf Water Kimchi
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Raw soybean leaves go straight into the brine, neither salted nor blanched, and their green, beany aroma comes through intact.
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Pear, garlic and ginger are blended and strained through cloth so that only the juice is used. Without that step, pulp ends up floating in the liquid and stuck between the leaves.
Ingredients
Instructions
- 1
Wash the soybean leaves thoroughly, drain, and bundle them neatly in groups of 10.
- 2
Boil glutinous rice flour in 200ml of water over low heat to make a paste, then let it cool completely.
- 3
Blend the pear, garlic, and ginger with a little water, then squeeze through a cheesecloth to extract the clear juice.
- 4
Combine the remaining water, cooled rice paste, salt, extracted juice, and sliced red chili pepper to prepare the kimchi broth.
- 5
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.
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