Korean Soy-Marinated Soybean Leaves
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Larger and thicker than perilla leaves, soybean leaves take longer to absorb the brine but reward you with a hearty chew, and a single leaf wraps a whole spoonful of rice.
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Give them at least two days in the fridge, until the soy color reaches the middle of each leaf; this is not a same-day banchan. Garlic, cheongyang chili, and onion steep in the brine alongside the leaves, giving the soy flavor a sharp, peppery lift. The usual way to eat it is draped over hot rice.
Ingredients
Instructions
- 1
Rinse 120 g soybean leaves one by one under running water, rubbing both sides to remove soil.
Check around the thicker stem ends as well, then drain in a colander or rack for about 10 minutes.
- 2
Put 200 ml soy sauce, 200 ml water, 3 tablespoons vinegar, and 2 tablespoons sugar in a pot.
Heat over medium heat, stirring until it comes to a boil and the sugar fully dissolves, then turn off the heat.
- 3
Let the boiled brine cool completely at room temperature.
If you can still feel heat when you place your hand near it, wait longer, because warm brine can soften the thick leaves too much.
- 4
Slice 5 garlic cloves thinly, cut 2 cheongyang chilies on the diagonal, and slice 60 g onion thinly.
Add them to the cooled brine and stir so the aromatics are evenly distributed.
- 5
Place the soybean leaves in a clean container, stacking about 5 leaves at a time in the same direction.
Pour in the cooled brine until every leaf is submerged, then close the lid tightly.
- 6
Refrigerate for at least 2 days, flipping the layers once a day so the brine seasons them evenly.
It is ready when the soy color reaches the center of the leaves; serve over hot rice.
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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