Fermented Soybean Leaf Muchim

Quick answer

Total time: 30 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

A traditional stored side dish made by washing salt-fermented yellow soybean leaves to reduce saltiness and tossing them in a savory sauce made with anchovy fish sauce and chili powder.

Ingredients (4 servings)

Ingredient	Amount	Unit
Fermented soybean leaves	80	ea
Soy sauce	30	ml
Anchovy fish sauce	30	ml
Red pepper powder	30	g
Minced garlic	15	g
Grain syrup	30	ml
Sesame oil	15	ml
Sesame seeds	5	g

Instructions

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

5 steps

1

Season

Soak the fermented soybean leaves in cold water to remove the strong fermented odor and excess salt, then boil them in water for 5 minutes.
2

Heat

Rinse the boiled soybean leaves in cold water, place them on a sieve, and squeeze out the water thoroughly.
3

Season

In a bowl, mix soy sauce, anchovy fish sauce, red pepper powder, minced garlic, grain syrup, and sesame oil to make the seasoning sauce.
4

Finish

Spread the soybean leaves in stacks of 3 or 4 on a wide plate and spread the seasoning sauce evenly over each stack.
5

Season

Stack the seasoned leaves in an airtight container, sprinkle with toasted sesame seeds, and keep at room temperature for one day before refrigerating.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Distinct yellow appearance
Finish cue: Stack the seasoned leaves in an airtight container, sprinkle with toasted sesame seeds, and keep at room temperature for one day before refrigerating.
Storage and reheating: Letting the leaves ferment in the refrigerator for at least 3 days allows the spicy and fish sauce flavors to blend beautifully.