Fermented Soybean Leaf Muchim
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
These are not fresh soybean leaves but leaves that have been fermented in brine, so the first job is soaking out their strong funk and excess salt before any seasoning touches them.
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Rather than tossed loose, they are stacked a few at a time with the fish sauce and chili dressing brushed between the layers, then packed into a container and chilled.
Ingredients
Instructions
- 1
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
Rinse the boiled soybean leaves in cold water, place them on a sieve, and squeeze out the water thoroughly.
- 3
In a bowl, mix 30 ml soy sauce, 30 ml anchovy fish sauce, 30 g Korean chili powder, 15 g minced garlic, 30 ml grain syrup, and 15 ml sesame oil.
- 4
Spread the soybean leaves in stacks of 3 or 4 on a wide plate and spread the seasoning sauce evenly over each stack.
- 5
Stack the seasoned leaves neatly in an airtight container, sprinkle evenly with 5 g sesame seeds, and refrigerate immediately.
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Turn these ingredients into two more meals
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