Kim Dae-seok's Soybean Leaf Water Kimchi
A refreshing water kimchi made by brining soybean leaves in salt and fermenting them in a broth of potato and kelp, seasoned with onion, garlic, ginger, chili seeds, and pear drink.
Ingredients needed 10 servings
Recipe
Cooking tips
- Do not blanch the soybean leaves; salting them reduces toughness while preserving their aroma.
- After rinsing the pickled soybean leaves, wringing them hard can cause a raw grassy smell, so gently press to remove only excess water.
- If you don't have chili seeds, you can substitute 2 cheongyang chili peppers for spiciness.
- For the flour paste, mix 7 parts water with 1 part flour, stir over low heat for 2 minutes until thickened, then cool completely before using.
Recommended for
- Those who want to enjoy seasonal soybean leaves as a refreshing water kimchi.
- Those who want to make a savory kimchi broth with potato and kelp.
- Those looking for a summer side dish to store and age.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Soybean Leaf Water Kimchi
- Kim Dae-seok's Perilla Leaf Water Kimchi
- Ttukdak Hyung's Soybean Leaf Kimchi
- Ttukdak Hyung's Jeollado-style Yeolmu Mul-kimchi
- Kim Dae-seok's Wrinkled Napa Cabbage and Mustard Greens Water Kimchi
- This Man's Cook Refreshing Water Kimchi
- Yoon Yi-ryeon's Shredded Radish Yeolmu Water Kimchi
- Kim Jin-soon's Napa Cabbage Water Kimchi
- This Man's Cook Albaegi Baechu Mul Kimchi
- Lee Won-il's Ssamchu Carbonated Mul-kimchi
