Main ingredients 🥩
Preserved soybean leavesVinegarGreen onionOnionChile pepperCarrotMackerel fish sauceLight soy sauceRed pepper powderGarlic
Ttukdak Hyung's Soybean Leaf Kimchi
A savory, spicy-sweet kimchi made by boiling preserved soybean leaves with green onions, onions, chili peppers, and other vegetables, seasoned with a rich, deep-flavored sauce that makes it the perfect side dish to go with rice.
🙋 Recommended for
- ⭐ Those who want to enrich their meal with a special kimchi
- ⭐ People looking for a spicy yet savory side dish that goes perfectly with rice
- ⭐ Those interested in trying a unique texture and rich flavor in soybean leaf kimchi
Ingredients needed 🛒4 servings
- Preserved soybean leaves
- Vinegar
- Soju
- Green onion : 50g
- Onion : 90g
- Chile pepper : 20g
- Carrot : 20g
- Water : 100ml
- Mackerel fish sauce : 40ml
- Light soy sauce : 40ml
- Red pepper powder : 6 tablespoons
- Minced garlic : 2 tablespoons
- Plum syrup : 2 tablespoons
- Corn syrup : 2 tablespoons
- Sesame seeds : 2 tablespoons
- Minced ginger : 0.5 tablespoon
Recipe 🍳
- Rinse the preserved soybean leaves under water until the water runs clear, then boil them for 20 minutes with vinegar and soju.
- Place green onion 50g, onion 90g, chile pepper 20g, carrot 20g, water 100ml, mackerel fish sauce 40ml, light soy sauce 40ml, red pepper powder 6 tablespoons, minced garlic 2 tablespoons, plum syrup 2 tablespoons, corn syrup 2 tablespoons, sesame seeds 2 tablespoons, and minced ginger 0.5 tablespoon into a blender and blend until the onion and carrot pieces are slightly visible, creating the seasoning paste.
- Remove excess moisture from the boiled soybean leaves, evenly coat them with the seasoning paste, and let them ferment in the refrigerator for one day.
- Wash the preserved soybean leaves thoroughly and boil them with vinegar and soju.
- Blend green onion, onion, chili pepper, and other vegetables along with the seasoning ingredients to make the sauce.
- Mix the boiled soybean leaves evenly with the sauce and let them rest for about a day to mature before serving.
Cooking tips 💡
- When making soybean leaf kimchi, first sauté the kimchi well to reduce its sourness, then adjust the balance of flavor by gradually adding sugar if needed.
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