Crispy Soybean Leaf Water Kimchi: Enjoy a Summer Delicacy at Home!
Gyeongsang Province Specialty: Summer Water Kimchi Made with Fresh Soybean Leaves from Your Garden
Introducing ‘Kongip Mul Kimchi,’ a special summer delicacy from the Gyeongsang Province, made with tender soybean leaves freshly harvested from your garden. Its clear, refreshing broth and crisp soybean leaves will stimulate your appetite. Enjoy this unique summer flavor easily at home!
Main Ingredients- 2 bundles of young soybean leaves (washed clean)
- 2 red chili peppers (thinly sliced diagonally)
- 2 green chili peppers (thinly sliced diagonally)
- 1 purple onion (thinly julienned)
- Garlic (sliced thinly)
Broth and Seasoning Ingredients- 1 Tbsp Doenjang (Korean soybean paste)
- 6 Tbsp flour
- 5 cups water
- 1 Tbsp Doenjang (Korean soybean paste)
- 6 Tbsp flour
- 5 cups water
Cooking Instructions
Step 1
Prepare the fresh, young soybean leaves and wash them thoroughly under running water. It’s important to wash them carefully to remove any dirt or debris.
Step 2
In a pot, combine 5 cups of water and 6 tablespoons of flour. Whisk well to ensure there are no lumps.
Step 3
Cook over medium heat, stirring constantly, to make a flour paste (bul). Cook until it reaches a moderately thick consistency, then turn off the heat and let it cool completely. (Caution: Stirring too long while boiling can cause it to clump, so be mindful.)
Step 4
Once the flour paste has cooled completely, stir in 1 tablespoon of doenjang until well combined. For a smoother broth, you can strain the mixture through a sieve to remove any clumps.
Step 5
To the doenjang-seasoned flour paste broth, add the thinly julienned purple onion, sliced garlic, and diagonally sliced red and green chili peppers. Stir well to ensure the seasonings are evenly distributed.
Step 6
Diluting the doenjang in the broth will add umami without overpowering the fresh flavor of the soybean leaves. Taste and adjust the seasoning with salt or additional doenjang if needed.
Step 7
Add the thinly sliced vegetables to the prepared seasoning broth and mix well. Let it sit for a moment to allow the vegetables to meld with the broth.
Step 8
Arrange the clean soybean leaves, from which the water has been drained, neatly on a colander. It’s important to drain them thoroughly to prevent the broth from becoming cloudy.
Step 9
Pour the prepared vegetable seasoning broth attractively over the drained soybean leaves. You can also layer them, placing a layer of soybean leaves, then a layer of julienned onions and chilies.
Step 10
It’s best to refrigerate the kongip mul kimchi after making it and let it chill and mature for a while. It tastes even more refreshing and has a deeper flavor when served cold. It’s excellent right after it’s slightly fermented, serving as a wonderful side dish or a topping for noodles – a true summer delicacy.
