“콩잎장아찌”(Fermented Soybean Leaves) from Southern Korea

“콩잎장아찌”(Fermented Soybean Leaves) from Southern Korea

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Korean cuisine uses a remarkably wide variety of ingredients — especially many kinds of wild greens and young tree shoots, which are eaten in diverse ways.

One such example is “Kongnip Jangajji” (also called Kongnipji, and locally referred to as Kongnippari, literally meaning “soybean leaves”).
This dish is made by fermenting autumn-tinted soybean leaves in a brine of anchovy sauce or soybean paste (doenjang).

Rather than being valued primarily for its flavor, it was traditionally prepared as a preserved food to help families endure the long winter months when fresh ingredients were scarce.

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