Fresh Soybean Leaf Jangajji with Doenjang (No Fermentation Needed)
Fresh Soybean Leaf Jangajji with Doenjang (No Fermentation Needed)
A recipe for Fresh Soybean Leaf Jangajji with Doenjang, made immediately without fermentation.
Enjoy a delicious Doenjang pickle made with wonderfully soft, fresh soybean leaves.
Main Ingredients- 500 fresh soybean leaves
Doenjang Seasoning- 1.5 Tbsp traditional Doenjang (Korean soybean paste)
- 2 Tbsp minced garlic
- 2 cups Anchovy-Kelp Broth
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 1.5 Tbsp traditional Doenjang (Korean soybean paste)
- 2 Tbsp minced garlic
- 2 cups Anchovy-Kelp Broth
- 2 Tbsp Oligodang (corn syrup or rice syrup)
Cooking Instructions
Step 1
Select the freshest and softest young soybean leaves, then wash them thoroughly. It’s crucial to drain the leaves completely on a colander. Excess water can dilute the flavor of the jangajji, so ensure they are as dry as possible.
Step 2
Place 1.5 tablespoons of traditional Doenjang into a bowl. If the Doenjang is clumpy, blending it will result in a smoother, more evenly distributed seasoning.
Step 3
Doenjang is quite salty, so we use 2 cups of broth made from simmering anchovies and kelp. In a blender, combine the Doenjang, 2 tablespoons of minced garlic, and 2 tablespoons of oligodang. Blend until smooth. This creates a flavorful seasoning sauce that is not overly salty.
Step 4
In a wide bowl or airtight container, layer the prepared fresh soybean leaves, stacking about 3 to 4 leaves at a time. Spread the Doenjang seasoning sauce evenly over each layer of leaves. As time passes, the leaves will naturally release some moisture, allowing the flavors to meld beautifully, creating a delicious jangajji.
Step 5
This is a convenient Doenjang jangajji made with fresh soybean leaves, without the need for fermentation. Its tender texture combined with the savory Doenjang seasoning makes it an excellent side dish for rice. Enjoy your meal!
