Gyeongsang-Style Seasoned Pickled Soybean Leaves (4 Servings)

Check the package, storage conditions and use-by date for 200 g commercially fermented leaves. Rinse several times; if very salty, soak longer in fresh cold water, changing the water. Drain in a colander.

Boil the leaves fully submerged in plenty of water for about 20–30 minutes. Check the stems and thick veins are tender; continue boiling if still tough.

Rinse the cooked leaves repeatedly in clean water, gently press out excess water and spread them out for easy layering.

Mix 10 g rice flour with 100 mL cold water, then stir over low heat until the flour cooks and a thin paste forms. Let it cool.

Finely chop 25 g scallion and 30 g onion. Mix them into the cooled paste with 14 g chili flakes, 18 mL fish sauce, 8 g garlic, 10 mL plum syrup and 4 g sesame seeds. Do not add more fish sauce before checking the saltiness.

Stack two or three leaves in a clean container, spread a thin layer of seasoning and repeat until evenly coated. Use clean utensils.

Cover and refrigerate immediately, using clean tongs to serve small portions. This is a seasoned refrigerated side dish, not a validated long-term fermentation method.