Pickled Bean Leaves (콩잎장아찌(콩니파리) / Kongnipjangajji) : VISITKOREA

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    10/19/2023
    
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  - Korean_food
This is a special pickled vegetable dish made with bean leaves harvested in late fall. The leaves are fermented first in lightly salted water for about 10 days, then drained and pickled in soybean paste before being mixed with a sauce. It is a traditional store food in the Gyeongsang-do region, where it is called “kongnipari.” There are two varieties of this dish: one pickled in salted anchovies and found more commonly, and another in soybean paste that can be stored until next year’s summer. One can also make this dish with green leaves harvested during summer rather than using yellowed fall leaves. While the leaves themselves still retain the stringy texture of bean leaves, they also whet one’s appetite with the characteristically rich flavor of pickled vegetables.
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