Jeju islanders consume soybean leaves as a wrapping for slices of raw fish and pork, eating mainly the young, raw, but fully extended leaf. These leaves are known to contain several kinds of functioning compounds, such as amino acids, isoflavones, flavonoids and pterocarpans. Farmers grow soybean leaves, but different soybean varieties and their characteristics for soybean leaf production have not been studied. Therefore, this study compared agronomic characteristics and iso flavones among varieties grown in a green house and in an open field. The results were as follows: There were differences in agronomic characteristics among the varieties and between places grown; generally, indoor growing produced bigger and more abundant leaves of higher quality. There were also differences in isoflavone contents in soybean leaves. Soybean leaves harvested earlier contained higher amounts in total concentration. Plants grown outside showed slightly higher but, different concentrations of the compunds studied. These results indicate that it is possible to control the isoflavone levels with varieties used, and harvest time and place.