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Categories:Viewed: 2 - Published at: 2 years ago
Ingredients
- 50 Egoma Leaves
- 100 ml Soy sauce
- 2 tbsp Sake
- 40 ml Water
- 1 tbsp Sugar
- 1 tbsp Umeboshi essence (optional)
- 1 tbsp Korean red chili pepper powder (Gochugaru)
- 1 1/2 tbsp Sesame oil
- 2 tbsp Grated garlic
- 1 tsp Grated ginger
- 1 tbsp White sesame seeds (whole or grounded)
- 5 tbsp Finely chopped Japanese leek
Method
- Wash the egoma leaves and pat dry off one by one.
- Add soy sauce, sake, and water to a pot.
- As soon as it begins to boil, transfer it to a bowl.
- Add the remaining ingredients and mix.
- This completes the yangnyeom!
- Layer 4-5 egoma leaves and hold the stem as you dip them into the yangnseom.
- After they have been coated, place in a container.
- As seen in the photo, after placing one bunch of leaves in the container, place the next bunch in the opposite direction.
- After placing each bunch of leaves in the container, spread a little bit of the yangneom and chopped leek, etc.
- Repeat for each bunch.
- The kennip will still have volume right after placing into the container.
- After 1 hour it will have less volume and the flavor will have blended in thoroughly!
