Still on a korean phase of my cooking…
Marinated sesame leaves and garlic stems!
Marinated sesame leaves (깻잎장)
4 bunches of sesame leaves (ggaennip 깻잎)
1 + 3 tablespoon cup soy sauce
1 teaspoon sugar
2 teaspoons minced garlic
1 teaspoon Korean chili powder (go choo ga roo 고추가루)
1 teaspoon sesame seeds
Wash the sesame leaves under running water and gently pat dry. Dip each leaf lightly in soysauce (about 1 tbsp). In a small pan add soy sauce, garlic and sugar. Add chili powder and and seame leaves. Let it come to a boil then reduce to low. Add sesames leaves into the pot. Rotate the layers until all the leaves get some of the marinade. The leaves should now be wilted by still holds shape. Store in a glass or ceramic container. Pour remaining sauce on top and store in the refrigerator.
Garlic stem (마늘쫑)
1 package of garlic stems (ma nel jjong)
3/4 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon salt
toasted sesame seeds
Heat the pan and add oil. Saute the garlic stems for few minutes under tender. Add soy sauce, sugar and salt. Finish with sesame seeds.