Side dish made of chili pepper leaves that are blanched and seasoned. Koreans use many parts of plants that are usually are not eaten in western cuisine. This dish uses young chili plant stems and leaves to create a simple and tasty side dish.
5 ounces gochunnip (chili leaves)
2 teaspoons doenjang (Korean bean paste)
1 teaspoon minced garlic
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame seeds
1/8 teaspoon salt
1 teaspoon toasted sesame seeds
1 each green [spring] onions, chopped
Bring a pot of water to a rolling boil.
Drop chili leaves and stems into the boiling water and boil for three minutes.
Remove the leaves and stems from the pot and rinse immediately in very cold water.
Gently squeeze excess water from the leaves/stems.
Place all seasoning ingredients into a mixing bowl and mix well.
Add pepper leaves/stems and mix gently.
Garnish and serve.