Lightly sweet, garlicky, and salty, with a bit of mint and a touch of spicy heat. Kkaenip Jangajji makes a perfect side dish to accompany Korean grill or Ssam style meals.
(Note: Korean references to kkaennip, (깻잎) and tŭlkkae (들깨) are usually translated as sesame leaves.)
- 4 bunches sesame leaves
- 1/4 cup soy sauce
- 1/2 teaspoon sugar
- 2 cloves fresh garlic, peeled
- 1 teaspoon fine ground red chile pepper
- 1 medium Asian pear or Semi Sweet apple, sliced
- white sesame seeds
- fine ground chili pepper
- Rinse the sesame leaves well in cold water, then drain.
- Crush or chop the garlic.
- Place one perilla leaf in a bowl and drizzle with a small amount of the soy sauce. Repeat with each leaf.
- Let stand about 45 minutes to one hour.
- Remove the leaves from the bowl, pressing or squeezing gently so that the sauce remains in the bowl.
- Place the leaves in a lidded bowl or jar.
- Transfer the soy sauce to a small pot, add the sugar, garlic, and chili pepper (and optional sliced Asian pear or apple) and heat over medium heat until the liquid just begins to boil.
- Reduce heat, add sesame leaves and simmer for three to five minutes, turning often.
- Remove from heat.
- Use a small strainer and remove leaves from the liquid. Set strainer over the pot so that liquid drains back into the pot, and let cool.
- Final Mix
- Gently separate the leaves into small bunches (5 to 10 leaves).
- Layer the small bunches in a seal able container, lightly sprinkling sesame seed and chili pepper over each layer. Each layer should face a different direction.
- Pour the liquid over the leaves and seal the container.
- Let stand at room temperature for six hours, then refrigerate.
Serve in small bunches as a side dish with Korean meals.