Note: Korean references to kkaennip, (깻잎) and tŭlkkae (들깨) are usually translated as sesame leaves.
- Total: 6 1/2 hours
- Active: 20 minutes
- 4 bunches Korean sesame leaves (Perilla, Shiso)
- 1/4 cup soy sauce
- 1/2 teaspoon sugar
- 2 cloves fresh garlic, peeled
- 1 teaspoon fine ground red chili pepper
- white sesame seeds
- fine ground chili pepper
- Preparation – Rinse the sesame leaves well in cold water, then drain. Crush or chop the garlic.
- Cooking – Put the soy sauce, sugar, garlic, and chili pepper in a small pot and heat over medium heat until 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 sealable 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.