Soy Sauce Marinated Egoma Leaves (Kennip)

• 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

1. Wash the egoma leaves and pat dry off one by one.
2. Add soy sauce, sake, and water to a pot.
3. As soon as it begins to boil, transfer it to a bowl.
4. Add the remaining ingredients and mix.
5. This completes the yangnyeom!
6. Layer 4-5 egoma leaves and hold the stem as you dip them into the yangnseom.
7. After they have been coated, place in a container.
8. As seen in the photo, after placing one bunch of leaves in the container, place the next bunch in the opposite direction.
9. After placing each bunch of leaves in the container, spread a little bit of the yangneom and chopped leek, etc.
10. Repeat for each bunch.
11. The kennip will still have volume right after placing into the container.
12. After 1 hour it will have less volume and the flavor will have blended in thoroughly!

egoma, soy sauce, sake, water, sugar, red chili pepper, sesame oil, garlic, ginger, white sesame seeds

Taken from cookpad.com/us/recipes/147308-soy-sauce-marinated-egoma-leaves-kennip (may not work)