Guide to Make Soy Sauce Marinated Egoma Leaves (Kennip)

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, soy sauce marinated egoma leaves (kennip). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Soy Sauce Marinated Egoma Leaves (Kennip) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Soy Sauce Marinated Egoma Leaves (Kennip) is something that I’ve loved my entire life.

Recipe of Soy Sauce Marinated Egoma Leaves (Kennip)

To get started with this particular recipe, we have to first prepare a few components. You can have soy sauce marinated egoma leaves (kennip) using 12 ingredients and 7 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Soy Sauce Marinated Egoma Leaves (Kennip):

1. Make ready 50 Egoma Leaves
2. Prepare 100 ml Soy sauce
3. Prepare 2 tbsp Sake
4. Make ready 40 ml Water
5. Get 1 tbsp Sugar
6. Get 1 tbsp Umeboshi essence (optional)
7. Get 1 tbsp Korean red chili pepper powder (Gochugaru)
8. Prepare 1 1/2 tbsp Sesame oil
9. Get 2 tbsp Grated garlic
10. Make ready 1 tsp Grated ginger
11. Take 1 tbsp White sesame seeds (whole or grounded)
12. Get 5 tbsp Finely chopped Japanese leek

Instructions

Steps to make Soy Sauce Marinated Egoma Leaves (Kennip):

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

As simple as that Simple Way to Make Soy Sauce Marinated Egoma Leaves (Kennip)

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