Soy Sauce Marinated Egoma Leaves (Kennip)

Name: Soy Sauce Marinated Egoma Leaves (Kennip)
Yield: 50 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I love soy sauce marinated egoma leaves, so I wanted to make some cheap but safely, using my favorite combination of ingredients!

You can adjust the amount of red chili pepper. You can also adjust the amount of sugar and garlic, so please find your own flavor! Recipe by mayumi

I love soy sauce marinated egoma leaves, so I wanted to make some cheap but safely, using my favorite combination of ingredients!

You can adjust the amount of red chili pepper. You can also adjust the amount of sugar and garlic, so please find your own flavor! Recipe by mayumi

cookpad.japan @cookpad_jp

I love soy sauce marinated egoma leaves, so I wanted to make some cheap but safely, using my favorite combination of ingredients!

You can adjust the amount of red chili pepper. You can also adjust the amount of sugar and garlic, so please find your own flavor! Recipe by mayumi

I love soy sauce marinated egoma leaves, so I wanted to make some cheap but safely, using my favorite combination of ingredients!

You can adjust the amount of red chili pepper. You can also adjust the amount of sugar and garlic, so please find your own flavor! Recipe by mayumi

Saved

Ingredients

50 servings

50Egoma Leaves
100 mlSoy sauce
2 tbspSake
40 mlWater
1 tbspSugar
1 tbspUmeboshi essence (optional)
1 tbspKorean red chili pepper powder (Gochugaru)
1 1/2 tbspSesame oil
2 tbspGrated garlic
1 tspGrated ginger
1 tbspWhite sesame seeds (whole or grounded)
5 tbspFinely chopped Japanese leek

Saved

Steps

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!