Savor the Flavor of Korea with this Spicy and Nutritious Sesame Leaves Kimchi
Savor the Flavor of Korea with this Spicy and Nutritious Sesame Leaves Kimchi Recipe
Korean Sesame Leaves Kimchi, also known as ggaennip kimchi, is a delicious and flavorful type of kimchi that is made with sesame leaves. This traditional Korean side dish is a variation of the more commonly known Napa cabbage kimchi, and it is a popular staple in Korean cuisine.
The sesame leaves used in this kimchi recipe are first salted, rinsed, and then mixed with a spicy paste made from Korean red pepper flakes, fish sauce, garlic, ginger, and other ingredients. The resulting dish has a slightly sweet, spicy, and savory taste that complements many Korean dishes, such as rice bowls, stews, and grilled meats.
Sesame leaves are also known for their health benefits, such as being rich in vitamins, minerals, and antioxidants. Eating sesame leaves kimchi can therefore provide a nutritious and tasty addition to any meal.
Whether you are a fan of Korean cuisine or simply looking to try something new, Korean Sesame Leaves Kimchi is a must-try dish that is sure to tantalize your taste buds and introduce you to the world of Korean flavors.
2 bunches of sesame leaves
1/4 cup coarse sea salt
1/4 cup water
1/4 cup gochugaru
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon sugar
1/4 cup chopped scallions
1/4 cup julienned carrots
Rinse the sesame leaves and trim off any tough stems. Cut them into bite-sized pieces, about 2-3 inches long.
In a large mixing bowl, dissolve the sea salt in water. Add the sesame leaves to the bowl and gently massage them with the salt water for about 5 minutes.
Drain the salt water from the leaves and rinse them under cold running water. Squeeze out any excess water and set aside.
In another mixing bowl, combine the gochugaru, fish sauce, garlic, ginger, and sugar. Mix well to form a paste.
Add the scallions and carrots to the paste and mix to combine.
Add the sesame leaves to the paste mixture and mix well, making sure that the leaves are coated evenly.
Transfer the kimchi to a clean, airtight container and press down on it to remove any air bubbles. Cover the container tightly and let it sit at room temperature for 1-2 days.
After 1-2 days, transfer the kimchi to the refrigerator and let it continue to ferment for another 5-7 days.
Once the kimchi is fully fermented, it can be served as a side dish,