Photograph of the finished Kkaennip jangajji

Korea · Lá vừng muối tương Kkaennip jangajji

Kkaennip jangajji

30 min Hands-on time + 2 ngày waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Korean sesame leaves Korean sesame leaves 160 leaves
  • Photograph of Soy sauce Soy sauce 1 ⅓ cups
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.8 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz

Method

  1. 1 Wash the sesame leaves one by one, then lay them face down on a basket to drain completely for 20 minutes.
  2. 2 If the leaves are still wet, the soaking water is diluted and the jangajji (a type of fermented rice paste) will spoil quickly.
  3. 3 Simmer soy sauce with vinegar, sugar, and 60 ml of water for 4 minutes, then let it cool completely.
  4. 4 Mix gochugaru with minced garlic, green onions, sesame oil, and roasted sesame seeds to make a seasoning mixture.
  5. 5 Spread the seasoning on two to three leaves at a time, then stack them into a block in the box.
  6. 6 Pour in the cooled soaking water, place a heavy object on top, and refrigerate for 2 days before eating.
Start cooking