Kkaennip jangajji

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.