Soy Sauce Marinated Egoma Leaves (Kennip)

Soy Sauce Marinated Egoma Leaves (Kennip)

Easy! Delicious!! You'll keep asking for more rice to eat with this dish! It goes well with rice porridge, udon, ramen, etc. as well.

Ingredients: 50 leaves

Egoma Leaves
Soy sauce
100 ml
2 tablespoons
1 tablespoon
Umeboshi essence (optional)
1 tablespoon
Korean red chili pepper powder (Gochugaru)
1 tablespoon
Sesame oil
1 1 /2 tablespoons
Grated garlic
1-2 tablespoons
Grated ginger
1 teaspoons
White sesame seeds (whole or grounded)
1 tablespoon
Finely chopped Japanese leek
3-5 tablespoons


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!

Story Behind this Recipe

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