Rinse the sesame leaves well in cold water, then drain.
Crush or chop the garlic.
Put the soy sauce, sugar, garlic, and chili pepper in a small pot and heat over medium heat until liquid just begins to boil.
Reduce heat, add sesame leaves and simmer for three to five minutes, turning often.
Remove from heat.
Use a small strainer and remove leaves from the liquid. Set strainer over the pot so that liquid drains back into the pot, and let cool.
3Final Mix -
Gently separate the leaves into small bunches (5 to 10 leaves).
Layer the small bunches in a sealable container, lightly sprinkling sesame seed and chili pepper over each layer. Each layer should face a different direction.
Pour the liquid over the leaves and seal the container.
Let stand at room temperature for six hours, then refrigerate.
Serve in small bunches as a side dish with Korean meals.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
Ditch the takeout menu and learn how to make these incredible lettuce wraps instead. With flavor that can stack up nicely against any restaurant version, these lettuce wraps are all you need to enjoy some great flavor.