-
1
Brine Stir salt and water together until salt is dissolved.
-
2
Kkaennip Leaves Rinse in cold water and drain.
-
3
Separate into groups of 5 leaves and tie stems together with clean cotton string.
-
4
Dip tied leaf bunches into brine, making sure to get brine between leaves.
-
5
Place in a bowl and pour brine over leaves.
-
6
Let sit for 1/2 hour.
-
7
Kimchi Sauce - Mix water and rice flour together then heat over low heat until the mixture thickens slightly.
-
8
Mince or fine chop three of the garlic cloves.
-
9
Place remaining garlic and ginger in a blender with just enough water to blend into a thin paste.
-
10
Mix all sauce ingredients together in a small bowl and let sit for 15 minutes to let flavor develop.
-
11
Final Mix Remove leaves from brine and shake gently to remove excess liquid.
-
12
Dip a brush into kimchi sauce and spread a small amount on each leaf in each bunch, with a bit more sauce on the outer leaves (both top and bottom leaf).
-
13
Stack bunches in a sealable container with the tied stems facing in opposite directions.
-
14
Place any remaining kimchi sauce on top of stacked leaves.
-
15
Close container and let sit at room temperature for 1 hour.
-
16
Move to refrigerator and let sit for 24 to 72 hours before serving.
-
17
Serve as part of a ban chan array with a korean meal.
