Soy Sauce Marinated Egoma Leaves (Kennip) Recipe

Name: Soy Sauce Marinated Egoma Leaves (Kennip)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 Egoma Leaves; 100 ml Soy sauce; 2 tbsp Sake; 40 ml Water; 1 tbsp Sugar; 1 tbsp Umeboshi essence (optional); 1 tbsp Korean red chili pepper powder (Gochugaru); 1 1/2 tbsp Sesame oil; 2 tbsp Grated garlic; 1 tsp Grated ginger; 1 tbsp White sesame seeds (whole or grounded); 5 tbsp Finely chopped Japanese leek

Servings: persons

50 Egoma Leaves
100 ml Soy sauce
2 tbsp Sake
40 ml Water
1 tbsp Sugar
1 tbsp Umeboshi essence (optional)
1 tbsp Korean red chili pepper powder (Gochugaru)
1 1/2 tbsp Sesame oil
2 tbsp Grated garlic
1 tsp Grated ginger
1 tbsp White sesame seeds (whole or grounded)
5 tbsp Finely chopped Japanese leek

1
Wash the egoma leaves and pat dry off one by one.
2
Add soy sauce, sake, and water to a pot.
3
As soon as it begins to boil, transfer it to a bowl.
4
Add the remaining ingredients and mix.
5
This completes the yangnyeom!
6
Layer 4-5 egoma leaves and hold the stem as you dip them into the yangnseom.
7
After they have been coated, place in a container.
8
As seen in the photo, after placing one bunch of leaves in the container, place the next bunch in the opposite direction.
9
After placing each bunch of leaves in the container, spread a little bit of the yangneom and chopped leek, etc.
10
Repeat for each bunch.
11
The kennip will still have volume right after placing into the container.
12
After 1 hour it will have less volume and the flavor will have blended in thoroughly!

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 50 Egoma Leaves, 100 ml Soy sauce, 2 tbsp Sake, 40 ml Water, and more.

Yes, Soy Sauce Marinated Egoma Leaves (Kennip) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soy Sauce Marinated Egoma Leaves (Kennip)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions