This is one of my favorite items in typical Korean banchan (small side dishes). So, I decided to make my own. Sesame leaves ("kkaennip") have very distinctive aroma, which I really like. Fresh sesame leaves are much tougher than Japanese shiso leaves, but once they are marinated, they become soft and very nice.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202010/IMG_6712.jpg)
First, make yangnyum sauce. Combine 3T sake (boiled once), 2T honey, 3T water, 6T soy sauce, 2tsp salted baby shrimp, 1.5T ground red chili, 1T roasted white sesame seeds, 1 small knob ginger (grated), 1 clove garlic (grated), 2 scallions (minced), and 1.5T sesame oil.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202010/IMG_6714.jpg)
Sesame leaves are rinsed and pat dry. Then just submerge them in yangnyum one by one. In about 1 hour, they are ready.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202010/IMG_6766.jpg)
These are great on its own, or I also love it with rice (I wrap rice in a piece of sesame leaf)! For any leftover marinade after eating all the leaves, I use it for making stir-fry noodles with it and it's really nice, too.