Wild Sesame Leaves in Soy Sauce

Makes about 6 servings as a side dish

4 bunches Korean sesame

   leaves (also known as

   perilla; see note)

1/4 cup soy sauce

1/2 teaspoon sugar

2 cloves fresh garlic, peeled

   and chopped

1 teaspoon finely ground red

   chili pepper

Sesame seeds

1.   Rinse sesame leaves in cold water, then drain.

2.   Combine the soy sauce, sugar, garlic, and chili pepper in a small pot and heat over medium flame 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 strainer and remove leaves from the liquid. Set strainer over the pot so that the liquid drains back into the pot, and let cool.

3.   Gently separate the leaves into small bunches of 5 to 10 leaves. Layer the small bunches in a sealable container, lightly sprinkling sesame seeds and chili pepper over each layer. Each layer should face a different direction. Pour the liquid over the leaves and seal the container.

4. Let stand at room temperature for six hours, then refrigerate. Serve in small bunches as a side dish with Korean meals.

- Adapted from chow.com

Note: You can find sesame leaves in Asian markets such as H-Mart.

Per serving (makes 6 servings): 36 calories, 7 grams protein, 2 grams carbohydrates, trace sugar, 1 gram fat, no cholesterol, 464 milligrams sodium, 20 grams dietary fiber.