5 egoma leaves (1/8 of recipe): 26 calories; 1.0 g protein; 0.3 g fat; 4.3 g carbohydrate; 3.7 g net carbs; 75 mg sodium; 0 mg cholesterol; 0.6 g fiber
For kimchi marinade
2 tbsp shoyukoji soy sauce rice malt
2 tsp sake
2 tsp mirin
1/2 tsp rice vinegar
2 tsp Korean chili pepper flakes
2 tsp Korean chili pepper powder
10cm 1 thick or 2 skinny green onions (toward root end; 12 g in photo)
1/2-1 fresno pepper (20 g in photo)
2 cloves garlic
1 knob ginger (optional)
1 tsp white toasted sesame seeds
Mix sake, mirin and rice vinegar, and microwave for 10-15 seconds to let out alcohol and excessive sourness.
Grate garlic and ginger.
Finely chop green onion and fresno pepper.
In a prep bowl, mix all ingredients for kimchi marinade.
Wash egoma leaves, and pat dry individual leaves.
Gently press both sides of each leaf (or a few leaves in a bundle) onto marinade, and place in container.
Best after two nights.
- This is only mildly picante.
- This keeps for weeks, but tastes best the first week while leaves are still fresh.
- Ginger adds a sharp note; without it, this tastes much milder.
- This is a great wrapper for steamed rice (photo at right).
- If shoyukoji is not available, use soy sauce. The sodium content for the whole recipe and for 5 leaves would be: 944mg and 118mg, respectively, using 50% reduced-sodium soy sauce; with regular soy sauce, 1,884mg and 236mg, respectively.
- Rice vinegar is added to give a tingling sensation that mimics salt, as shoyukoji has a mellower taste than soy sauce.
- Whole recipe above: 209 calories; 7.6 g protein; 2.5 g fat; 34.5 g carbohydrate; 29.4 g net carbs; 602 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 5.1 g fiber
- 3 egoma leaves
(approx. 1/13 of recipe above) 16 calories; 0.6 g protein; 0.2 g fat; 2.6 g
carbohydrate; 2.2 g net carbs; 45 mg sodium; 0 mg cholesterol; 0.4 g fiber