Re: Dried Red Pepper Leaves

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Here is a recipe for gochunnip namul. But, I think they are fresh leaves. Is there instructions on the package of your dried leaves about how to reconstitute them?



Side dish made of chili pepper leaves that are blanched and seasoned.

Koreans use many parts of plants that are usually are not eaten in western cuisine. This dish uses young chili plant stems and leaves to create a simple and tasty side dish.

Servings: 4

Cooking Times

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 minutes


5 ounces gochunnip (chili leaves)


2 teaspoons doenjang (Korean bean paste)

1 teaspoon minced garlic

1 tablespoon sesame oil

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon sesame seeds

1/8 teaspoon salt


1 teaspoon toasted sesame seeds

1 each green [spring] onions, chopped


Bring a pot of water to a rolling boil.

Drop chili leaves and stems into the boiling water and boil for three minutes.

Remove the leaves and stems from the pot and rinse immediately in very cold water.

Gently squeeze excess water from the leaves/stems.

Place all seasoning ingredients into a mixing bowl and mix well.

Add pepper leaves/stems and mix gently.

Garnish and serve.