Anyway, that's not the banchan that's motivated me to write today. I've been eating a lot of gehn-yeep (note that's my phonetic spelling - looks like other web sites spell it "gaetnip" and Dan said it should be spelled gehn-eep). These are sesame leaves, which are used to wrap around rice. There's a picture here, about half way down the page. While I do like the fresh gaetnip, the stuff I've been having is arguably a form of kimchee, in that it's been pickled and fermented and seasoned with red peppers. Yum.
Yummy
Anyway, that's not the banchan that's motivated me to write today. I've been eating a lot of gehn-yeep (note that's my phonetic spelling - looks like other web sites spell it "gaetnip" and Dan said it should be spelled gehn-eep). These are sesame leaves, which are used to wrap around rice. There's a picture here, about half way down the page. While I do like the fresh gaetnip, the stuff I've been having is arguably a form of kimchee, in that it's been pickled and fermented and seasoned with red peppers. Yum.
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