Prepare 120g of leather greens.

Peel the chubby leather greens into bite-size pieces.

If you take off the side stem, you can see the plump stem like this.

Cut the thick stems in half.

Wash the trimmed leather twice, soak it in 1 tablespoon of vinegar in water for about 10 minutes, then rinse it to drain it.

Boil 1/2 tablespoon of salt in water.

When the water boils, add the leather greens and blanch them for about 30 seconds. It's a very light leather, so you just have to blanch it slightly and touch the stem side and it's slightly soft.

Blanching red leather greens turns green.

Rinse the blanched leather greens with cold water so that they do not ripen further in the residual heat.

Prepare leather vegetables by squeezing out the water.

Add 1 tablespoon of red pepper powder, 1/2 tablespoon of sugar, 1 tablespoon of sesame seeds, 1 1/2 tablespoon of vinegar, 1/2 tablespoon of plum syrup, and 1 tablespoon of red pepper paste to make the seasoning. When you make seasoned vegetables, make the seasoning in advance and season it well.

First, put 1 tablespoon of red pepper powder into the blanched leather greens and mix them evenly. If you do this, you'll get less water by holding the water when you mix it.

Add the seasoning made into the leather greens seasoned with red pepper powder once.

Mix it well.

Sprinkle the sesame seeds.