Seasoned Shredded Leeks

• 1 leek
• 1 tablespoon dark sesame oil
• 1½ teaspoons Korea

Trim off the tough top green part of the leek. Cut the leek in half lengthwise and rinse under running water; being careful to remove the dirt from inside the leek. Pat the leek Dry with a paper towel.

Cut the leek into thin matchstick strips. Place in a bowl of cold water and soak for 2 minutes. This keeps the leeks fresh and crispy and curls them slightly. Drain the leeks and pat dry