Savory Soy-Marinated Perilla Leaves (Kkaennip Jangajji)
The Perfect Partner for Grilled Meats! Make Delicious Soy-Marinated Perilla Leaves
Let’s make a rice-loving side dish with fragrant perilla leaves! Using a bunch of fresh perilla leaves I bought recently, I’ve made delicious soy-marinated perilla leaves. While they’re great as wraps for grilled meat, turning them into a jangajji (pickled side dish) allows you to enjoy them for longer. I only used 30 leaves, but here’s a golden recipe that lets you savor them generously. Elevate your dining table with these savory and flavorful soy-marinated perilla leaves!
Perilla Leaf Jangajji Ingredients- 30 fresh perilla leaves
- 60ml (approx. 6 Tbsp) soy sauce
- 10ml (approx. 1 Tbsp) vinegar (rice vinegar or regular)
- 80ml (approx. 8 Tbsp) water
- 10ml (approx. 1 Tbsp) cooking wine (like Mirin)
- 20ml (approx. 2 Tbsp) sugar
Cooking Instructions
Step 1
First, let’s make the delicious marinade, the heart of the perilla leaf jangajji. In a pot, combine 60ml soy sauce, 10ml vinegar, 80ml water, 10ml cooking wine, and 20ml sugar. Stir well. Bring to a boil over high heat, then reduce to medium-low and simmer for 2-3 minutes until the sugar is completely dissolved and all ingredients are well combined. Let this cooked marinade cool completely. (Pouring it hot can make the perilla leaves soggy.)
Step 2
Wash the perilla leaves thoroughly. Rinse them gently under running water, making sure to clean both sides. After washing, drain the leaves well in a colander. It’s important to remove as much moisture as possible. Patting them dry with paper towels or a clean kitchen towel will help with storage.
Step 3
Now, it’s time to layer the perilla leaves and pour over the marinade. Place the perilla leaves one by one into an airtight container or glass jar. Since perilla leaves tend to float, place a heavy plate on top or use chopsticks to press them down so they are fully submerged in the marinade. Pour enough marinade to cover the leaves completely. If you make this in the evening and leave it at room temperature, then refrigerate it in the morning, the flavors will meld perfectly for a more delicious result. (It tastes even better after marinating for about a day.)
