Fragrant Perilla Leaf Soy-Marinated Jangajji
The Secret to Delicious Perilla Leaf Jangajji: How to Make the Perfect Soy-Marinated Perilla Leaves!
This marinated perilla leaf dish is incredibly useful for salads and can be prepared in advance, allowing you to enjoy a fresh side dish anytime. Experience the pure taste of nature right at your dining table with these soy-marinated perilla leaves. Highly recommended!
Main Ingredients- 50 fresh perilla leaves (approx. 100g)
Flavorful Marinade Ingredients- 1/4 onion, thinly julienned (approx. 50g)
- 1/4 Korean green chili pepper, thinly julienned (adjust for spice level)
- 20g carrot, thinly julienned
- 10cm white part of green onion, finely chopped
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp red chili flakes (gochugaru)
- 3 Tbsp water
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 tsp sesame oil
- 1/4 onion, thinly julienned (approx. 50g)
- 1/4 Korean green chili pepper, thinly julienned (adjust for spice level)
- 20g carrot, thinly julienned
- 10cm white part of green onion, finely chopped
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp red chili flakes (gochugaru)
- 3 Tbsp water
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 tsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the perilla leaves. Gently wash each perilla leaf under running water, rubbing them lightly to remove any dirt or debris. Rinse them thoroughly. Next, julienne the carrot. In a bowl, combine the julienned onion, green chili pepper, carrot, chopped green onion, soy sauce, minced garlic, red chili flakes, water, oligosaccharide, and sesame oil. Mix everything well to create the marinade and let it sit for a moment for the flavors to meld.
Step 2
Now, it’s time to assemble the marinated perilla leaves. Lay out the clean perilla leaves. Spread a thin layer of the prepared marinade over about half of each perilla leaf. Start with just a small amount of marinade for the first few leaves. Then, stack the perilla leaves one by one, gradually increasing the amount of marinade as you layer them. Continue this process, carefully layering each perilla leaf with the marinade, until all leaves are used. This meticulous layering ensures every bite is packed with flavor, completing your soy-marinated perilla leaf jangajji.
Step 3
This finished soy-marinated perilla leaf jangajji is perfect as a topping for salads or as a delicious side dish with rice. By preparing a generous batch in advance, you can effortlessly enjoy this delightful perilla jangajji anytime. It’s a fresh, uncooked side dish that allows you to savor the pure, natural taste of perilla leaves right at your dining table, making your meals richer and healthier. Be sure to give this recipe a try!
