Fragrant Pickled Perilla Leaves (Kkaennip Jangajji)
How to Make Delicious Pickled Perilla Leaves: A Simple Side Dish Recipe
Here’s an easy recipe for pickled perilla leaves that will make you want to finish a bowl of rice in no time! This delightful banchan combines the aromatic fragrance of perilla leaves with a savory, flavorful marinade, perfect for any meal.
Main Ingredients- 40-50 fresh perilla leaves
- 1 small onion
Golden Ratio Marinade- 1 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp oligosaccharide or corn syrup
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 10 Tbsp water
- 1 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp oligosaccharide or corn syrup
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 10 Tbsp water
Cooking Instructions
Step 1
First, prepare about 40 to 50 fresh and fragrant perilla leaves. The freshness of the leaves is key to the final taste of the jangajji.
Step 2
Gently rinse the prepared perilla leaves under running water. It’s good to clean between the leaf veins to remove any dirt. After washing, drain them thoroughly in a colander or gently pat them dry with your hands until completely free of moisture.
Step 3
Prepare one small onion. Peel and wash the onion under running water, then slice it into very thin shreds. Thinly sliced onions will absorb the marinade better, making the dish more delicious.
Step 4
Place all the thinly sliced onions into a large bowl.
Step 5
Now, let’s make the delicious marinade! Add 1 tablespoon of soy sauce, 10 tablespoons of water, 2 tablespoons of plum extract, 2 tablespoons of oligosaccharide (or corn syrup), 1 tablespoon of minced garlic, and 2 tablespoons of gochugaru to the bowl with the onions. Mix everything well with a spoon or spatula, ensuring the onions are coated and the marinade ingredients are combined.
Step 6
In the container or dish where you will store the jangajji, place 1 to 2 perilla leaves at the bottom. This prevents the marinade from directly touching the container and adds a subtle flavor base.
Step 7
Spoon about 1 tablespoon of the prepared marinade over the perilla leaves at the bottom and spread it evenly. It’s best to spread a thin layer rather than pouring too much.
Step 8
Lay another perilla leaf, or two if you prefer, on top of the marinade. Layering two leaves together can help distribute the marinade more generously.
Step 9
Continue this process, repeating the layering of perilla leaves and marinade, until you’ve used up your ingredients. The aromatic fragrance of the leaves and the savory taste of the marinade will build up in layers, creating the ultimate perilla leaf jangajji!
Step 10
The finished pickled perilla leaves are delicious to eat right away, but for an even richer flavor, refrigerate them for about a day. This allows the marinade to fully penetrate the leaves, enhancing their taste. It’s a perfect side dish for rice!
