Fragrant Pickled Perilla Leaves (Kkaennip Jangajji)
The Best Homemade Side Dish! Flavorful Pickled Perilla Leaves Recipe to Boost Your Appetite
These fragrant pickled perilla leaves are a delight that whets the appetite. They pair wonderfully with grilled meats as wraps and are also a popular side dish. They are inexpensive and easy to make, making them a frequent addition to meals. Today, I’m sharing a recipe for a generous batch of 90 perilla leaves. It’s a true rice-thief!
Ingredients- 3 packs perilla leaves (total 90 leaves)
- 1 stalk green onion
- 1 onion
- 5 red chili peppers
Delicious Seasoning Sauce- 4 Tbsp soy sauce
- 3 Tbsp tuna extract (or fish sauce)
- 1 Tbsp anchovy sauce
- 4 Tbsp red pepper flakes
- 5 Tbsp plum extract (or corn syrup/sugar)
- 4 Tbsp perilla oil (or sesame oil)
- 3 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 6 Tbsp water
- 4 Tbsp soy sauce
- 3 Tbsp tuna extract (or fish sauce)
- 1 Tbsp anchovy sauce
- 4 Tbsp red pepper flakes
- 5 Tbsp plum extract (or corn syrup/sugar)
- 4 Tbsp perilla oil (or sesame oil)
- 3 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 6 Tbsp water
Cooking Instructions
Step 1
First, prepare 3 packs of perilla leaves, with 30 leaves per pack, totaling 90 leaves. Making a generous batch will allow you to enjoy them for a while.
Step 2
Trim the tough stems from the perilla leaves with scissors. Then, rinse each leaf thoroughly under running water, front and back, to remove any dirt or debris.
Step 3
Boil a generous amount of water in a pot and add half a tablespoon of salt. Once the water is boiling, add about 20 perilla leaves at a time and blanch them for about 10 seconds per side. Be careful not to over-blanch, as they can become mushy.
Step 4
Once blanched, remove the perilla leaves and place them on a colander, spreading them out to cool. As they cool, excess water will drain out naturally.
Step 5
Before making the sauce, finely chop 5 red chili peppers, 1 green onion, and 1 onion. In a bowl, combine 4 Tbsp soy sauce, 3 Tbsp tuna extract, 1 Tbsp anchovy sauce, 4 Tbsp red pepper flakes, 5 Tbsp plum extract, 4 Tbsp perilla oil, 3 Tbsp toasted sesame seeds, and 1 Tbsp minced garlic (measured with a tablespoon). Add 6 Tbsp of water.
Step 6
Mix all the prepared seasoning ingredients thoroughly to create the sauce. Gently squeeze out only about half of the water from the cooled perilla leaves; do not wring them out completely. At this stage, you can taste a small amount of the seasoned leaf and adjust the seasoning to your preference for a perfect flavor.
Step 7
Now, lay out the perilla leaves one by one and spread the prepared seasoning sauce evenly over them. Repeat this process, layering the leaves and applying the sauce to each layer. To ensure the seasoning is applied evenly, it’s recommended to layer and coat 2-3 leaves at a time, rather than trying to season a large bunch at once.
Step 8
Your fragrant pickled perilla leaves are now complete! They are delicious to eat immediately, but for an even deeper flavor, refrigerate for about a day to let the flavors meld. Enjoy your delicious homemade side dish!
