Fragrant Pickled Perilla Leaves (Kkaennip Jangajji)
Make a Super Simple and Delicious Pickled Perilla Leaf Side Dish
Let’s make a simple and delicious pickled perilla leaf side dish that will make you want to eat a bowl of rice right away when you have no appetite. You can complete this tasty side dish without any complicated steps!
Ingredients for Pickled Perilla Leaves- 1/2 cup Anchovy-Kelp Broth
- 3 Tbsp Fish Sauce (like Kkanari or Tuna Fish Sauce)
- 2 tsp Red Pepper Flakes
- 1 tsp Sugar
- 1 tsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
- 1 handful Carrots (thinly julienned)
- 1 handful Scallions or Green Onions (finely chopped)
- Vinegar (for washing)
Cooking Instructions
Step 1
The fresh aroma of perilla leaves fills the air as soon as you open the package! We’re going to make a delicious pickled perilla leaf side dish using these fresh leaves, which you can enjoy right away, just like making kimchi. The fragrance is key to perilla leaves, so choose the best ones you can find.
Step 2
First, it’s crucial to wash the perilla leaves thoroughly. Fill a bowl with water and a little bit of vinegar, and let the perilla leaves soak for about 5 minutes. This helps to remove impurities and pesticide residues from the leaf surface. After 5 minutes, carefully wash each perilla leaf under running water. Stand the washed leaves upright in a well-ventilated area, or lay them on paper towels, to let them drain completely. Trim off any tough or excessively long stems for easier eating.
Step 3
Now, it’s time to prepare the flavorful seasoning sauce for the pickles. The secret to its savory taste is fish sauce! Combine 1/2 cup of anchovy-kelp broth, which adds depth, with 3 tablespoons of fish sauce (like Kkanari or Tuna fish sauce). Add 2 teaspoons of red pepper flakes for a touch of spice, 1 teaspoon of sugar for sweetness, 1 teaspoon of minced garlic for a pungent aroma, and 1 teaspoon of toasted sesame seeds for nuttiness. Mix everything well to create the sauce.
Step 4
If you want to add more body to the sauce, you can mix in a bit of commercial glutinous rice paste (chapssalpul) or homemade glutinous rice paste for an even richer texture and taste. Then, add the finely chopped scallions or green onions and the thinly julienned carrots to the prepared sauce. Now, let’s start layering the perilla leaves. Lay down 3-4 clean perilla leaves, spread a generous amount of the prepared sauce evenly over them. Then, layer another 3-4 perilla leaves on top, making sure the stems alternate from the layer below, and spread more sauce. Repeat this process of layering perilla leaves and sauce.
Step 5
Your wonderfully made pickled perilla leaf side dish is now complete! The great thing about this ‘Kkaennip Jangajji’ is that it’s delicious to eat immediately after making, without the need for a long fermentation period. The harmony of the fragrant perilla leaves and the sweet, sour, and savory sauce will whet your appetite, making a bowl of rice disappear in no time. Enjoy this simple yet incredibly flavorful side dish, the ultimate rice thief!
