Golden Recipe Perilla Leaf Jangajji: Making a Rice-Stealing Side Dish!
The Best When You Have No Appetite! The Super Simple Golden Recipe for Perilla Leaf Jangajji That Will Make You Finish a Bowl of Rice in No Time!
Hello everyone! It’s been a while! The weather is so hot these days, making it hard to eat, isn’t it? So today, we’ll make a refreshing side dish that will definitely stimulate your appetite: ‘Perilla Leaf Jangajji’!
Main Ingredients
- 40 perilla leaves
Seasoning Ingredients
- 1 and 1/2 cups soy sauce
- 1/2 cup sugar
- 1 and 1/2 cups vinegar
- 1 and 1/2 cups soy sauce
- 1/2 cup sugar
- 1 and 1/2 cups vinegar
Cooking Instructions
Step 1
First, it’s important to prepare the perilla leaves thoroughly. Gently wash the perilla leaves under running water, then soak them in water with a little vinegar for about 5 minutes for sterilization. This helps remove impurities and maintain freshness. After sterilizing, drain the leaves well on a sieve to remove all excess water.
Step 2
Let’s make the delicious seasoning sauce! In a pot, combine 1 and 1/2 cups of soy sauce, 1/2 cup of sugar, and 1 cup of vinegar. Bring it to a boil over medium heat, stirring until the sugar is completely dissolved. Once it starts boiling, continue to boil for about 1 minute, then turn off the heat and let the sauce cool down completely. It’s crucial to let the sauce cool before pouring it over the leaves, as hot sauce can make them mushy.
Step 3
Now, prepare a clean container for the perilla leaves. Place the drained perilla leaves neatly, layering them in the container. Arranging the stems upwards can help the sauce penetrate better.
Step 4
Pour the completely cooled seasoning sauce evenly over the perilla leaves. It’s important to ensure the leaves are submerged in the sauce. You can gently press down on the leaves to keep them from floating, or lightly shake the container to help the sauce seep in between each leaf.
Step 5
Close the lid of the container and refrigerate for about a day to let it mature, and you’ll have delicious Perilla Leaf Jangajji! After this resting period, the fragrant perilla leaves will meld beautifully with the savory-sweet sauce, creating a side dish that’s truly a ‘rice thief.’ While you can eat it right away, letting it rest for a day will result in an even deeper, more satisfying flavor!