Perilla Leaves Jangajji with Doenjang
Discover a True Rice Thief: Doenjang Perilla Leaves Jangajji!
I was getting tired of eating the same old soy sauce perilla leaves jangajji every day, so I decided to try making them with doenjang (fermented soybean paste). The savory and deep flavor of this doenjang version is a true ‘rice thief’ that will make you finish a bowl of rice in no time!
Ingredients
- 60 sheets of perilla leaves
- 3 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 1 handful of green onion (white parts preferred, about 20g)
- 1.5 Tbsp sugar
- 1 Tbsp toasted sesame seeds (sesame powder)
- 1/2 finely chopped chili pepper (adjust to taste)
- 1 Tbsp sesame oil
- 2 Tbsp apple juice (or apple puree)
- 1 Tbsp coarse salt (for blanching)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly and prepare them. Bring a pot of water to a boil and add 1 Tbsp of coarse salt. Gently blanch the perilla leaves in batches of 10 sheets for 20-30 seconds. Be careful not to over-blanch, as they can become mushy. After blanching, rinse the leaves under cold water and drain them well to remove excess moisture.
Step 2
Now, let’s make the delicious seasoning that will determine the flavor of your jangajji. In a bowl, add 3 Tbsp of doenjang.
Step 3
Add 1 handful of finely chopped green onion (primarily the white parts) to enhance the aroma of the doenjang seasoning, along with 1 Tbsp of minced garlic.
Step 4
Add 1.5 Tbsp of sugar for sweetness and 1 Tbsp of toasted sesame seeds for a nutty flavor. You can adjust the amount of sugar based on the saltiness of your doenjang.
Step 5
For a hint of spiciness and aroma, add 1/2 finely chopped chili pepper. Then, mix in 1 Tbsp of sesame oil for richness and 2 Tbsp of apple juice to add a subtle sweetness and fruity note. If you don’t have apple juice, you can use pear juice or store-bought apple puree.
Step 6
Stir all the ingredients well with a spatula or spoon until thoroughly combined. This creates a delicious doenjang seasoning. Taste the seasoning and adjust the saltiness if needed.
Step 7
Now it’s time to spread the seasoning onto the perilla leaves. In a container, lay down two blanched perilla leaves, making sure they are well-drained.
Step 8
Spread a generous amount of the doenjang seasoning evenly onto the stacked leaves. By layering two leaves at a time and spreading the seasoning, it coats both sides of the leaves, resulting in a less salty and more flavorful jangajji. Ensure the seasoning is spread evenly.
Step 9
As you layer the seasoned leaves, adding thinly sliced chili peppers (optional) every 10 leaves will enhance both the appearance and taste. Stack all the seasoned perilla leaves neatly in the container. Cover the container and refrigerate for at least 2 hours to let the flavors meld. For an even deeper flavor, let it mature for about a day. Enjoy your homemade Doenjang Perilla Leaves Jangajji!
