Blanched Perilla Leaf Jangajji (Pickled Perilla Leaves)

Flavorful Jangajji Made with Blanched Perilla Leaves

Blanched Perilla Leaf Jangajji (Pickled Perilla Leaves)

This recipe creates a delicious jangajji using fresh, aromatic perilla leaves from the garden, blanched to a tender texture. We’ll make a savory pickling brine by boiling various fresh vegetables with seasonings, then let it cool. This flavorful brine is then layered with the blanched perilla leaves in a container. The result is a wonderfully preserved and tasty jangajji that will become a staple side dish, perfect with any meal!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Pickled
  • Servings : More than 6 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients

  • 6 bunches perilla leaves (washed thoroughly and drained)
  • 1/2 carrot (thinly julienned)
  • 1 onion (thinly julienned)
  • 1 king oyster mushroom (thinly julienned)
  • 2 red chilies (optional, seeds removed and thinly sliced diagonally)

Cooking Instructions

Step 1

First, wash the perilla leaves thoroughly under running water. Bring a pot of water to a boil, and quickly blanch the perilla leaves for about 10-20 seconds. As soon as they wilt, remove them immediately, rinse under cold water to cool them down, and drain well in a colander. Ensuring all excess water is removed is crucial for preventing the jangajji from becoming mushy and for proper preservation.

Step 1

Step 2

In a pot for the brine, combine the soy sauce, soju, raw sugar, and water. Place the pot over medium heat. (We’ll add the vinegar later.)

Step 2

Step 3

Prepare the vegetables: wash and thinly julienne the carrot, onion, and king oyster mushroom. If using red chilies, remove the seeds and thinly slice them diagonally for a touch of color.

Step 3

Step 4

Once the brine ingredients in the pot begin to boil, add all the prepared julienned vegetables (carrots, onions, mushrooms, and optional red chilies). Simmer together until the vegetables are tender, about 5 minutes, allowing their flavors to infuse into the brine.

Step 4

Step 5

Turn off the heat after the vegetables have cooked, and finally stir in the vinegar, minced garlic, and grated ginger. Mix well. Taste and adjust the soy sauce or vinegar if needed according to your preference. Let the brine cool completely.

Step 5

Step 6

In a clean, sterilized storage container, spread out the blanched perilla leaves one by one without overlapping, ensuring all water has been drained.

Step 6

Step 7

Ladle the completely cooled pickling brine over the perilla leaves, ensuring it’s distributed evenly. Pour enough brine to submerge the leaves.

Step 7

Step 8

Next, layer another set of blanched and thoroughly drained perilla leaves on top, again without overlapping.

Step 8

Step 9

Continue layering the perilla leaves and pouring the brine over them, repeating the process until all the perilla leaves are used up. If you have a large amount of leaves, adjust the brine quantity accordingly. Press down gently to remove any air pockets for better preservation.

Step 9

Step 10

Seal the container tightly with its lid and store it in the refrigerator. The jangajji will be ready to enjoy after about 2-3 days of maturation. While it’s delicious immediately, the flavors will deepen and become even richer with time.

Step 10



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