Aromatic Pickled Perilla Leaves (Kkaennip Jangajji): The Ultimate Rice Companion
How to Make Pickled Perilla Leaves: A Simple and Quick Soy Sauce Marinade for Summer
Get ready for a real rice thief! We’re making delicious pickled perilla leaves (Kkaennip Jangajji).
Ingredients- 60 fresh perilla leaves
- 2 cups water
- 2/3 cup soy sauce
- 2/3 cup sugar
- 2/3 cup vinegar
Cooking Instructions
Step 1
Let’s learn how to make delicious pickled perilla leaves using fresh, seasonal perilla leaves. It’s a simple method that yields a fantastic banchan (side dish) perfect for any meal.
Step 2
First, wash the perilla leaves thoroughly under running water about twice. In a bowl, mix 2 cups of water with 2 tablespoons of vinegar. Submerge the perilla leaves in this mixture for about 2 minutes. This step is crucial for removing any residual pesticides or impurities. After 2 minutes, carefully lift the leaves and drain them completely. Trim off any tough stem ends for a cleaner texture. Next, arrange the perilla leaves in a clean container. Stack them neatly, about 2-3 leaves at a time, with the stems facing down. Storing them upright like this helps the marinade penetrate evenly without needing a heavy press on top.
Step 3
Now, let’s prepare the flavorful marinade. In a pot, combine 2 cups (400ml) of water, 2/3 cup (133ml) of soy sauce, 2/3 cup (133ml) of sugar, and 2/3 cup (133ml) of vinegar. Bring this mixture to a boil over medium heat. Once it starts boiling, let it simmer for about 1 minute to ensure the sugar is completely dissolved. After cooking, allow the marinade to cool down significantly, losing most of its heat. Pouring hot liquid can make the leaves mushy, so it’s important to let it cool to lukewarm or room temperature before pouring it over the stacked perilla leaves in the container. Ensure the marinade generously covers the leaves.
Step 4
After pouring the marinade, do not immediately close the lid. Leave the lid open and let the mixture sit at room temperature for about 30 minutes to release excess steam. This helps preserve the fresh aroma of the perilla leaves and allows the marinade to cool further. Once the steam has dissipated, securely close the lid. Now, let the container sit at room temperature for about one day (24 hours) to allow the flavors to meld and the perilla leaves to marinate beautifully.
Step 5
This is what the pickled perilla leaves look like after two days. The aroma is already making my mouth water! You can now store these delicious pickled perilla leaves in the refrigerator and enjoy them whenever you like. They will continue to develop even deeper flavors over time. And just like that, your delicious Kkaennip Jangajji is ready!
Step 6
Here’s a look at the pickled perilla leaves after a few days in the refrigerator. They’ve absorbed the marinade beautifully and look incredibly appetizing. Placing a few leaves on a bowl of rice makes for an exceptionally satisfying bite! Enjoy your flavorful and perfectly balanced perilla leaf side dish.
