Chewy Pickled Perilla Leaves (Kkaennip Jangajji)
The Best Summer Side Dish! Soy Sauce Pickled Perilla Leaves Golden Recipe
Create the perfect pairing for meat dishes with this delicious and easy-to-make pickled perilla leaves at home. It’s a true rice thief!
Main Ingredients- 60 fresh perilla leaves
Cooking Instructions
Step 1
Today, I’ll share a golden recipe for making these addictive soy sauce pickled perilla leaves, which will have you devouring a whole bowl of rice!
Step 2
First, to ensure the freshness of the perilla leaves, soak them in a mixture of 1/4 cup vinegar and 2 cups of water for about 2 minutes. This process effectively removes any residual pesticides or impurities. After rinsing them 2-3 times under running water, drain them thoroughly in a colander and set aside.
Step 3
Next, carefully arrange the prepared perilla leaves upright in a clean storage container. Stacking them this way eliminates the need for a heavy weight to press them down, ensuring the brine penetrates evenly and making for delicious pickled perilla leaves.
Step 4
Now, let’s make the flavorful pickling brine. In a pot, combine 2 cups of water, 2/3 cup of soy sauce, 2/3 cup of sugar, and 2/3 cup of vinegar. Bring this mixture to a boil over high heat. Once it starts to bubble vigorously, reduce the heat to medium and simmer for another 2 minutes to allow the flavors to meld beautifully.
Step 5
Pour the hot pickling brine directly over the perilla leaves in the container. It’s important to leave the lid open for the first 30 minutes to allow the steam and heat to dissipate. Once it has cooled down a bit, close the lid and let it sit at room temperature overnight to pickle. This allows the perilla leaves to soften slightly and absorb the rich flavors.
Step 6
After letting it pickle overnight, open the container to find your delicious, chewy, and savory pickled perilla leaves are ready! You can enjoy them right away, or store them in the refrigerator and savor them as a delightful side dish.
