Delicious Perilla Kimchi (Pickled Perilla Leaves)
How to Make Flavorful Perilla Kimchi (Perilla Jangajji) as a Side Dish
This Perilla Kimchi is so delicious that it will make you devour a bowl of white rice even without any other side dishes! We’re revealing the secret to easily making Perilla Jangajji at home. The harmony of the aromatic perilla leaves and the savory, flavorful sauce is truly exquisite.
Perilla Kimchi Ingredients
- 6 bundles of perilla leaves
- 1/2 carrot
- 1 onion
- 1/2 green onion
Sauce Ingredients
- 10 tablespoons soy sauce (measured with a rice spoon)
- 10 tablespoons water (measured with a rice spoon)
- 1 tablespoon sugar (measured with a rice spoon)
- 4 tablespoons gochugaru (Korean chili flakes, measured with a rice spoon)
- 6 tablespoons fish sauce (measured with a rice spoon)
- 1 tablespoon minced garlic (measured with a rice spoon)
- 10 tablespoons soy sauce (measured with a rice spoon)
- 10 tablespoons water (measured with a rice spoon)
- 1 tablespoon sugar (measured with a rice spoon)
- 4 tablespoons gochugaru (Korean chili flakes, measured with a rice spoon)
- 6 tablespoons fish sauce (measured with a rice spoon)
- 1 tablespoon minced garlic (measured with a rice spoon)
Cooking Instructions
Step 1
First, prepare the ingredients for your perilla kimchi. You will need 6 bundles of perilla leaves, 1/2 carrot, 1 onion, and 1/2 green onion. For the sauce, gather 10 tablespoons of soy sauce, 10 tablespoons of water, 1 tablespoon of sugar, 4 tablespoons of gochugaru, 6 tablespoons of fish sauce, and 1 tablespoon of minced garlic. Measuring with a rice spoon will be convenient for all ingredients.
Step 2
Wash the perilla leaves thoroughly under running water. It’s important to remove any dirt or dust from the leaves. After washing, drain them well in a colander. Excess water can make the kimchi soggy.
Step 3
The stems or tips of the perilla leaves can be a bit tough to eat, so it’s best to remove them beforehand. Use a knife to neatly trim off the stem ends of each perilla leaf. This step is optional, but it makes eating the finished perilla kimchi much more enjoyable.
Step 4
Now, prepare the vegetables that will add flavor to your perilla kimchi. Peel and wash the 1 onion and 1/2 carrot, then thinly slice them into julienne strips. Thinly slice or julienne the 1/2 green onion as well.
Step 5
The key to delicious perilla kimchi is the sauce! In a bowl, combine 10 tablespoons of soy sauce, 10 tablespoons of water, 1 tablespoon of sugar, 4 tablespoons of gochugaru, 6 tablespoons of fish sauce, and 1 tablespoon of minced garlic.
Step 6
Stir the sauce ingredients well with a spatula or spoon until everything is evenly combined and the sugar has dissolved. Thoroughly mixing will result in a more flavorful sauce.
Step 7
Add the julienned carrot, onion, and green onion to the prepared sauce. Mix everything together gently, ensuring the vegetables are well coated with the sauce. Marinating the vegetables in the sauce beforehand will add a richer flavor when layered with the perilla leaves.
Step 8
Prepare a clean, airtight container for storing your perilla kimchi. Using a clean and dry container will help keep your kimchi fresh for longer.
Step 9
Start by placing 3 perilla leaves at the bottom of the container. Try to arrange them evenly without too much overlap, so the sauce can be distributed evenly.
Step 10
Spread a moderate amount of the vegetable and sauce mixture evenly over the 3 perilla leaves. Be careful not to use too much sauce at once, as it can make the kimchi too salty. Adjust the amount as needed.
Step 11
Continue this process, layering 3 perilla leaves, then a layer of sauce, followed by another 3 perilla leaves and more sauce. Layering 3 leaves at a time is recommended because using just one leaf can lead to overly salty kimchi; this method helps achieve a better balance of flavor and a more pleasant texture. Repeat this layering until you’ve used all the perilla leaves and sauce, and your delicious perilla kimchi will be ready!
