Delicious Pickled Perilla Leaves (Kkaennip Jangajji)
Easy Recipe for Pickled Perilla Leaves (Kkaennip Jangajji) – A Perfect Side Dish
Let’s make some delicious pickled perilla leaves (Kkaennip Jangajji) that are perfect as a side dish with rice or a fantastic accompaniment to grilled meats! This is a simple recipe for a pantry staple that you’ll want to make again and again.
Ingredients
- 40 perilla leaves
- 600ml broth (anchovy-kelp broth or rice water)
- 8 Tbsp soy sauce
- 4 Tbsp sugar
- 4 Tbsp vinegar
Cooking Instructions
Step 1
We’ll make delicious pickled perilla leaves using fresh, in-season perilla leaves. It’s not complicated, so follow along step-by-step!
Step 2
First, wash the perilla leaves thoroughly under running water about two times. Then, soak the leaves in water mixed with a little vinegar for about 2 minutes. This helps to effectively remove any residual pesticides or impurities. After draining the water, trim off any tough stems at the end of the leaves.
Step 3
Arrange the prepared perilla leaves upright in your storage container. Stacking them vertically, rather than flat, is a key to ensuring the marinade soaks in evenly.
Step 4
Now, let’s make the delicious marinade that will give the pickled perilla leaves their wonderful flavor. In a pot, combine 600ml of broth, 8 Tbsp soy sauce, 4 Tbsp sugar, and 4 Tbsp vinegar. Bring to a boil over medium heat. Stir occasionally until the sugar dissolves and all ingredients are well combined.
Step 5
Once the marinade comes to a boil, turn off the heat and let it cool down slightly (until the steam subsides). Pouring boiling hot liquid can affect the freshness of the perilla leaves, so wait until it’s warm. Then, pour the warm marinade over the perilla leaves arranged upright in the container. Arranging them this way means they won’t float, and the marinade will penetrate evenly, even without any weights.
Step 6
After pouring the marinade, don’t close the lid immediately. Let it sit at room temperature for about 30 minutes to release the heat. Once the heat has dissipated, close the lid and let it sit at room temperature for about one day to ferment. This process allows the flavors to meld beautifully into the perilla leaves.
Step 7
After one day of room temperature fermentation, transfer the pickled perilla leaves to the refrigerator for storage. The photo shows the result after two days; the color is appetizing, and the flavors have nicely penetrated. Your delicious pickled perilla leaves are now ready!
Step 8
These pickled perilla leaves are incredibly tasty served with freshly cooked warm rice or alongside grilled meats like pork belly. Enjoy a satisfying meal, even when you don’t have much appetite, with these fragrant and flavorful pickled perilla leaves!
