Perilla Leaf Jangajji (Pickled Perilla Leaves) – Golden Ratio Recipe
Appetite-Stimulating Sweet & Sour Perilla Leaf Jangajji: The Golden Recipe!
Introducing a golden recipe for homemade, refreshingly sweet and sour perilla leaf jangajji that’s incredibly easy to make. It’s the perfect side dish for rice!
Main Ingredients- 300g perilla leaves
- 8 cloves garlic
Brine- 1 cup soy sauce
- 1 cup water
- 1/2 cup sugar
- 1/2 cup vinegar
- 1 cup soy sauce
- 1 cup water
- 1/2 cup sugar
- 1/2 cup vinegar
Cooking Instructions
Step 1
First, carefully wash each perilla leaf under running water. After washing, it’s best to spread them out on a colander, without overlapping, to remove as much moisture as possible. Let them drain for a while until most of the water is gone, then stack them neatly.
Step 2
Let’s make the delicious jangajji brine! In a pot, combine 1 cup soy sauce, 1 cup water, 1/2 cup sugar, and 1/2 cup vinegar. Add 8 thinly sliced garlic cloves as well. Bring to a gentle boil over medium heat, just until the sugar dissolves. Turn off the heat and let the brine cool completely.
Step 3
Arrange the well-drained perilla leaves neatly in a clean container. Carefully pour the cooled soy sauce brine over the perilla leaves, ensuring they are covered.
Step 4
Initially, the perilla leaves might seem to float a bit above the brine. Don’t worry! As time passes, the leaves will wilt and shrink in volume, naturally submerging completely in the brine.
Step 5
Cover the container and let it ferment in the refrigerator for about two days. After two days, take out the perilla leaves and pour the remaining brine back into a pot. Bring it to a brief boil again, let it cool completely, and then pour it back over the perilla leaves. This process enhances the flavor and allows for longer storage.
Step 6
Your delicious perilla leaf jangajji is now ready to be served! This ‘rice thief’ side dish is guaranteed to make you want another bowl of rice.
Step 7
Enjoy your meal with this refreshing and tasty perilla leaf jangajji! For a spicier kick, you can also pickle some chopped chili peppers or red chili slices along with the perilla leaves.
