Perilla Leaf Jangajji: The Ultimate Summer Side Dish Recipe
Summer Delicacy! Make Perilla Leaf Jangajji with Simple Soy Sauce Brine. Enhance Your Meal with Tips on Storage & Fermentation!
Let’s make delicious Perilla Leaf Jangajji, a real rice thief that you’ll crave when your appetite is low. This recipe uses simple ingredients and an easy process, perfect for anyone to succeed.
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 start making Perilla Leaf Jangajji, which pairs perfectly with grilled meats. This is a magical side dish that will have you finishing a bowl of rice in no time.
Step 2
First, wash the perilla leaves thoroughly 2-3 times under running water. It’s crucial to drain them completely after washing. Placing the leaves upright to drain will remove excess water more efficiently. Once drained, carefully stack the perilla leaves upright in a clean container, with the leaves facing upwards. This stacking method helps the marinade penetrate evenly.
Step 3
Now, let’s make the delicious Jangajji marinade. 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 to a boil over high heat. Once the mixture starts to bubble vigorously, reduce the heat to medium and simmer for about 2 minutes more, allowing the ingredients to meld and the flavors to develop.
Step 4
Pour the hot marinade directly over the prepared perilla leaves in the container. The hot marinade will wilt the leaves and infuse them with a wonderful aroma. After pouring the marinade, let it cool down completely at room temperature before covering the container and refrigerating. Store in the refrigerator and enjoy after 2-3 days, when the flavors have matured beautifully.
Step 5
And there you have it – delicious Perilla Leaf Jangajji! The aromatic perilla leaves combined with the savory soy sauce marinade will elevate your meal. Enjoy your cooking!
