Ready-to-Eat Pickled Perilla Leaves (Kkaennip Jangajji)
Quick and Flavorful Pickled Perilla Leaves Recipe
It’s the perfect season for delicious perilla leaves! While we love using them for fresh wraps or making kimchi, today we’re making pickled perilla leaves that are delicious right away. Their refreshing aroma and savory-sweet marinade will elevate your meal, making them a perfect side dish for rice or a lunchbox addition. This recipe is simple enough for anyone to follow, so let’s get started!
Main Ingredients
- 45 fresh perilla leaves
- 1 red chili pepper
- A small amount of chopped green onion
Pickling Marinade
- 1 cup low-sodium soy sauce (200ml)
- 2 Tbsp fish sauce (tuna extract) (30ml)
- 1 Tbsp minced garlic (15g)
- 2 Tbsp rice wine (mirin or similar) (30ml)
- 2 Tbsp sugar (20g)
- 1 cup low-sodium soy sauce (200ml)
- 2 Tbsp fish sauce (tuna extract) (30ml)
- 1 Tbsp minced garlic (15g)
- 2 Tbsp rice wine (mirin or similar) (30ml)
- 2 Tbsp sugar (20g)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water. Trim off the stems, leaving just a small bit to keep them intact, and then pat them completely dry with paper towels or a clean cloth. Ensuring the leaves are dry is crucial to prevent them from becoming soggy.
Step 2
Arrange the dried perilla leaves neatly in layers inside your chosen storage container or airtight jar. Try not to press them down too firmly to avoid bruising the delicate leaves.
Step 3
Slice the red chili pepper thinly or chop it finely. Scatter the chopped red chili pepper over the layered perilla leaves. This adds a beautiful color and a hint of spice. If you enjoy a bit more heat, you can add a small amount of Korean green chili pepper (cheongyang chili) as well.
Step 4
Combine all the marinade ingredients (low-sodium soy sauce, fish sauce, minced garlic, rice wine, and sugar) in a saucepan. Bring the mixture to a boil and let it simmer for about 3-4 minutes, ensuring the sugar is completely dissolved. Then, remove from heat and let it cool for about 10-15 minutes. Allowing the marinade to cool slightly before pouring prevents the perilla leaves’ fresh aroma from dissipating.
Step 5
Sprinkle the chopped green onion evenly over the perilla leaves. Once the green onion is added, carefully pour the cooled soy sauce mixture over the leaves, ensuring it saturates them evenly. Make sure to get the marinade in between the layers.
Step 6
Let the perilla leaves sit at room temperature for about 30 minutes. This allows the leaves to soften slightly and absorb the flavors of the marinade. After this resting period, transfer the perilla leaves and the marinade into an airtight container for storage. You can enjoy them immediately, but they’ll taste even better after a few days in the refrigerator as the flavors deepen. They are best stored in the refrigerator and will keep for about 2-3 weeks.
