Soy-Braised Perilla Leaves (Kkaennip Jangajji)
Make Delicious Perilla Leaf Jangajji for Any Season
Discover a less salty, more flavorful jangajji recipe that uses plum extract instead of excessive sugar, making it wonderfully delicious. Perfect as a side dish!
Perilla Leaf Preparation & Additional Ingredients- 80 perilla leaves
- 10 whole garlic cloves
- 1 red chili pepper
- 4-5 Korean green chili peppers
Flavorful Jangajji Sauce- 3 cups soy sauce
- 1 cup vinegar
- 2/3 cup xylitol sugar
- 1/2 cup plum extract
- 1 cup water
- 3 cups soy sauce
- 1 cup vinegar
- 2/3 cup xylitol sugar
- 1/2 cup plum extract
- 1 cup water
Cooking Instructions
Step 1
First, let’s prepare the perilla leaves. Soak the leaves in lightly salted water for about 30 minutes to loosen any residual pesticides or dirt. Then, rinse them thoroughly 2-3 times under running water. Drain them completely on a colander. Ensuring the leaves are well-drained will prevent them from becoming mushy and help them stay crisp during storage.
Step 2
Now, let’s make the delicious jangajji sauce. In a pot, combine 3 cups of soy sauce, 1 cup of vinegar, 2/3 cup of xylitol sugar, 1/2 cup of plum extract, and 1 cup of water. Stir everything together well. Bring the mixture to a boil over medium-high heat. As soon as it starts to boil, reduce the heat to medium-low, as it can easily overflow. Do not close the lid completely; leave it slightly ajar to allow steam to escape. Once boiled, let the sauce cool down completely.
Step 3
Thinly slice the whole garlic cloves. Slicing them this way allows the garlic flavor to infuse beautifully into the sauce, enhancing its overall aroma and taste.
Step 4
Remove the stems from the red chili pepper and slice it thinly on an angle. Slice the Korean green chili peppers similarly. If you enjoy a spicier kick, feel free to increase the number of green chilies.
Step 5
Now, carefully layer the perilla leaves in a jar or container. Place a layer of perilla leaves, then sprinkle some of the sliced garlic and chopped chili peppers somewhat sparsely over them. Repeat this process until all the perilla leaves are used. Finally, pour the completely cooled soy sauce mixture over the leaves, ensuring they are submerged. Store this in the refrigerator. For longer storage and an even richer flavor, you can carefully pour out the sauce every 2-3 days, re-boil it, let it cool, and pour it back over the leaves.
Step 6
If you find re-boiling the sauce bothersome, don’t worry! It’s absolutely delicious to eat immediately after making the sauce and pouring it over the leaves. The freshly made jangajji has a wonderfully vibrant taste, and after a few days, the flavors meld together to create an even deeper, more complex deliciousness.
