Soy-Marinated Perilla Leaves Jangajji
Easy Recipe for Soy-Marinated Perilla Leaves Jangajji Without Boiling the Sauce
Learn how to make delicious soy-marinated perilla leaves jangajji easily without boiling the sauce. This recipe is perfect for a quick and flavorful side dish that will become a favorite with your meals!
Ingredients- 200 perilla leaves
- 300ml water
- 300ml soy sauce
- 100ml soju (Korean rice wine)
- 200ml sugar
- 200ml vinegar
Cooking Instructions
Step 1
1. Prepare approximately 200 perilla leaves. Trim off the dirty stem ends with scissors. Soak the leaves in a light vinegar water solution for about 5 minutes to sanitize them. Afterwards, gently wash each leaf under running water. Shake off excess water and place them in a colander to drain completely. Ensuring the leaves are dry is key.
Step 2
2. In a bowl, combine 300ml water, 300ml soy sauce, 100ml soju, 200ml sugar, and 200ml vinegar. Stir well until the sugar is completely dissolved. (Tip: You can substitute plum syrup for sugar, but if you do, reduce the amount of vinegar. If you prefer not to use soju, mirin (sweet cooking wine) can be used instead. Since mirin is already sweet, reduce the sugar to about 150ml when using mirin.) Feel free to adjust the sauce proportions to your taste.
Step 3
3. Neatly stack the drained perilla leaves in a food container. Pour the prepared soy sauce mixture evenly over the leaves. Place a heavy plate or lid on top to keep the perilla leaves submerged in the liquid. Cover the container with a lid and let it sit at room temperature for 12 hours to ferment. After that, refrigerate for about one day before serving.
Step 4
4. Before refrigerating, gently flip the perilla leaves from the bottom to the top. This helps the marinade to penetrate evenly throughout all the leaves, ensuring a delicious taste. For longer storage, you can boil the marinade, let it cool completely, and then pour it over the leaves. This method helps preserve the jangajji for an extended period.
Step 5
I had a lot of perilla leaves at home, so I decided to try making jangajji, and I was so happy to find it tasted delicious after just one day! This method makes it incredibly easy to prepare soy-marinated perilla leaves without boiling the sauce. Give it a try and have a wonderful day! *^^*
