Soy-Marinated Perilla Leaves (Kkaennip Jangajji)
How to Make Delicious Soy-Marinated Perilla Leaves in Just 3 Days Without Cooking
As it’s early summer, the perilla leaves are tender and their aroma is subtle, so I’ve made soy-marinated perilla leaves in just 3 days, ensuring they are neither too sour nor too sweet. I’ll show you the finished soy-marinated perilla leaves at the end. I hope this video is helpful when you serve them. Enjoy this simple and flavorful recipe!
Perilla Leaf Jangajji Main Ingredients
- 20 bundles of fresh perilla leaves (approx. 600 leaves)
- 1 onion (medium-sized)
- 150g garlic cloves
- 4 red chilies
- 8 Cheongyang chilies (or other small, hot green chilies)
Umami-Boosting Marinade Ingredients
- 500ml soju (16.5% ABV or higher)
- 500ml soy sauce (for soup/seasoning)
- 500ml anchovy broth
- 250ml apple syrup
- 500ml soju (16.5% ABV or higher)
- 500ml soy sauce (for soup/seasoning)
- 500ml anchovy broth
- 250ml apple syrup
Cooking Instructions
Step 1
① Thoroughly Wash the Perilla Leaves: The foundation of delicious perilla leaf jangajji is meticulously cleaning the fresh leaves. Fill a bowl with enough water to submerge the leaves, then add half a cup (125ml) of vinegar. Place a heavy object on top of the leaves to keep them submerged, and let them soak for 10 minutes. After 10 minutes, rinse the leaves one by one under running water to remove any dirt or impurities. Gently shake off excess water and place them in a colander to drain completely.
Step 2
② Prepare the Complementary Vegetables: Prepare the vegetables that will add flavor to your jangajji. Thinly slice one medium onion. Mince the 150g of garlic cloves as thinly as possible – this is key for eating them together with the perilla leaves. Slice the 8 Cheongyang chilies and 4 red chilies into large pieces, removing the seeds if you prefer less heat. Combine these prepared vegetables in a bowl and lightly mix.
Step 3
③ Create the Perfect Marinade: Now, let’s make the marinade that defines the taste of your jangajji. In a bowl, combine 2 cups (500ml) of soju, 2 cups (500ml) of soy sauce, 2 cups (500ml) of anchovy broth, and 1 cup (250ml) of apple syrup. Mix well. The soju acts as a natural preservative for longer storage, while the soy sauce provides the base flavor. The anchovy broth adds depth and umami, and the apple syrup offers a subtle sweetness and aroma. You can substitute the anchovy broth with mirin (sweet cooking wine) or plain water, and the apple syrup with plum syrup or corn syrup. If you prefer a tangier taste, add an additional half cup (125ml) of vinegar. This marinade, without added sugar or corn syrup, will be wonderfully flavorful.
Step 4
④ Room Temperature Fermentation for 3 Days: In an airtight container or jar, layer the drained perilla leaves. Next, add the sliced vegetables, and pour the marinade evenly over them. Continue layering perilla leaves, vegetables, and marinade until all ingredients are used. To ensure the leaves stay submerged and ferment properly, place a weight on top, such as a fermentation press or a bottle filled with water. Cover the container and let it ferment at cool room temperature for 3 days. Crucially, open the lid once daily to gently flip the perilla leaves. This process ensures the marinade evenly penetrates, resulting in perfectly seasoned jangajji in just 3 days.
Step 5
⑤ Completion and Storage: After 3 days, open the lid to check your well-fermented soy-marinated perilla leaves. Taste them – they should be perfectly balanced, not too sour or too sweet, with the distinct aroma of perilla leaves beautifully complementing the marinade. They make an excellent side dish for rice! When ready to eat, simply take out the perilla leaves. The remaining marinade can be stored in the refrigerator and used in other dishes. Enjoy your delicious soy-marinated perilla leaves! Thank you for watching. Your subscription, likes, and notifications help me create more great recipes.
