Perilla Leaves pickled in Soy Sauce (Kkaennip Jangajji)
Pickled Perilla Leaves or Kkaetnip Jangajji is simple to make but still has tons of flavor. It is a great side dish to have with just rice or with Korean meat BBQs.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40-50 perilla leaves
- 1/3 cup water
- 1 1.5 inch square piece of dried kelp
- 2 Tbsp sugar
- 10 tsp water or kelp broth ((10 tsp = 3 Tbsp + 1 tsp) )
- 20 tsp tsp cooking sake ((20 tsp = 6 Tbsp + 2 tsp))
- 10 tsp tsp vinegar ((10 tsp = 3 Tbsp + 1 tsp))
- 13 tsp Korean jin ganjang soy sauce ((13 tsp = 4 Tbsp + 1 tsp))
Instructions
- 1
Rinse perilla leaves in water and let them dry in a colander.
- 2
Make kelp broth by quickly bringing 1/3 cup water and dried kelp in a pot to boil and then bring down to simmer immediately. Simmer 10 min. Discard kelp.
- 3
Measure 1/4 cup of kelp broth from 2 and return to pot. Add soy sauce, sake, sugar and vinegar to pot and bring to boil again.
- 4
Simmer for 3-4 minutes. Let it cool.
- 5
In a glass container, layer perilla leaves and then pour the soy sauce mixture over the leaves.
- 6
Put the pickled leaves in the fridge.
- 7
You can start eating the pickled perilla leaves after 3 days.