Aromatic Perilla Leaf Jangajji (Pickled in Soy Sauce): Easy & Simple Recipe
A Must-Have Side Dish for Home Cooking! Simple Soy Sauce Pickled Perilla Leaves (Kkaennip Jangajji) – An Easy Recipe for Beginners
Introducing a super simple soy sauce pickled perilla leaf recipe that requires no complicated extra ingredients. Just boil the delicious sauce and pour it over the leaves for an instant classic! This easy-to-make, easy-to-eat jangajji is a perfect side dish that will have you reaching for more rice. Its sweet and tangy flavor is incredibly appetizing and versatile, pairing wonderfully with any meal.
Main Ingredients
- 80 fresh perilla leaves
Pickling Brine (Using measuring cup)
- 200ml water
- 200ml soy sauce
- 200ml sugar
- 200ml vinegar
- 200ml water
- 200ml soy sauce
- 200ml sugar
- 200ml vinegar
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water. After washing, it’s crucial to drain them well by standing them upright on a colander, making sure they don’t overlap. Carefully removing moisture from between the leaves will significantly increase the shelf life of your jangajji, allowing you to enjoy it for longer. Gently shake off any water lingering between the leaves.
Step 2
In a pot, combine 200ml of water, 200ml of soy sauce, 200ml of sugar, and 200ml of vinegar. Maintaining this 1:1:1:1 ratio is key to achieving the perfect flavor. If you prefer a less sweet taste, you can adjust the amount of sugar slightly to your preference. However, sticking to this basic ratio will give you a familiar and delicious jangajji flavor that everyone will love.
Step 3
Place the pot over medium heat. Once the mixture begins to boil, let it simmer briefly. When the brine starts to bubble vigorously in the center, immediately turn off the heat. Allow the brine to cool down significantly before using it. Pouring hot brine over the leaves can make them mushy, so it’s essential to let it cool down first.
Step 4
While the brine is cooling, carefully arrange the perilla leaves in an airtight container or food storage box. If the leaves are very large, you can cut them in half for easier handling. Smaller leaves can be placed whole. Layering the leaves alternately in a zigzag pattern helps to create an even height within the container.
Step 5
Once the pickling brine has cooled to lukewarm, pour it evenly over the perilla leaves in the container, ensuring they are fully submerged. This step completes the main part of making your soy sauce pickled perilla leaves! Make sure the brine seeps into all the layers of the leaves.
Step 6
Securely close the lid of the airtight container. Initially, let it sit at room temperature for about half a day to allow the flavors to meld with the perilla leaves. After this, transfer the container to the refrigerator. Typically, after about one day, the flavors will have fully developed, and the jangajji will be at its most delicious. It can be enjoyed over time while refrigerated.
Step 7
This fragrant and flavorful perilla leaf jangajji, with its perfect balance of sweet and tangy notes, is a fantastic companion to grilled meats as a wrap, or a wonderful addition to bibimbap! When serving, always use clean, dry utensils to prevent spoilage. And don’t throw away the leftover brine! You can re-boil it to sterilize, then pour it over fresh perilla leaves, onions, or garlic scapes for another delicious batch.
Step 8
For about 80 perilla leaves, they are usually consumed quickly, so separate sterilization of the container might not be strictly necessary. However, if you are pickling a larger quantity or plan to store them for an extended period, it is highly recommended to sterilize your glass jars or containers with boiling water before use. This ensures your jangajji stays fresh and hygienic for longer storage.
