Aromatic Perilla Leaf Jangajji (Pickled Perilla Leaves) – Super Simple Recipe
Making Delicious Perilla Leaf Jangajji with Just 5 Ingredients
Try making these incredibly tasty perilla leaf jangajji at home, so simple and quick! They’re perfect for when you have a lack of appetite, acting as a real ‘rice thief’!
Main Ingredients
- 100 fresh perilla leaves (choose leaves of similar size for best results)
- Warm water (for washing perilla leaves)
Cooking Instructions
Step 1
First, check the freshness of your perilla leaves and discard any wilted or spoiled ones. Gently wash each leaf under running water to remove any dirt or dust. Then, carefully pat them dry with paper towels or drain them thoroughly in a colander. Trim off the tough stems from the perilla leaves with a knife. This step is crucial for the final flavor of your jangajji!
Step 2
Neatly arrange the prepared perilla leaves in your clean, sterilized airtight container. Layer them one by one, ensuring not to pack them too tightly. Leaving a little space between the leaves will allow the pickling brine to penetrate evenly. Fill the container about 70-80% full with the perilla leaves.
Step 3
Now, let’s make the delicious pickling brine! In a small bowl or pot, combine 100ml of vinegar, 100g of sugar, and 100ml of soy sauce. Stir well with a spatula or whisk until the sugar is completely dissolved. You’ll have a perfectly balanced sweet, sour, and savory brine. Feel free to adjust the sugar amount to suit your taste.
Step 4
Pour the prepared pickling brine evenly over the perilla leaves in the container. Use the back of a spoon or ladle to gently press down as you pour, ensuring the brine coats every single leaf. It’s important that the brine evenly coats the surface of the perilla leaves. The brine should slightly cover the leaves.
Step 5
Seal the container tightly and place it in the refrigerator. While it’s tasty to eat immediately, letting it mature in the refrigerator for at least one day will deepen the perilla’s aroma and allow the flavors to meld beautifully. During the maturation process, flip the perilla leaves once to ensure the brine permeates evenly, resulting in a richer taste. Your magical perilla leaf jangajji, perfect for finishing off a bowl of rice, is ready!
