Aromatic Pickled Perilla Leaves
Aromatic Pickled Perilla Leaves
[Super Easy Perilla Leaf Jangajji Golden Recipe] Masterpiece Perilla Leaf Jangajji for Summer Appetites
After introducing pickled garlic scapes and garlic recipes yesterday, I’m continuing the jangajji (pickled dishes) series with perilla leaf jangajji today. It’s incredibly simple to make, yet the flavor is exceptionally good, so I wanted to share it with you! This is a must-have side dish that perfectly complements rice.
Ingredients for Perilla Leaf Jangajji- 500g fresh perilla leaves
- 500ml beer (helps remove any gamey smell and tenderizes the leaves)
- 300ml soy sauce (jin ganjang)
- 50ml vinegar (adds a refreshing tang)
Cooking Instructions
Step 1
First, trim off the tough, green stems from the top of the perilla leaves.
Step 2
As shown in the picture, tidy up the edges of the perilla leaves, removing any damaged or discolored parts for a neat appearance.
Step 3
Now, let’s wash the perilla leaves thoroughly. Soak them briefly in water diluted with baking soda or vinegar, then rinse them multiple times under running water. It’s crucial to remove as much moisture as possible after washing. Place the leaves upright in a colander, separating them, and let them drain for about half a day until most of the water has evaporated. Ensure the container you’ll use for pickling is also completely dry.
Step 4
Let’s make the delicious pickling brine! Combine 500ml of beer, 300ml of soy sauce, and 50ml of vinegar in a pot and bring it to a boil. (Tip: For an enhanced flavor profile, consider adding a few dried bird’s eye chilies or thinly sliced garlic.)
Step 5
Layer the drained perilla leaves neatly into the prepared container. Since perilla leaves are bulky, they might not be fully submerged in the brine initially. Don’t worry! Every few hours, gently flip the leaves or pour some brine over them. This will help them wilt and become fully submerged in the liquid. After about a day, the leaves will have absorbed the flavors, resulting in a delicious jangajji.
Step 6
The resulting perilla leaf jangajji boasts a wonderful aroma, a balanced salty-sweet taste, and a pleasant tang that makes it perfect for whetting your appetite, especially during warmer months. It’s an excellent side dish that can easily make you finish a bowl of rice! For those trying it for the first time, I recommend making a small batch to taste before committing to a larger quantity. Enjoy your homemade summer delicacy!
