Authentic Pickled Perilla Leaves (Kkaennip Jangajji) Golden Recipe
[Mangaek Baengwa] EP. 56: The Ultimate Side Dish, Easy Homemade Pickled Perilla Leaves
A hearty side dish that’s always ready to grace your table once made, pickled perilla leaves (Kkaennip Jangajji)! The fragrant perilla leaves paired with a savory, salty sauce are absolutely divine with rice. They’re also a perfect accompaniment to grilled meats like pork belly, making them a versatile and attractive banchan for any season. This magical Kkaennip Jangajji will make you devour a bowl of rice in no time, even if you don’t have much appetite. Let’s make it right now!
Essential Ingredients
- 50 fresh perilla leaves
- 3 whole garlic cloves
- 1 green chili pepper
- 1 red chili pepper
Flavorful Sauce Ingredients
- 1/2 paper cup soy sauce (approx. 100ml)
- 1/2 paper cup vinegar (approx. 100ml)
- 1/2 paper cup sugar (approx. 100ml)
- 1/2 paper cup water (approx. 100ml)
- 1/2 paper cup soy sauce (approx. 100ml)
- 1/2 paper cup vinegar (approx. 100ml)
- 1/2 paper cup sugar (approx. 100ml)
- 1/2 paper cup water (approx. 100ml)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water. Then, gently pat them dry with paper towels or a clean kitchen cloth to remove all excess moisture. Lingering water can cause the pickles to spoil quickly. Trim the stems, leaving about 1cm, for a neat preparation.
Step 2
It’s time to make the pickling sauce. In a pot, combine 1/2 cup water, 1/2 cup soy sauce, and 1/2 cup sugar. Bring to a boil over medium heat. Once the sugar has dissolved and the mixture comes to a rolling boil, turn off the heat and stir in 1/2 cup of vinegar just before removing from the stove. Adding the vinegar at the very end helps preserve its fresh, tangy aroma.
Step 3
Peel the whole garlic cloves and slice them thinly. Wash the green and red chili peppers, and then thinly slice them as well. Slicing them this way allows them to be interspersed between the perilla leaves, adding flavor and a beautiful visual appeal.
Step 4
Now, let’s start layering the perilla leaves. In a sterilized storage container, lay down about 5 perilla leaves neatly at the bottom. Sprinkle a small amount of the sliced garlic, green chili, and red chili peppers over the leaves. Repeat this process, layering about 5 leaves at a time and adding a bit of the chili and garlic, until all the perilla leaves are used.
Step 5
Once all the perilla leaves are stacked, pour the prepared sauce evenly over them, ensuring the leaves are submerged in the liquid. It’s important for the sauce to penetrate well between the leaves. After pouring the sauce, close the lid tightly to seal the container.
Step 6
Now it’s time for the Kkaennip Jangajji to mature beautifully. Leave the sealed container at room temperature for about half a day (12 hours) to allow the flavors to meld and the sauce to be absorbed by the leaves. Afterward, store it in the refrigerator. Refrigerated, your delicious pickled perilla leaves will keep well for a long time!
