Fragrant Perilla Leaf Jangajji: A Flavorful Rice Companion Recipe
Easily make Perilla Leaf Jangajji at home, it’s the perfect side dish for any weather!
Introducing the magical Perilla Leaf Jangajji that will awaken your appetite on sluggish days, just by placing a spoonful on your rice. It’s a captivating ‘rice thief’ with a deep, rich flavor, achievable without any special ingredients. This is an excellent preserved side dish that you can enjoy for a long time after making it.
Main Ingredients
- 40 fresh perilla leaves
Seasoning Ingredients
- 5 Tbsp soy sauce
- 3 Tbsp water
- 2 Tbsp oligosaccharide (for sweetness)
- 1 Tbsp plum extract (for tanginess)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 5 Tbsp soy sauce
- 3 Tbsp water
- 2 Tbsp oligosaccharide (for sweetness)
- 1 Tbsp plum extract (for tanginess)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, we prepare the fresh perilla leaves. Wash them thoroughly under running water. After rinsing away any dirt or debris, soaking them in cold water for about 10 minutes will make the leaves crisper and help maintain their refreshing texture.
Step 2
Gently pat the washed perilla leaves dry and trim off the tough stem ends. It’s important to preserve the fresh aroma of the leaves, so be careful not to press them too hard while drying.
Step 3
Now, it’s time to prepare the ingredients for the delicious seasoning of your Jangajji. Measure out all the seasoning ingredients listed in the recipe so they are ready to use.
Step 4
In a mixing bowl, combine 5 Tbsp soy sauce and 3 Tbsp water. Add 2 Tbsp oligosaccharide for sweetness and 1 Tbsp plum extract for a touch of tang. Whisk these liquid ingredients together until smooth and well combined.
Step 5
To the soy sauce mixture, add 2 Tbsp gochugaru for a mild heat and 1 tsp minced garlic for its aromatic quality. Stir well. Finally, incorporate 1 Tbsp sesame oil for a nutty aroma and 1 Tbsp toasted sesame seeds. Mix everything thoroughly. Now, it’s crucial to taste the seasoning and adjust it to your preference. If it’s too salty, add a little more water; if it’s too bland, add a tiny bit more soy sauce to achieve the perfect balance.
Step 6
It’s time to carefully spread the delicious seasoning onto each perilla leaf. Take about 1/2 Tbsp of the sauce for each leaf and gently coat both sides evenly. The seasoning will enhance the wonderful aroma of the perilla leaves.
Step 7
When layering the seasoned perilla leaves, alternate the direction of the stems every 10 leaves. This stacking method makes it much easier to take out the Jangajji later, even after it has softened, and ensures the seasoning penetrates evenly, resulting in a more flavorful dish.
Step 8
Finally, sprinkle a generous amount of toasted sesame seeds over the top for added nuttiness. Following the sauce that has collected at the bottom, drizzle a little more over the top layer of the Jangajji. This creates a visually appealing and even more flavorful Perilla Leaf Jangajji. Now, it’s time to enjoy your delicious rice side dish!
