Fragrant Perilla Leaf Jangajji and Spicy Perilla Leaf Kimchi: Two Rice Thieves from One Sauce!
National Side Dish Perilla Leaf Jangajji & Kimchi: Bursting with Softness and Umami! The Secret to Two Perilla Leaf Dishes with One Sauce
Make the beloved Korean side dish, perilla leaf jangajji, that’s affordable and even more delicious with its exquisite aroma! This recipe shows you how to create two perilla leaf dishes – tender jangajji and spicy kimchi – simultaneously using one basic soy sauce marinade. It’s the ultimate side dish that will have you finishing a bowl of rice in no time.
Main Ingredients
- 150 Perilla leaves
- 10 whole garlic cloves
- Dried Vietnamese chili peppers (or Cheongyang peppers), to taste
Cooking Instructions
Step 1
The most crucial step is washing the perilla leaves. Perilla leaves can have dust or pesticide residues on their surface, so it’s essential to wash them thoroughly multiple times.
Step 2
In a large bowl, add water and 1-2 tablespoons of baking soda, stirring well to dissolve. Soak the perilla leaves for about 5 minutes. Then, rinse each leaf carefully under running water. Drain the leaves completely in a colander. Arranging the leaves with the stems facing upwards helps them drain more effectively.
Step 3
When trimming the perilla leaves, do not cut off the stems completely. Leave a short stem portion, just enough to hold the leaves with chopsticks, and trim off the rest neatly. This makes it easy to pick up and eat the leaves or spread seasoning.
Step 4
In a pot, add enough water to submerge the perilla leaves and 1 tablespoon of coarse sea salt. Bring the water to a boil. Once boiling, add the perilla leaves, and gently press them down with a spoon or spatula to ensure they are all submerged. Blanch for exactly 30 seconds. Blanching for too long can make the leaves mushy.
Step 5
After blanching, do not rinse the perilla leaves under cold water immediately. Turn off the heat and drain the leaves in a colander, allowing them to cool naturally. This light blanching process softens the characteristic crispness of the perilla leaves, making them more pleasant to eat.
Step 6
While the perilla leaves are cooling, prepare the garlic for the jangajji. Trim the bitter-tasting tips off 10 whole garlic cloves with a knife.
Step 7
You can add the garlic cloves whole, but slicing them thinly into rounds (slits) will release more flavor. Feel free to choose according to your preference.
Step 8
Now, let’s make the delicious jangajji soy sauce marinade. In a pot, combine 2 cups of water, 2 cups of soy sauce, 2 cups of soju, and the prepared garlic slices. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for an additional 2 minutes. If you prefer a spicier kick, add dried Vietnamese chili peppers or Cheongyang peppers. (Tip: Jin-ganjang is best for cooking and boiling dishes, while Yang-jo ganjang is suitable for salads or sauces.)
Step 9
Turn off the heat and add 1 cup of vinegar, 1.5 cups of sugar, and 1/2 cup of plum extract to the soy sauce mixture. Stir well until the sugar is completely dissolved. (Tip: Vinegar loses its sharpness when boiled, so add it after turning off the heat. Sugar thickens the sauce, so it’s also best added off the heat. Plum extract enhances the umami of the soy sauce, so be sure to include it.)
Step 10
Let the prepared soy sauce mixture cool completely at room temperature. Pouring hot marinade can make the perilla leaves too soft, so ensure it’s fully cooled before use. This marinade is incredibly versatile and can be used for other types of jangajji, mixed with rice for a delicious meal, or as a seasoning for various dishes. Mixed with finely minced garlic and a drop of sesame oil, it makes an excellent, non-overpowering sauce for grilled meats. Don’t discard any leftover marinade; reuse it in salads or as a meat sauce to enjoy its delicious flavors! It’s a great way to reduce waste and elevate your cooking.
Step 11
Neatly stack the drained perilla leaves in an airtight container. Pour the completely cooled soy sauce marinade over the leaves, ensuring they are fully submerged. Leave at room temperature for about 1 hour to allow the marinade to penetrate, then refrigerate immediately. You can enjoy the delicious perilla leaf jangajji after 2 days.
Step 12
Over time, the flavorful soy sauce marinade will deeply infuse the perilla leaves, resulting in a jangajji with a beautiful, autumn-like color.
Step 13
Now, let’s make perilla leaf kimchi using the same soy sauce marinade! For this kimchi, we use fresh, unblanched perilla leaves, unlike the jangajji. To the soy sauce marinade, add red pepper flakes, sesame oil, and sesame seeds to create the kimchi seasoning. (Tip: The soy sauce marinade already has seasoning, so no additional salt is usually needed. However, taste and add more sugar or red pepper flakes if desired.) Layer the perilla leaves (2-3 at a time) and spread the seasoning evenly. This creates delicious perilla leaf kimchi.
Step 14
While the soy sauce-only perilla jangajji is wonderful, the spicy perilla leaf kimchi with red pepper flakes is also an excellent ‘rice thief.’ Instead of making them separately, complete both versions of perilla side dishes at once using one soy sauce base. The visual appeal of having both dishes side-by-side is mouthwatering. It makes you want to grab a bowl of rice and start eating immediately!
Step 15
Especially the perilla leaf jangajji, when wrapped around plain rice, is so delicious that it creates a magical effect, making you want to eat more and more rice. This clean yet deeply savory perilla dish makes for a satisfying meal even without meat. It’s a top-tier side dish that children also love and praise!
Step 16
Wrapping warm, steamed rice with perilla leaf kimchi is an absolutely fantastic experience. It truly lives up to the name ‘rice thief.’ Even without other side dishes, this perilla kimchi will have you eating two bowls of rice as a baseline.
Step 17
Perilla leaves have a fantastic synergy with fatty foods. When paired with pork belly (samgyeopsal), the richness of the pork is perfectly balanced by the slight spiciness and deep flavor of the perilla, allowing you to eat more without feeling greasy. The combination of savory pork fat and aromatic perilla is always a winner, and perilla jangajji enhances the flavor of the meat even further. Perilla leaves and pork belly are eternal companions.
Step 18
When grilling pork belly, wrapping the grilled sausage with perilla leaves allows you to enjoy the sausage’s richness cleanly thanks to the perilla. The greasiness disappears, leaving only a delicious harmony.
Step 19
The subtle aroma of perilla leaves combined with the savory and sweet taste of sausage fills your mouth with happiness. When eating rich, fatty foods, jangajji is truly an excellent partner.
Step 20
Whether it’s the soy sauce-based perilla jangajji or the spicy perilla leaf kimchi with red pepper flakes, both offer a supreme ensemble no matter how you eat them. Avoid the hassle of making them separately; create two delicious perilla dishes at once from one soy sauce base and enjoy a bountiful meal!
