Fragrant Pickled Perilla Leaves (Kkaennip Jangajji)
Fragrant Pickled Perilla Leaves (Kkaennip Jangajji)
The Best Appetizer When You Have No Appetite! How to Make Fragrant Pickled Perilla Leaves
Introducing Kkaennip Jangajji, a staple preserved side dish that lasts a long time. Its savory and fragrant flavor is exceptional and pairs well with any meal. It’s especially good with rich, grilled meats, as it cuts through the richness and stimulates your appetite. If you make this with care, it will be a satisfying side dish for both everyday meals and when hosting guests.
Main Ingredients- 100 fresh perilla leaves
- 2 Cheongyang chili peppers (spicy Korean peppers)
Delicious Pickling Brine- 300ml soy sauce
- 300g sugar (white or brown)
- 250ml vinegar
- 250ml water
- 300ml soy sauce
- 300g sugar (white or brown)
- 250ml vinegar
- 250ml water
Cooking Instructions
Step 1
First, wash each perilla leaf carefully. After rinsing them thoroughly under running water, it’s crucial to drain them completely on a colander. If any water remains, the pickled leaves can become mushy or spoil.
Step 2
In a pot, combine 300ml soy sauce, 250ml vinegar, 300g sugar, and 250ml clean water. Start heating this mixture over high heat.
Step 3
Stir the mixture with a spatula to prevent the sugar from sticking to the bottom. Continue stirring until the sugar is completely dissolved and the brine is smooth. This is a key step for a good texture.
Step 4
As soon as the brine begins to boil vigorously (‘bubbling up’), immediately turn off the heat. Skim off any foam that forms on the surface. Let the brine cool down completely. Pouring hot brine over the leaves will cook them.
Step 5
Arrange the perilla leaves neatly in your storage container. We recommend layering them in stacks of about 5 leaves. By stacking them in a staggered pattern, 5 leaves at a time, they will fit flat and snugly. This ensures the brine is absorbed evenly and makes them easy to pick out later when serving.
Step 6
Add the sliced Cheongyang chili peppers in between the layers of perilla leaves. This will add a pleasant spicy kick, making the jangajji even more delicious. You can add more if you like it spicier, but be mindful not to add too many, or it might become too hot.
Step 7
Carefully pour the completely cooled brine over the perilla leaves, ensuring they are fully submerged. Pour slowly so the brine seeps into all the leaves evenly.
Step 8
Over time, the perilla leaves might float to the surface. To ensure they remain submerged in the brine, place a weight or a clean plate on top for about 30 minutes. This helps the leaves pickle evenly.
Step 9
Remove the weight or plate, then seal the container tightly with a lid and refrigerate. Do not store at room temperature, as this can cause fermentation.
Step 10
While you can enjoy them right away, it’s best to turn the leaves over every day for the first 3 days. This process ensures the brine penetrates the leaves thoroughly, deepening their flavor. Just flip them gently in the container.
Step 11
After the 3-day fermentation and flipping process, let them chill in the refrigerator for another week. This allows the flavors to fully develop, resulting in a more delicious jangajji. Enjoy your fragrant and tasty pickled perilla leaves!
