Perfect Perilla Leaves Jangajji: Easy and Fail-Proof Recipe for Delicious Pickled Perilla Leaves
Perfect Perilla Leaves Jangajji: Easy and Fail-Proof Recipe for Delicious Pickled Perilla Leaves
Your First Time Making Perilla Jangajji? Here’s How to Do It Flawlessly!
I’ve always enjoyed my mom’s homemade jangajji, but this was my first time making it myself, and it turned out wonderfully! This recipe uses 250 sheets of perilla leaves and a perfectly balanced brine that allows you to preserve them for a long time. Elevate your home cooking with this delicious and authentic perilla jangajji. Let’s get started!
Essential Ingredients- 250 fresh perilla leaves
The Golden Ratio Brine- 2 cups (400ml) Soy Sauce
- 1/2 cup (100ml) Korean Soup Soy Sauce (Gukganjang)
- 2/3 cup (approx. 130g) Sugar
- 1 cup (200ml) Plum Extract (Maesilcheong)
- 2 cups (400ml) Anchovy Broth
- 1-2 stalks white parts of a leek (whole)
- 2-3 dried chili peppers (adjust to taste)
- 10 whole garlic cloves
- 2 slices fresh ginger (thinly sliced)
- 2 cups (400ml) Soy Sauce
- 1/2 cup (100ml) Korean Soup Soy Sauce (Gukganjang)
- 2/3 cup (approx. 130g) Sugar
- 1 cup (200ml) Plum Extract (Maesilcheong)
- 2 cups (400ml) Anchovy Broth
- 1-2 stalks white parts of a leek (whole)
- 2-3 dried chili peppers (adjust to taste)
- 10 whole garlic cloves
- 2 slices fresh ginger (thinly sliced)
Cooking Instructions
Step 1
Gently wash the fresh perilla leaves under running water. Make sure to clean both the top and bottom sides of the leaves thoroughly for the best results.
Step 2
After washing, carefully arrange the perilla leaves in a colander and allow them to drain completely. It’s crucial to ensure they are very dry to prevent mold from forming during preservation.
Step 3
While the leaves are drying, prepare the brine. Combine all brine ingredients (soy sauce, soup soy sauce, sugar, plum extract, anchovy broth, leek, dried chilies, garlic, and ginger) in a pot. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5 minutes to allow the flavors to meld.
Step 4
Once the perilla leaves are completely dry, neatly layer them in a large, deep kimchi container or an airtight storage box. Arranging them carefully as you layer will help the brine penetrate evenly.
Step 5
Remove the boiling brine from the heat and strain out all the solid ingredients (leek, dried chilies, garlic, ginger). Discard the solids, keeping only the clear brine. Let the hot brine cool slightly for a moment to prevent the perilla leaves from becoming too wilted, then pour the still-hot brine over the layered leaves. Ensure the leaves are fully submerged in the brine.
Step 6
Let the jangajji ferment at room temperature for two days. After two days, carefully pour out only the brine, bring it to a boil again, and let it cool completely before pouring it back over the leaves. Repeat this boiling and cooling process one more time after another two days. Finally, two days after the second refill, pour the boiled and cooled brine over the leaves, and then immediately transfer the container to the refrigerator to chill and store. It will be deliciously ready to enjoy in about 6 days.
