Pickled Perilla Leaves (Myeonginamu Jangajji)
Pickled Perilla Leaves (Myeonginamu Jangajji)
How to Make Delicious Pickled Perilla Leaves (Myeonginamu Jangajji)
Let’s make the essential pickled perilla leaves that are a perfect match for any meat dish. Enjoy their refreshing flavor and satisfying texture!
Ingredients- 1 bunch fresh perilla leaves (Myeonginamu) (approx. 200-250g)
- 1/2 cup soy sauce (100ml)
- 1/2 cup vinegar (rice vinegar or apple cider vinegar recommended) (100ml)
- 1/2 cup sugar (100g)
- A splash of soju or cooking wine (2-3 Tbsp)
- 1/2 cup water (100ml)
Cooking Instructions
Step 1
We’re going to learn how to make delicious pickled perilla leaves (also known as Myeonginamu Jangajji) right at home! These are an absolute must-have when enjoying grilled meats like pork belly or ribs, providing a delightful contrast in flavor and texture. They’re easy to store and always ready to elevate your meal.
Step 2
First, gently rinse the perilla leaves multiple times under cool running water to remove any dirt or debris. It’s important to ensure they are thoroughly clean. After rinsing, soak them in a bowl of water with 1 tablespoon of vinegar for about 1 minute. This helps to keep them fresh and crisp. Rinse them once more after soaking. Crucially, drain them very well by placing them in a colander. Any excess water can make the pickles soggy.
Step 3
Now, let’s prepare the pickling brine, which is the heart of this delicious jangajji! Measure out 1/2 cup of soy sauce, 1/2 cup of vinegar (rice or apple cider vinegar works beautifully), 1/2 cup of sugar, and about 2-3 tablespoons of soju or cooking wine to add depth and help with preservation. Finally, add 1/2 cup of water.
Step 4
Combine all the ingredients for the brine – soy sauce, vinegar, sugar, soju, and water – in a saucepan. Heat over medium heat and bring to a boil, stirring occasionally to ensure the sugar dissolves completely. Once it starts to boil, let it simmer for another 1-2 minutes. Skimming off any foam that rises to the surface will result in a clearer brine.
Step 5
Carefully pour the hot pickling brine over the perilla leaves that you have neatly arranged in a heatproof container (glass is ideal). Pouring it while hot helps to wilt the leaves slightly and begin the pickling process. Make sure the leaves are fully submerged in the brine; you can use a small plate or weight if needed.
Step 6
Once you’ve poured the brine, let the container cool down at room temperature for about an hour. After it has cooled considerably, cover the container and let it sit at room temperature for one day. From the second day onwards, store it in the refrigerator. You can start enjoying your homemade Myeonginamu Jangajji! It will keep well in the fridge for a good while. Enjoy this delightful condiment with your favorite Korean BBQ!
