Savory Pickled Perilla Leaves (Kkaennip Jangajji)
Savory Pickled Perilla Leaves (Kkaennip Jangajji)
How to Make Delicious Pickled Perilla Leaves – The Perfect Side for Meat
Let’s make flavorful pickled perilla leaves that are a fantastic match for grilled meats! This recipe is simple and brings out the best of fresh, seasonal perilla leaves.
Ingredients for Pickled Perilla Leaves- 40 fresh perilla leaves
- 600ml stock (anchovy-kelp or water)
- 8 Tbsp soy sauce
- 4 Tbsp sugar
- 4 Tbsp vinegar
Cooking Instructions
Step 1
We’ll show you how to make delicious pickled perilla leaves using fresh, seasonal perilla leaves. Follow this simple recipe for a fantastic homemade side dish!
Step 2
First, gently wash the perilla leaves under running water about two times. Then, fill a bowl with water, add a little vinegar, and soak the perilla leaves for about 2 minutes. This step effectively removes any residual pesticides or impurities. After soaking, drain the leaves thoroughly and trim off any tough stem ends if necessary.
Step 3
Carefully arrange the prepared perilla leaves upright in a clean container or jar. Stack them neatly, ensuring the leaves are not crushed or damaged. This upright arrangement helps the pickling liquid penetrate evenly.
Step 4
Now, let’s prepare the flavorful pickling brine that will season the perilla leaves. In a pot, combine 600ml of stock (or water), 8 tablespoons of soy sauce, 4 tablespoons of sugar, and 4 tablespoons of vinegar. Bring this mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
Step 5
Once the brine is boiling, turn off the heat and let it cool slightly until the steaming subsides. It doesn’t need to be completely cold, but avoid pouring boiling liquid over the leaves as it can cook them. Pour the slightly cooled brine over the perilla leaves arranged in the container. By standing the leaves upright, you don’t need to weigh them down, and the brine will permeate evenly between the leaves, creating a rich flavor.
Step 6
After pouring the brine, remove the lid from the container and let it sit at room temperature for about 30 minutes. This allows the leaves to absorb the flavors as the residual heat dissipates. After 30 minutes, close the lid and let it marinate at room temperature for one full day. During this time, the leaves will become deliciously tangy and savory.
Step 7
This is what the pickled perilla leaves look like after two days. They are now ready to be stored in the refrigerator and enjoyed. For the best flavor, refrigerate for another 2-3 days to allow the seasonings to meld even further. Your delicious pickled perilla leaves are complete!
Step 8
These pickled perilla leaves are wonderful served with a warm bowl of rice or as a refreshing accompaniment to rich meat dishes like grilled pork belly. They add a delightful burst of flavor to any meal!
