Savory Pickled Perilla Leaves (Kkaennip Jangajji)
Savory Pickled Perilla Leaves (Kkaennip Jangajji)
Homemade Kkaennip Jangajji: The Ultimate Rice Companion
One bite of these flavorful pickled perilla leaves and you’ll finish a bowl of rice in no time!
Main Ingredients- 60g fresh perilla leaves (about one generous handful)
- 1/2 medium onion, thinly sliced
Cooking Instructions
Step 1
Gently wash the perilla leaves under running water and pat them completely dry with paper towels. Ensuring the leaves are dry is key to preventing them from becoming mushy later. [*Tip: Press lightly with a paper towel after washing to absorb excess moisture.*] Thinly slice the onion into strips.
Step 2
In a mixing bowl, combine all the marinade ingredients: 12 tablespoons of soy sauce, 2 tablespoons of red pepper flakes, 2 tablespoons of plum extract, 3 tablespoons of oligodang, 1 tablespoon of minced garlic, and 8 tablespoons of water. Whisk everything together until well combined and smooth. [*Tip: It’s important to stir thoroughly to ensure all the seasonings are evenly distributed.*]
Step 3
Add the thinly sliced onion from Step 1 to the marinade and mix well. The onions will absorb the flavorful marinade, making them even more delicious.
Step 4
Now, it’s time to assemble the pickled leaves. Lay one clean perilla leaf flat, then spread a thin layer of the prepared marinade over it. Top with a small amount of the sliced onion. Continue layering in this manner: perilla leaf, marinade, onion, perilla leaf, marinade, onion, and so on. [*Tip: Alternating the direction of the perilla leaves as you stack them ensures the marinade coats both sides evenly. The marinade will naturally seep into the layers as they stack.*]
Step 5
Keep stacking the perilla leaves and marinade until you’ve used all the ingredients! (You might need a large enough container to hold everything neatly.) Transfer the assembled pickled perilla leaves to an airtight container. Seal it tightly and refrigerate for at least one day before serving. [*Tip: Letting it marinate for a day allows the fragrant aroma of the perilla leaves and the savory depth of the marinade to meld beautifully. It’s a fantastic side dish for plain rice, and also works wonderfully in bibimbap or as a wrap!*]
