Savory Soy-Braised Perilla Leaves (Kongnip Jangajji)
Aromatic and Fresh Soy-Braised Perilla Leaves with a Unique Fragrance
You can enjoy this delicious soy-braised perilla leaf pickle right after making it!
Ingredients
- 500g young perilla leaves
- 1/2 cup soy sauce
- 2 cups kelp-infused water
- 1/2 cup sugar
- Vinegar (to taste)
Cooking Instructions
Step 1
First, prepare the young and tender perilla leaves. Wash them thoroughly under running water. Slightly pickle them in a mild salt water solution, then rinse again and drain them completely. This process helps to reduce any strong raw flavor and enhances their crisp texture.
Step 2
Now, let’s make the flavorful brine! In a pot, combine 1/2 cup of soy sauce, 2 cups of kelp-infused water, and 1/2 cup of sugar. Stir well. (Tip: To make kelp-infused water, soak kelp in cold water for at least 30 minutes, or briefly blanch it in boiling water.) Bring this mixture to a rolling boil over medium heat. Once it boils, turn off the heat and let it cool completely. Taste the brine and add vinegar according to your preference for a touch of tanginess.
Step 3
Carefully pack the prepared perilla leaves into a clean container, layering them neatly. Arranging them in layers helps the brine penetrate evenly for better flavor development. Once the brine has cooled down completely, pour it over the perilla leaves, ensuring they are fully submerged.
Step 4
This lovingly prepared soy-braised perilla leaf pickle can be enjoyed immediately. However, for an even deeper flavor, refrigerate it for about a day to allow the tastes to meld. Enjoy the crisp yet tender texture and the savory-sweet balance – it’s a perfect side dish that will surely make you want more rice!
