Super Simple Perilla Leaf Jangajji (Pickled Perilla Leaves) by Baek Jong-won
Super Simple Perilla Leaf Jangajji (Pickled Perilla Leaves) by Baek Jong-won
10-Minute Perilla Leaf Jangajji Using Baek Jong-won’s All-Purpose Sauce
Bringing you a jangajji recipe after a long time! Figuring out the perfect pickle ratios can be tricky, and it often involves a good amount of soy sauce, vinegar, and sugar, right? That’s why I’m sharing this perilla leaf jangajji made with Baek Jong-won’s all-purpose jangajji sauce, which I frequently use. Make it easily and enjoy! 🙂
Ingredients- Appropriate amount of fresh perilla leaves
- 2 Cheongyang peppers (optional, for added spiciness)
- Appropriate amount of Baek Jong-won All-Purpose Jangajji Sauce
Cooking Instructions
Step 1
If you’d like a little kick, add Cheongyang peppers. I’m using two for this small batch. First, wash the peppers thoroughly under running water and remove the stems. Then, gently poke each pepper a few times with a fork. This helps the marinade penetrate better and distributes the spicy flavor more evenly.
Step 2
The star ingredient that will help us make this Baek Jong-won style perilla leaf jangajji is… this Baek Jong-won All-Purpose Jangajji Sauce! Using a commercially available sauce makes this recipe incredibly convenient.
Step 3
Nicely arrange the cleaned perilla leaves and the prepared Cheongyang peppers in an airtight container. Pour in the Baek Jong-won All-Purpose Jangajji Sauce until the leaves and peppers are fully submerged. That’s it! You’ve made Baek Jong-won’s perilla leaf jangajji. It’s truly that simple!
Step 4
Let the jar sit at cool room temperature for about 4 days to allow the flavors to meld. After that, refrigerate for another 7 days for the best taste. This jangajji is an absolute match made in heaven with grilled pork belly or a warm bowl of rice! I personally found the Cheongyang peppers not too spicy this time, so I might add more next time. With Baek Jong-won’s All-Purpose Jangajji Sauce, you can easily and quickly make delicious perilla leaf jangajji without any failures. Try making it and wrapping it with some meat!
