Korean Perilla Leaf Pickles (Kkaennip Jangajji) Recipe
I'm so into perilla leaves (kkaennip) these days, so I've been making kkaennip kimchi, steamed kkaennip, and kkaennip pickles!
Among all the vegetables, I especially love perilla leaves. I just adore their fragrant aroma.
I know some people dislike them because of their strong scent, but I can't get enough of them.
When I eat grilled meat or sashimi, wrapping them in kkaennip eliminates the greasiness and enhances the flavor.
I made a simple soy sauce-based kkaennip pickle, and it was perfect as a side dish.
My family enjoys kkaennip kimchi, so I make it occasionally, but I think kkaennip pickles will be a hit too.
For this kkaennip pickle recipe, I first made the base sauce and then added additional seasonings for a fragrant and delicious result.
There's a little tip involved: adding a piece of ginger. It adds a subtle aroma that elevates the flavor.
I followed a recipe from one of my favorite chefs, but I halved the amount of each ingredient.
It turned out to be a delicious kkaennip pickle.
Here's the kkaennip pickle recipe!
1. Ingredients for Kkaennip Jangajji
Kkaennip Jangajji (Perilla Leaf Pickles)
Measurements
1T = 15ml = 15cc
1t = 5ml = 5cc
1C (1 cup) = 200ml = 200cc
100 perilla leaves, 300ml water, 150ml soy sauce, 40g organic sugar, 1 ginger knob, 5g dried kelp, 70ml vinegar, 50ml soju, 2 green chili peppers, 1 red chili pepper
2. Preparing the Perilla Leaves
First, wash the perilla leaves well in cold water with a little vinegar added.
Thoroughly clean any dirt or dust from the back of the leaves.
Then, rinse well under running water.
And shake off the excess water.
3. Making the Pickling Liquid
First, prepare the base sauce ingredients:
Kelp, chili peppers, and ginger.
300ml water, 150ml soy sauce, 40g organic sugar, 70ml vinegar, 50ml soju
And prepare the seasonings that will go in together.
Pour the water and soy sauce into a pot.
Add the kelp and ginger.
Then, add the chili peppers.
Add the organic sugar and simmer for about 4 minutes.
Then, remove the kelp.
Pour in the vinegar and soju.
4. Making the Kkaennip Jangajji
Cut the perilla leaf stems slightly.
Place 3-4 leaves in a zigzag pattern in a stainless steel bowl.
Pour the pickling liquid over the leaves.
To ensure the pickling liquid soaks in well,
place a stainless steel lid or plate on top to weigh it down.
That's it for this easy kkaennip pickle recipe!
Let it sit for half a day, then store it in the refrigerator.
5. Soy Sauce Kkaennip Jangajji - Complete!
As it matures, the perilla leaves will turn slightly yellowish,
enhancing the flavor even more.
I also love pickled kkaennip kimchi,
but this soy sauce kkaennip pickle is a rice thief as well!
Easy to make and delicious kkaennip pickles!
If you make them during the perilla leaf season, you can enjoy them deliciously.
The heavy rain has made the weather cooler.
Today is my daughter's day off, so we're going to Myeongdong and Namdaemun Market.
Have a healthy and enjoyable day!
Kkaennip Jangajji Recipe: Making Soy Sauce Perilla Leaf Pickles
Kkaennip Jangajji (Perilla Leaf Pickles)
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