Perilla Leaves pickled in Soy Sauce (Kkaennip Jangajji)
Pickled Perilla Leaves or Kkaetnip Jangajji is simple to make but still has tons of flavor. It is a great side dish to have with just rice or with Korean meat BBQs.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 40 leaves
Kelp Broth (can substitute water)
- 1/3 cup water
- 1 1.5 inch square piece of dried kelp
- 2 Tbs sugar
- 3 Tbs + 1 tsp (50 ml) water or kelp broth
- 6 Tbs + 2 tsp (100 ml) cooking sake
- 3 Tbs + 1 tsp (50 ml) vinegar
- 4 Tbs + 1 tsp (65 ml) Korean jin ganjang soy sauce
Rinse perilla leaves in water and let them dry in a colander.
Make kelp broth by quickly bringing 1/3 cup water and dried kelp in a pot to boil and then bring down to simmer immediately. Simmer 10 min. Discard kelp.
Measure 1/4 cup of kelp broth from 2 and return to pot. Add soy sauce, sake, sugar and vinegar to pot and bring to boil again.
Simmer for 3-4 minutes. Let it cool.
In a glass container, layer perilla leaves and then pour the soy sauce mixture over the leaves.
Put the pickled leaves in the fridge.
You can start eating the pickled perilla leaves after 3 days.
Calories: 7kcal | Carbohydrates: 1g | Sodium: 111mg | Sugar: 1g