Perilla Leaf Jangajji
(0.0)
343 views • 7d ago
31
2
9.0% engagement
A simple and delicious pickled dish made with perilla leaves, perfect as a side dish or condiment.
00:30:00 total
Serves 4
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- salt - 1 teaspoon (for soaking and blanching)
- perilla leaves - 280 grams (about 20 bundles)
- water - 500 ml (for soaking and blanching)
- soy sauce - 200 ml (use dark soy sauce)
- unrefined sugar - 120 grams (for sweetness)
- dried kelp - 1 piece (10x10 cm piece)
- vinegar - 1/3 cup (for tanginess)
- cheongyang chili peppers - 2 pieces (for spice)
- red chili pepper - 1 piece (for color and flavor)
Instructions
- Soak Perilla Leaves: Dissolve 1 teaspoon of salt in water and soak the perilla leaves for 2-3 minutes. Rinse thoroughly with running water.
- Prepare Leaves: Remove excess water from the leaves and trim the stems, leaving about 1 cm.
- Blanch Leaves: Add a pinch of salt to boiling water and blanch the perilla leaves for 30-40 seconds. Cool in a strainer.
- Prepare Chilies: Remove stems from the chilies, cut them open, remove seeds, and slice diagonally.
- Make Soy Sauce Mixture: In a pot, combine soy sauce, water, sugar, and dried kelp. Bring to a boil, then remove kelp and add vinegar.
- Combine Ingredients: In an airtight container, layer blanched perilla leaves and chilies, then pour the cooled soy sauce mixture over them.
- Weight Down and Rest: Place a heavy plate or stone on top to ensure the leaves are submerged. Let it rest for half a day.
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
