Pairs well with Perilla Leaf Jangajji
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Perilla Leaf Jangajji
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A simple and delicious pickled dish made with perilla leaves, perfect as a side dish or condiment.
00:30:00 total
Serves 4
medium
Sides / Appetizer
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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.
