Kkaetnip Jangajji (Korean Pickled Perilla Leaves)

Ready in : 45 mins

If you want to add more Korean recipes to your recipe box, Kkaetnip Jangajji (Korean Pickled Perilla Leaves) might be a recipe you should try. For 75 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 37 calories, 3g of protein, and 2g of fat. This recipe serves 10. It works well as a side dish. Head to the store and pick up soy sauce, rice wine, green onions, and a few other things to make it today. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so tremendous. If you like this recipe, you might also like recipes such as Marinated Perilla Leaves (Kkaennip-jangajji), Marinated Perilla Leaves, and Seasoned perilla leaves pancakes (Kkaenip Jang Ddeok).

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

garlic cloves

2

gochugaru

2 tbsp

green onions

2

soy sauce

1 cup

onion

0.5 small

perilla leaves

50

rice wine

1 tbsp

sesame oil

1 tbsp

sesame seeds

1 tsp

water

0.25 cup

Cooking in Steps

1
Wash each perilla leaf individually through running water and shake off excess water.

shiso leaves

water
2
Place in a colander until dried; set aside for at least 15 minutes.2.In a mixing bowl, combine all the other ingredients together with the finely chopped onion, green onion, and minced garlic. In a tupperware or plastic container, place a spoonful of the sauce on the bottom.

minced garlic

green onions

onion

mixing bowl

colander
3
Add one perilla leaf then put another spoonful of the sauce to coat the leaf. Continue alternating the layers with a perilla leaf and the sauce until stacks are formed side by side.3.Continue lathering the leaves one at a time until each one is covered with the sauce. If you run out of sauce, it will collect at the bottom of the tupperware. Reuse any runoff sauce to complete the process4.Store in the refrigerator for at least a few days. When ready, serve as a side dish (banchan) with the main dish.*This particular side dish (along with regular gim, seaweed) is perfect with a bowl of rice. Many Koreans (with chopsticks in hand) simply wrap a single leaf around some rice and indulge in its deliciousness. The salty and sour perilla leaves with the sticky rice really go great together.

shiso leaves

sticky rice

seaweed

rice

wrap

chopsticks

bowl