Kkaennip Jangajji (Pickled Perilla Leaves) Recipe

Welcome to the delicious world of Korean cuisine! Today, we are going to explore a unique dish known as Kkaennip Jangajji, which translates to Pickled Perilla Leaves. This crunchy and flavorful side dish is not just a treat for your taste buds, but it also holds a special place in Korean culture. Traditionally served as a banchan (side dish), Kkaennip Jangajji is a favorite among many, offering a delightful balance of sweet, salty, and tangy notes. Its popularity comes from its simplicity and the vibrant flavor it adds to any meal, making it an appealing choice for both children and adults alike!

Ingredients

If you can’t find perilla leaves, you can use basil or mint as alternatives, but keep in mind that the flavor will be slightly different.

Step-by-Step Instructions

Follow these simple steps to create your own Kkaennip Jangajji:

1. Prepare the Perilla Leaves: Wash the perilla leaves thoroughly under cold water to remove any dirt. Pat them dry with a clean towel.
2. Make the Pickling Liquid: In a saucepan, combine 1 cup of water, 1/2 cup of soy sauce, 1/4 cup of rice vinegar, and 2 tablespoons of sugar. Heat the mixture over medium heat until it starts to boil. Stir well to dissolve the sugar.
3. Add Garlic: Once the pickling mixture is boiling, add the sliced garlic and, if you like a bit of heat, the chili flakes. Let it simmer for about 2-3 minutes.
4. Cool the Mixture: Remove the saucepan from heat and allow the pickling liquid to cool to room temperature.
5. Pack the Leaves: Once cooled, take a clean glass jar and layer the perilla leaves in it. Pour the cooled pickling liquid over the leaves, ensuring they are fully submerged.
6. Seal and Store: Seal the jar tightly and place it in the refrigerator. Allow it to pickle for at least 24 hours, but for best results, let it sit for 3-5 days!

Nutritional Information

Tips and Tricks

Here are some tips to make your Kkaennip Jangajji even better:

• Use fresh leaves: Fresh perilla leaves will give you the best flavor and texture.
• Try different spices: Experiment with adding ginger slices or sesame seeds for extra crunch and flavor.
• Avoid over-pickling: If you leave the leaves too long, they may become too soft; 3-5 days is typically perfect.

FAQs

What are perilla leaves?

Perilla leaves, also known as kkaennip, are aromatic leaves commonly used in Korean dishes. They have a unique flavor similar to mint with a hint of sesame.

Can I use other herbs instead of perilla leaves?

Yes! If you can’t find perilla leaves, you can substitute them with basil or mint, but the taste will be different.

How long do Kkaennip Jangajji last in the fridge?

Kkaennip Jangajji can last for about 2-3 weeks in the refrigerator when stored in a sealed container.

Can I make a large batch?

Absolutely! Just double or triple the ingredients, but ensure you still have enough space in your jar to store them comfortably.

Is Kkaennip Jangajji spicy?

The spiciness of Kkaennip Jangajji depends on whether you add chili flakes or not. You can adjust the heat level to your preference.

Can I use less soy sauce?

Yes, you can reduce the amount of soy sauce for a less salty flavor, but it may affect the overall taste of the pickling liquid.

What can I serve Kkaennip Jangajji with?

Kkaennip Jangajji makes a great side dish with rice, grilled meats, or as part of a Korean barbecue spread.

Is this dish vegan?

Yes! Kkaennip Jangajji is entirely vegan since it’s made with plants and no animal products.

Can I eat the pickling liquid?

Yes! The pickling liquid is packed with flavor and can be used as a dressing or marinade for other dishes.

How can I tell if Kkaennip Jangajji has gone bad?

If you notice off smells, changes in color, or if mold develops, it’s best to discard the pickled leaves.

Try this delightful recipe for Kkaennip Jangajji at home and enjoy the wonderful flavors of Korea! Happy cooking!