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Korea, known for its rich and diverse cuisine, offers numerous dishes, including pickled perilla leaves (kkaennip jangajji), also known as Perilla Kimchi (kkaennip Kimchi). These leaves might be new to some. Still, they are incredibly flavorful and bursting with health benefits. In this article, we’ll look at what perilla leaves are, how to pick them, and the recipe for making kkaennip jangajji.
What are Perilla Leaves?
Perilla leaves are also called Korean sesame leaves or Japanese shiso leaves in Japan and have been a part of Korean cuisine for centuries. They belong to the mint family, and their taste is a delightful combination of mint, basil, and anise flavors. Perilla leaves are usually used as a herb or garnish for soups, stews, and salads or as a wrap for meats. When pickled, they offer a sour and savory flavor that gives a kick to the taste buds.
Perilla plants are fairly easy to grow from perilla seeds and don’t require much maintenance so it’s possible to have a supply at home.
Korean Pickled Perilla Leaves (Kkaennip Jangajji) Recipe
Korean Perilla Leaf Preparation
When picking perilla leaves, choose those with rich green color and no holes or insect damage. The size of the leaves doesn’t matter much, but smaller ones are easier to pick and handle. After picking or buying them from the market, rinse them in cold water to remove dirt. Pat them dry with a towel before using them in the recipe.
Ingredients for Pickled Perilla Leaves
- 20 Perilla Leaves
- 10 tablespoons of soy sauce
- 1 teaspoon of Korean Chili Flakes (can be found at Asian markets or online)
- 1 teaspoon of minced garlic
- 2 tablespoons of brown sugar
- 2 tablespoons of chopped spring onion
- Optional: finely chopped green or red chilies.
- Optional: Toasted Sesame seeds for garnish
Method
To make the pickling sauce, mix the soy sauce, chili flakes, garlic, brown sugar, spring onions, and chopped chilies if you are using them in a bowl. Stir well until the sugar dissolves.
To pickle the perilla leaves, lay them on a plate or glass container. Pour the pickling sauce over the perilla leaves until they are fully coated. Cover the container, let it sit at room temperature for about four hours, or store it in the fridge for up to three days. After pickling, the perilla leaves will turn greenish-brown, and the sauce will soak in. Garnish with sesame seeds (if using).
Kkaennip jangajji can be served as a side dish with warm white rice or as a snack with drinks. They are often used in Korean barbecue restaurants. The flavor is a mouth-watering combination of sour, sweet, and spicy, making it a popular choice for those who love bold tastes.
Conclusion for Pickled Perilla Leaves
Perilla leaves are a unique ingredient that offers a distinct flavor to Korean cuisine. This article has looked at the uses of perilla leaves, how to pick them, and how to make kkaennip jangajji, a delicious pickled side dish.
For more Korean recipes and other Korean related posts you might be interested in:
Korean Pickled Perilla Leaves – kkaennip jangajji
Equipment
- 1 Large Bowl
- 1 Glass Container
Ingredients
- 20 Perilla Leaves
- 10 tbsp Soy Sauce
- 1 tsp Korean chili flakes Found in Asian Markets
- 1 tsp Minced Garlic
- 2 tbsp Brown Sugar
- 2 tbsp Chopped spring onion
- Chopped red or green chilis
- Toasted sesame seeds Garnish
Instructions
- Mix the soy sauce, chili flakes, garlic, brown sugar, spring onions, and chopped chilies if you are using them in a large bowl. Stir well until the sugar dissolves.
- To pickle the perilla leaves, lay them on a plate or glass container. Pour the pickling sauce over the perilla leaves until they are fully coated. Cover the container, let it sit at room temperature for about four hours, or store it in the fridge for up to three days.
- After pickling, the perilla leaves will turn greenish-brown, and the sauce will soak in. Garnish with sesame seeds.