Fragrant Sweet and Sour Kkaennip Jangajji (Pickled Perilla Leaves)
A pickled side dish made by pouring boiled vinegar soy sauce over perilla leaves to ferment them fragrantly, perfect alongside grilled meat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pickled side dish preserves the natural fragrance of raw perilla leaves by pouring a boiled and cooled sweet-and-sour vinegar soy sauce over them. Ferment at room temperature for 3 days, then pour the soy sauce brine over them once more after boiling and cooling it again. It pairs wonderfully with grilled meats as a wrap or served with an onion salad.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Perilla leaves100 leaves
Vinegar soy sauce liquid
- Regular soy sauce (jin-ganjang)1.5 cups
- Bottled water3 cups
- Vinegar6 tbsp
- Sugar7 tbsp
Onion salad
- Vinegar soy sauce liquid4 tbsp
- Prepared wasabi0.5 tsp
- Sliced onion
- Wash each leaf individually under running water and drain well.
Steps
1. Here are 100 perilla leaves; about a thousand won's worth.
Wash each leaf individually under running water and drain well.
2. Add all the vinegar soy sauce ingredients listed above in the given amounts, bring to a rolling boil, and let cool.
I made mine on the less salty side, so adjust the seasoning ratios to your taste.
3. Place the perilla leaves in a container and pour in the vinegar soy sauce liquid. Weigh them down with something heavy so the leaves stay completely submerged.
Making pickles like this with raw perilla leaves keeps their fragrance intact, which makes them delicious.
Tender green chili peppers pickled this way in early summer are also delicious.
However, you should first ferment them in salt water before making them.
4. After fermenting at room temperature for 3 days, pour off only the soy sauce liquid, bring it to a rolling boil once more, cool completely, pour it back in, and store in the refrigerator to eat.
Once the flavor has soaked thoroughly into the perilla leaves like that, enjoy them as wraps for meat.
5. Thinly slice the onion...
6. Take a portion of the vinegar soy sauce liquid and dissolve a little wasabi into it...
7. Drizzle it over the sliced onion and serve alongside grilled meat.
Ppunwife's tips
- Weigh them down with something heavy so the perilla leaves stay completely submerged in the vinegar soy sauce liquid.
- After fermenting at room temperature for 3 days, pour off only the soy sauce liquid, bring it to a rolling boil once more, cool completely, pour it back in, and store in the refrigerator to eat.
FAQ
Do you pour the vinegar soy sauce liquid over the perilla leaves while it is hot?
Bring the vinegar soy sauce ingredients to a rolling boil, let them cool completely, and then pour over the perilla leaves.
How do you store them after fermenting?
After fermenting at room temperature for 3 days, drain only the soy sauce liquid, bring it to a rolling boil again, let it cool completely, pour it back in, and store in the refrigerator.
Can the pickling soy sauce liquid be used for other dishes?
You can mix some of the vinegar soy sauce liquid with prepared wasabi and drizzle it over thinly sliced onion to make an onion salad to accompany meat.
