Perilla Leaves pickled in Soy Sauce (Kkaennip Jangajji)
User Reviews
5.0
3 reviews
Excellent
Perilla Leaves pickled in Soy Sauce (Kkaennip Jangajji)
Report
Pickled Perilla Leaves or Kkaetnip Jangajji is simple to make but still has tons of flavor. It is a great side dish to have with just rice or with Korean meat BBQs.
Share:
Ingredients
- 40-50 perilla leaves
Kelp Broth (can substitute water)
- 1/3 cup water
- 1 1.5 inch square piece of dried kelp
Pickling Liquid
- 2 Tbsp sugar
- 10 tsp water or kelp broth (10 tsp = 3 Tbsp + 1 tsp)
- 20 tsp tsp cooking sake (20 tsp = 6 Tbsp + 2 tsp)
- 10 tsp tsp vinegar (10 tsp = 3 Tbsp + 1 tsp)
- 13 tsp Korean jin ganjang soy sauce (13 tsp = 4 Tbsp + 1 tsp)
Add to Shopping List
Instructions
- Rinse perilla leaves in water and let them dry in a colander.
- Make kelp broth by quickly bringing 1/3 cup water and dried kelp in a pot to boil and then bring down to simmer immediately. Simmer 10 min. Discard kelp.
- Measure 1/4 cup of kelp broth from 2 and return to pot. Add soy sauce, sake, sugar and vinegar to pot and bring to boil again.
- Simmer for 3-4 minutes. Let it cool.
- In a glass container, layer perilla leaves and then pour the soy sauce mixture over the leaves.
- Put the pickled leaves in the fridge.
- You can start eating the pickled perilla leaves after 3 days.
Nutrition Information
Show Details
Calories
7kcal
(0%)
Carbohydrates
1g
(0%)
Sodium
111mg
(5%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 40leaves
Amount Per Serving
Calories 7 kcal
% Daily Value*
| Calories | 7kcal | 0% |
| Carbohydrates | 1g | 0% |
| Sodium | 111mg | 5% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
