5 from 2 votes
Perilla Leaves pickled in Soy Sauce (Kkaennip Jangajji)
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.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
40
leaves
Calories:
7 kcal
Course:
Side Dish
Cuisine:
Korean
Ingredients
- 40-50 perilla leaves
Kelp Broth (can substitute water)
- 1/3 cup water
- 1 1.5 inch Kelp square piece, dried
Pickling Liquid
- 2 Tbsp sugar
- 10 tsp water 10 tsp = 3 Tbsp + 1 tsp, or kelp broth
- 20 tsp cooking sake 20 tsp = 6 Tbsp + 2 tsp, tsp
- 10 tsp vinegar 10 tsp = 3 Tbsp + 1 tsp, tsp
- 13 tsp soy sauce 13 tsp = 4 Tbsp + 1 tsp, Korean jin ganjang
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.
Cup of Yum
Nutrition Information
Calories
7kcal
(0%)
Carbohydrates
1g
(0%)
Sodium
111mg
(5%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 40 leaves
Amount Per Serving
Calories 7
% 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.