Korean · side dish

Kkaetnip Jangajji (Korean Pickled Perilla Leaves)

Name: Kkaetnip Jangajji (Korean Pickled Perilla Leaves)
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: Korean
Ingredients: •2 garlic cloves, finely minced; •2 tbsp gochugaru (red pepper flakes); •1, 2 green onions, thinly chopped; •1 cup soy sauce or light soy sauce; •1/2 small onion, thinly chopped; •50 perilla leaves (aka kkaetnip); •1 tbsp rice wine; •1 tbsp sesame oil; •1 tsp sesame seeds; •1/4 cup water

“If you want to add more Korean recipes to your recipe box, Kkaetnip Jangajji (Korean Pickled Perilla Leaves) might be a recipe you should try. For 75 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 37 calories, 3g of protein, and 2g of fat. This recipe serves 10. It works well as a side dish. Head to the store and pick up soy sauce, rice wine, green onions, and a few other things to make it today. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so tremendous. If you like this recipe, you might also like recipes such as Marinated Perilla Leaves (Kkaennip-jangajji), Marinated Perilla Leaves, and Seasoned perilla leaves pancakes (Kkaenip Jang Ddeok).”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Garlic clovesfinely minced2
Gochugarured pepper flakes2 tbsp
Green onions2 green onions, thinly chopped2
Soy sauce1 cup
Onionthinly chopped½ small
Perilla leavesaka kkaetnip50
Rice wine1 tbsp
Sesame oil1 tbsp
Sesame seeds1 tsp
Water¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Wash each perilla leaf individually through running water and shake off excess water.
2
Place in a colander until dried; set aside for at least 15 minutes.2.In a mixing bowl, combine all the other ingredients together with the finely chopped onion, green onion, and minced garlic. In a tupperware or plastic container, place a spoonful of the sauce on the bottom.
3
Add one perilla leaf then put another spoonful of the sauce to coat the leaf. Continue alternating the layers with a perilla leaf and the sauce until stacks are formed side by side.3.Continue lathering the leaves one at a time until each one is covered with the sauce. If you run out of sauce, it will collect at the bottom of the tupperware. Reuse any runoff sauce to complete the process4.Store in the refrigerator for at least a few days. When ready, serve as a side dish (banchan) with the main dish.*This particular side dish (along with regular gim, seaweed) is perfect with a bowl of rice. Many Koreans (with chopsticks in hand) simply wrap a single leaf around some rice and indulge in its deliciousness. The salty and sour perilla leaves with the sticky rice really go great together.