Korean Soy Pickled Perilla Leaves
Kkaennip jangajji is a Korean soy-pickled perilla leaf side dish prepared by submerging thoroughly dried leaves in a brine of boiled soy sauce, vinegar, and sugar with sliced garlic and cheongyang chili. The perilla's distinctive herbal fragrance deepens when met with the soy's salty umami, and the vinegar sharpens the finish into something clean and bright. Cheongyang chili contributes a lingering warmth at the back of each bite, and garlic adds a pungent undercurrent. Wrapped around a bite of rice, the leaf delivers its full aromatic, savory character in one mouthful - and it keeps refrigerated for over a month, making it one of the most practical banchan to have on hand.
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Instructions
- 1
Wash perilla leaves and dry completely.
- 2
Slice garlic and chili thinly.
- 3
Boil soy sauce, water, vinegar, and sugar for brine.
- 4
Layer perilla leaves in a jar, adding garlic and chili between layers.
- 5
Pour hot brine, cool, and refrigerate for 2 days.
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