KimchiEasy
Soy Pickled Perilla Leaves
Kkaennip jangajji is soy-pickled perilla leaves with a fragrant, savory flavor ideal for rice meals.
Prep 20minCook 10min4 servings
kkaennip jangajjisoy pickled perillakorean preserved side dishperilla picklejangajjirice side dish
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.
Tips
Fully drying leaves helps prevent spoilage.
Nutrition (per serving)
Calories
57
kcal
Protein
2
g
Carbs
10
g
Fat
1
g
Adjust Servings
2servings
→
servings
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