Kkaennip Jangajji, also known as pickled perilla leaves, is a popular Korean side dish that offers a unique blend of savory, tangy, and slightly sweet flavors. Perilla leaves, with their distinct aroma and taste, are pickled in a soy-based marinade, making them a perfect accompaniment to rice and other Korean dishes. This easy-to-make recipe is both delicious and nutritious, bringing a touch of Korean cuisine to your table.
Ingredients
Main Ingredients
- 50-60 perilla leaves (kkaennip)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons mirin (optional)
- 5 cloves garlic, thinly sliced
- 2-3 green onions, chopped
- 1-2 red chili peppers, sliced (optional for heat)
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
Optional Ingredients
- 1 tablespoon fish sauce (for extra umami)
- 1 small onion, thinly sliced
Preparation
Preparing the Perilla Leaves
- Wash the Leaves: Gently wash the perilla leaves under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels.
- Stack the Leaves: Stack the leaves in small groups for easier handling during the pickling process.
Making the Marinade
- Combine Liquids: In a bowl, mix soy sauce, water, rice vinegar, sugar, and mirin (if using). Stir until the sugar is completely dissolved.
- Add Aromatics: Add sliced garlic, chopped green onions, red chili peppers (if using), and sesame seeds to the marinade.
- Sesame Oil: Finally, add sesame oil and stir well to combine all the ingredients.
Pickling the Leaves
- Layer the Leaves and Marinade: In a glass or ceramic container, place a few perilla leaves at the bottom. Spoon some of the marinade over the leaves. Repeat the process, layering the leaves and spooning the marinade until all the leaves are covered.
- Press Down: Gently press down on the leaves to ensure they are fully submerged in the marinade.
- Marinate: Cover the container and let it sit at room temperature for a few hours before transferring it to the refrigerator. For best results, let the leaves marinate for at least 24 hours.
Tips
- Freshness: Use fresh, vibrant perilla leaves for the best flavor and texture.
- Storage: Kkaennip Jangajji can be stored in the refrigerator for up to 2-3 weeks. The flavors will continue to develop over time.
- Serving: Serve the pickled leaves as a side dish with steamed rice, Korean BBQ, or other Korean meals. They can also be used as wraps for meat or other fillings.
Variations
- Spicy Version: Add more red chili peppers or a spoonful of gochugaru (Korean red pepper flakes) to the marinade for a spicier version.
- Herbal Twist: Experiment with adding a few slices of ginger or a teaspoon of dried herbs like thyme or rosemary to the marinade.
- Vegetable Mix: Include thinly sliced carrots, cucumbers, or radishes in the layers for added texture and flavor.
Calorie Information
The calorie content of Kkaennip Jangajji is relatively low, making it a healthy addition to meals. Per serving (approximately 5-6 leaves):
- Calories: 30-40 kcal
- Protein: 1g
- Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
Conclusion
Kkaennip Jangajji is a delightful and versatile Korean side dish that enhances the flavors of any meal. Its tangy, savory, and slightly sweet taste, combined with the unique aroma of perilla leaves, makes it a favorite among Korean cuisine enthusiasts. With this simple recipe, you can enjoy the authentic taste of Korean pickled perilla leaves right at home. Whether you're a seasoned cook or a beginner, this dish is sure to impress and become a staple in your kitchen.
