Kkaennip Jangajji (Perilla Leaves Pickle)
Another banchan (side dish) that goes well with a bowl of hot warm rice! There are many types of side dishes in Korean meal and kkaennip jangajji is one of them that my husband told me he can simply finish a bowl of rice with this banchan without any other main dish! (Wow, easy cooking for me, just have to cook rice only today~ :p)Kkaenip (perilla leave, some said it's sesame leave...) is a fragrant herb. It's something similar to mint. Once you bite it, there is some fragrance realeases, some will like it, some won't. I am the later... I do not eat fresh perilla leaves where they usually use as wraps with barbeque meat as I do not like the fragrance...but, I found that the strong fragrance in pickled perilla leave is reduced and it's actually really delicious to eat with rice and from then I start to make kkaennip jangajji~
Make 60 leave
Ingredients:
Kkaennip (perilla leave) 60 leave
Gochugaru (korean pepper powder) 2 tbsp
Spring onion (chopped) 3 tbsp
Soy sauce 8 tbsp
Plum extract 3 tbsp
Garlic (finely minced) 1 tsp
Sesame seeds 2 tbsp
Step by step photos:
After 3 days
After 1 week
- Wash and clean the perilla leave one by one under running water.
- Drain and let them dry in the colander or alternately you can pat dry with paper towel.
- Prepare sauce by mixing gochugaru, chopped spring onion, soy sauce, plum extract, finely mimced garlic and sesame seeds in a bowl.
- Prepare a container (preferably glass) with lid, spread a tablespoon of the sauce mixture at the bottom of the container.
- Place 2 to 3 leave of perilla leave and spread another spoonful of sauce on the perilla leaves. Repeat this step for the remaining leaves.
- Close the lid and let it sit for a few hours in room temperature (I made at night and let it sit in room temperature over night and move it to fridge the next morning).
- You can start eating it the next day but I found it more delicious after 3 days of marinating. Enjoy!
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