깻잎장아찌 (Kenji Jangajji), or pickled perilla leaves, is a vibrant and essential side dish in Korean cuisine. Its unique, slightly peppery flavor and satisfying crunch perfectly complement grilled meats, rice bowls, and even noodles. The deep purple hue adds a beautiful pop of color to any meal, transforming a simple plate into a feast for the eyes. This traditional Korean pickle offers a delightful balance of sweet, salty, and tangy notes, making it an addictive condiment you'll want to keep on hand. The process is surprisingly straightforward, resulting in a flavorful side dish that's far superior to store-bought versions.
This recipe provides a simple, yet effective method for creating perfectly pickled perilla leaves at home. From selecting the freshest leaves to mastering the perfect brine, we’ll guide you through every step, ensuring a delicious result every time. Ready to embark on this culinary journey and experience the authentic taste of Kenji Jangajji? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Bowl
- Strainer
Ingredients
- Perilla leaves (깻잎): 5 leaves
- Round onion
- Green onion
- Garlic
- Ginger
- Red bell pepper
- White peach: 1-2 tablespoons (or to taste)
- Soy sauce: 2 cups
- Sesame oil: 1-2 tablespoons
- Toasted sesame seeds: 1/4 cup (or more, to taste)
- Red chili powder or flakes: 1/4 cup (or to taste)
- Vinegar: a little bit (optional)
Step-by-Step Instructions
Step 1. Prepare the Perilla Leaves and Vegetables
- Wash perilla leaves thoroughly. Soak them in water with a little vinegar for extra cleaning.
- Rinse the leaves several times and shake off excess water.
- Slice the round onion, garlic, and red bell pepper thinly.
Step 2. Make the Marinade
- Combine soy sauce, sesame oil, toasted sesame seeds, and red chili powder.
- Add white peach puree for sweetness (optional). Adjust to your preferred level of sweetness.
- Mix the marinade well. Taste and adjust seasonings as needed.
Step 3. Layer and Marinate the Leaves
- Layer the perilla leaves in a bowl, placing sliced vegetables between the layers.
- Pour the marinade over the leaves and vegetables, ensuring everything is well coated. Press down gently to help the leaves soak up the marinade.
Step 4. Pickle and Serve
- Let it sit for a couple of hours, then flip the leaves to ensure even pickling. The leaves will wilt and the color will remain green.
- Allow the perilla leaves to pickle for at least one day, or longer for a stronger flavor.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- You can adjust the amount of chili powder and sesame seeds to your liking.
- Using natural sweeteners like peach puree instead of processed sugar is a healthier option.
- Wear gloves to avoid smelly hands.
- Squeeze out excess liquid from the vegetables during the pickling process to maintain a balanced marinade.
Nutrition
- N/A
FAQs
1. How long do pickled perilla leaves last?
Properly stored in an airtight container in the refrigerator, pickled perilla leaves can last for 2-3 weeks. Make sure the leaves are fully submerged in the pickling liquid.
2. Can I use different types of perilla leaves?
While the traditional recipe uses dark purple perilla leaves, you can experiment with green perilla leaves. The flavor will be slightly different, less pungent.
3. What can I serve pickled perilla leaves with?
They're a versatile side dish! Enjoy them with grilled meats (especially BBQ!), rice bowls (bibimbap), noodles, or even as a topping for sandwiches.
Making 깻잎장아찌 at home is a rewarding experience, allowing you to control the ingredients and create a truly delicious side dish. This simple recipe delivers a burst of flavor and texture that will elevate any meal. So, gather your ingredients and embark on this flavorful adventure – enjoy your homemade pickled perilla leaves!