Finding Perilla Leaf Jangajji Difficult? No way! Get the golden recipe for delicious, non-salty perilla leaf pickles, plus storage tips, right here! 😊
Hello everyone! This is Minji, your home cooking enthusiast. Today, I'm going to share how to make Perilla Leaf Jangajji (Korean pickled perilla leaves), one of my absolute favorite side dishes! Perilla leaf jangajji, with its unique fragrance and savory-salty seasoning, is like magic – one wrap is enough to make a bowl of rice disappear! 😊
Honestly, when I first thought of pickling, I felt it would be difficult and I might fail, so I didn't even try. But after making it a few times, I realized it's simpler than I thought, and once you make it, it's a reliable staple in our fridge! In this post, I'll reveal my golden ratio seasoning and storage tips to make delicious, non-salty perilla leaf jangajji without fail. So, ready to make some fragrant perilla leaf pickles? Let's go! 🌿
Fragrant Perilla Leaf Jangajji: Ingredient Prep First! 🛒
Great dishes start with great ingredients! Preparing fresh perilla leaves and other ingredients carefully will lead to even tastier pickles.
Essential Ingredients
- Perilla leaves (Kkaennip) 100 sheets (about 2 bundles)
- Red chili pepper 1, Green chili pepper 1 (optional, for color and heat)
- Onion 1/4 (optional, for sweetness and fragrance)
- Minced garlic 1 tablespoon
Pickling Soy Sauce Golden Ratio
- Soy sauce 1 cup (200ml)
- Water 1 cup (200ml)
- Vinegar 1 cup (200ml)
- Sugar 1 cup (200ml)
- Dried kelp (dashima) 2-3 pieces (5x5cm)
- Dried shiitake mushrooms 1-2 (optional, for umami)
💡 Tip for Choosing Perilla Leaves!
Choose perilla leaves that are vibrant in color and fresh, without any withered spots. Those with thinner stems and softer leaves are good for making jangajji. And make sure to wash them thoroughly several times!
Making a Delicious, Non-Salty Marinade! 🥣
The key to delicious perilla leaf jangajji is the marinade. Following the golden ratio will ensure you make tasty pickles without fail.
- Combine and Boil: In a large pot, combine soy sauce, water, vinegar, and sugar. Add kelp and dried shiitake mushrooms (optional).
- Simmer to Infuse: Stir over medium heat until the sugar is completely dissolved. Once it boils, reduce heat to low and simmer for about 5 more minutes. Allow the umami from the kelp and shiitake mushrooms to infuse thoroughly.
- Cool Completely (Crucial!): After boiling, turn off the heat and let the marinade cool completely. Pouring hot marinade on perilla leaves can make them soggy or change their color.
- Remove Solids: Once the marinade has completely cooled, remove the kelp and shiitake mushrooms.
⚠️ Caution!
If you pour hot marinade over the perilla leaves, they can easily become mushy and lose their good texture. Always make sure the marinade is completely cool before using.
Time to Pickle Perilla Leaves! 🥢
You're almost there! Let's pickle the fragrant perilla leaves with the prepared ingredients.
Detailed Pickling Process
- Wash and Dry Perilla Leaves: Wash perilla leaves thoroughly several times under running water, then completely remove any moisture. Remaining water can spoil the pickles. Pat them dry with paper towels or air-dry them on a rack.
- Prepare Add-ins: Finely chop the red chili pepper, green chili pepper, and onion, and prepare them along with the minced garlic.
- Layer in Container: In a sterilized airtight container or glass jar, stack perilla leaves in batches of 5-10, and sprinkle a little of the chopped chili peppers, onion, and minced garlic between the layers. Layering them this way makes it easier to serve later and ensures the marinade is evenly absorbed.
- Pour Marinade: Pour the completely cooled marinade over the perilla leaves until they are submerged. It's a good idea to use a heavy object or a small plate to press down on the leaves so they don't float above the marinade.
- Aging and Storage: Let it age at room temperature for about a day, then refrigerate for another 2-3 days before serving. It will be delicious!
Tips for More Flavor & Uses! 😋
You've put effort into making perilla leaf jangajji, but how can you enjoy it even more? Here are a few tips!
Ways to Enjoy Perilla Leaf Jangajji
| Usage Method |
Description |
| Side Dish with Rice |
Wrap a piece with warm rice, and you won't need any other side dishes! |
| Meat Wrap |
Use it instead of lettuce when eating grilled meats like samgyeopsal or galbi to cut the richness and add flavor. |
| Kimbap/Rice Ball Ingredient |
Finely chop and add to kimbap or rice balls for a special flavor. |
| Marinade Reuse |
After finishing the perilla leaves, you can reuse the leftover marinade to make pickles with other vegetables (onions, garlic scapes, etc.). Just make sure to boil and cool the marinade again before reusing. |
Making Spicy Perilla Leaf Jangajji 🌶️
You can add 1-2 tablespoons of gochugaru (Korean chili flakes) to the soy sauce marinade for a spicy kick. Alternatively, after cooling the boiled marinade, mix it with gochugaru, chopped green onions, and minced garlic, then coat each perilla leaf with it. This method takes more effort but results in a more evenly flavored and delicious pickle!
Wrapping Up: A Reliable Side Dish for Your Home! 📝
Today, we've explored in detail how to make delicious pickles with fragrant perilla leaves. From ingredient preparation to the golden ratio for the marinade, and the most crucial step of cooling the marinade! If you remember these three secrets, anyone can make delicious perilla leaf jangajji without fail.
- Secret 1: Thoroughly wash perilla leaves and completely remove water.
- Secret 2: Golden ratio for marinade (Soy sauce, water, vinegar, sugar 1:1:1:1).
- Secret 3: Absolutely must cool the marinade completely before pouring.
Homemade perilla leaf jangajji is much healthier and tastier than store-bought ones. It's a reliable side dish that never leaves our table, so I hope you give it a try! If you have any more questions, feel free to ask in the comments~ 😊
✨ Key Secret 1: Wash & fully dry perilla leaves! (Prevents spoilage)
⚖️ Key Secret 2: Golden Marinade Ratio 1:1:1:1! (Soy sauce:Water:Vinegar:Sugar)
Marinade: 1 cup Soy Sauce + 1 cup Water + 1 cup Vinegar + 1 cup Sugar
🌡️ Key Secret 3: Marinade must be completely cooled before pouring! (Prevents leaves from getting mushy)
Frequently Asked Questions ❓
Q: How long can Perilla Leaf Jangajji be stored?
A: It can be stored in the refrigerator for about a month. If you want to store it longer, you can boil the marinade again, cool it completely, and pour it back over the leaves.
Q: My Perilla Leaf Jangajji turned out too salty, is there a solution?
A: You can dilute the marinade by adding a little more water or vinegar, or you can blanch the perilla leaves briefly in boiling water before pickling to adjust the saltiness.
Q: Can I make Jangajji with ingredients other than perilla leaves?
A: Yes, of course! You can make delicious Jangajji with various vegetables such as onions, garlic scapes, cucumbers, or radishes. You can use a similar basic marinade ratio and adjust the aging time according to the ingredients.
I hope this post helps you make your perilla leaf jangajji! Make a reliable and fragrant side dish for your table~ 😊 If you have any more questions, feel free to ask in the comments!
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