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Soy-Marinated Perilla Leaves (Kkaennip-jangajji)

Name: Soy-Marinated Perilla Leaves (Kkaennip-jangajji)
Total time: 15 min
Yield: 6 servings
Ingredients: Perilla leaves 40 leaves; Onion 1 small; Soy sauce 12 Tbsp; Red pepper flakes 2 Tbsp; Plum extract syrup 2 Tbsp; Oligo syrup 3 Tbsp; Minced garlic 1 Tbsp; Water 10 Tbsp

A salty, savory perilla leaf pickle that steals the rice bowl. Add sliced onion to the soy seasoning, layer it between the leaves, and let it mature for a day or two — it pairs perfectly with grilled pork belly.

Servings6 servings

Cook timeUnder 15 min

DifficultyAnyone

Ingredients

Perilla leaves40 leaves
Onion1 small

Seasoning sauce

Soy sauce12 Tbsp
Red pepper flakes2 Tbsp
Plum extract syrup2 Tbsp
Oligo syrup3 Tbsp
Minced garlic1 Tbsp
Water10 Tbsp

Directions

1
Rinse the perilla leaves clean, drain, and thinly slice the onion.
2
In a bowl, combine soy sauce, red pepper flakes, plum syrup, oligo syrup, minced garlic, and water to make the seasoning sauce, then stir in the sliced onion.
3
Lay 2 perilla leaves in a dish, spoon over one or two spoonfuls of sauce, and repeat, stacking layer by layer.
4
Chill in the fridge for 1–2 days to mature, then serve with rice.

Tips

If you use 20 leaves, halve all the seasoning amounts.

#Perilla Leaf Pickle#Korean Pickle#Side Dish#Korean