Korean perilla in soy sauce (Kkaennip-jangajji)

By Maangchi

I heard that there is a huge Korean community in Flushing, so I went there the other day. It took about 40 minutes to ride the subway from Manhattan.

I was so excited about visiting there that my heart started beating before getting there even on the subway. Yes, it was surprising scene! I felt like walking around somewhere in Korea!

I bought some items that I can’t find easily in midtown Manhattan such as a long broom, cheap hangers, and I found them! Then of course I had to stop by the Korean grocery store, Hanareum mart.

I found a good bakery store “Koryudang” to order my favorite snack patbingsu (shaved ice with sweet red bean and fruits). Almost all of customers were Koreans. I used to make it for my children when they were young. When they came home from school in hot summer afternoon, I used to be waiting for them with ready made patbingsu. Once they came home, I gave it to them and they were of course happy. So when I order potbingsu for myself, I can’t help thinking about my children and feel a little strange.

On the way back home to take the subway, I saw a woman sitting on the sidewalk selling so many different kinds of Korean vegetables that she grew in her home: lettuce, green chili pepper, cucumber, minari, small, cute pumpkins (for doen jang jjigae), and perilla leaves! I asked, “How much is it for all the “kkaennip” ? She paused some seconds and seemed busy counting quietly. She said, “20 dollars”. I said, “How about 15 dollars? I will make kimchi with them”. She paused again and “sure!” :) I know I should be generous to the seller. How dare I could ask for discount! But, it’s my life time bargain habit that I learned from my own mother.

When I came home, I made perilla leaves jangajji instead of making kkaennip kimchi because making jangajji is easier than making kimchi.

For those who may be interested in learning how to make this jangajji, check out the recipe!


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  1. KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted October 16th, 2013 at 1:13 pm | # |

    Maangchi, I didn’ t know you have children!

  2. BelCuore Buenos Aires My profile page joined 1/12
    Posted January 24th, 2013 at 10:55 pm | # |

    How I convert this recipe instead of “soy sauce” into “spicy sauce”? Thanks Maangchi.

  3. peonygirl portland, oregon My profile page joined 8/09
    Posted December 11th, 2011 at 2:41 pm | # |

    Is this the same dish I see already prepared in the Korean markets? But the perilla leaves look dark with red pepper I think. They are very salty and tasty with rice.

    Maybe that is perilla leaf kimchi?

  4. bohemeathens Berlin Germany My profile page joined 10/11
    Posted October 17th, 2011 at 12:49 pm | # |

    I made this recipe the other day and instead of sugar I used agave nectar and some honey :-) It came out great! Thank you so much for posting this recipe. It’s simply amazing and I think one of my favorite side dishes. Thanks again!

  5. Bapbi Seattle My profile page joined 9/11
    Posted September 24th, 2011 at 9:28 pm | # |

    Hi, I am new to this forum, but I found it looking for a recipe to pickle my perilla leaves. I don’t understand, am I to pour all the liquid I boiled over the leaves? That’s way more that needed to completely submerge them. How much liquid was I to pour over them? Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2011 at 11:10 am | # |

      Hi, follow the recipe. This is for 500 grams of perilla leaves. If there is too much broth, boil some away. No problem!

  6. hellokitty08 My profile page joined 5/10
    Posted August 10th, 2011 at 6:31 am | # |

    Hi :) can I put garlic in this?

  7. Arne Paul My profile page joined 5/11
    Posted May 21st, 2011 at 2:09 pm | # |

    I’ve tried other recipes but yours is the best! Thank you!

  8. Kaila
    Posted July 23rd, 2009 at 8:06 pm | # |

    Hi Maangchi!

    I just wanted to say THANK YOU for this great recipe! I love kkaennip and this is a great way to enjoy it for a long time without it going bad. I also made yolmu kimchi and it’s wonderful! I couldn’t have done it without you. As a Korean adoptee who lived in Seoul for a year, I LOVE Korean food but don’t have anyone to teach me how to cook it. I love your site and your videos and credit all of my Korean cooking skills to you! I hope we can meet in New York one day soon! :)

    Keep up the good work!

  9. Janet
    Posted July 16th, 2009 at 5:53 pm | # |

    Hi Maangchi,
    Thank you for your website. It’s been nice learning how to cook Korean food since I am Korean…by the way, I can’t believe that you have grown kids, you look fantastic! If you’re ever in Orange County CA, (original Disneyland) let me know, we can meet at my favorite bakery in Irvine. Thanks again.

  10. Jackie
    Posted June 4th, 2009 at 7:29 am | # |


    Thank you so much for all you recipes!
    I was wondering though like many others, when can we see a recipe up for the Spicy Kkaennip?

    My mom makes Kkaennip like that, and it’s my favorite side dish when spicy!

    Thanks again!

  11. pixen
    Posted June 1st, 2009 at 1:11 pm | # |

    goshhh Maangchi, this recipe is so appetising! Just by looking at the pictures already made my stomach growling! I like to eat Perilla raw :-D but occasionally, I stir-fried with some chicken filets. I didn’t know it can be pickled and turn into kimchi. I have to make this version and before that, I need to be nice and frequent customer to the Korean Restaurant not far from my home hahahha… because they grown a patch of this leaves beside their restaurant and I want to ask for the cuttings :-P

    • Maangchi New York City My profile page joined 8/08
      Posted June 1st, 2009 at 4:25 pm | # |

      The store owner should be nice to you because you will be their regular customer! wow they are growing perilla leaves? I would like to go there! : )

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