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, Han Arum 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 sesame 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 sesame leaves jang ah jji instead of making kkaennip kimchi because making jang ah jji is easier than making kimchi.
For those who may be interested in learning how to make this jang ah jji, I am posting my recipe here with pictures.
Korean perilla in soy sauce (kkaennip jangahjji)
Ingredients: 500 grams of perilla leaves, salt, soy sauce, vinegar, sugar, and water
1) Wash both sides of kkaennip thoroughly and drain them. Put them in a container or jar.
2) In a large skillet, add 5 cups of water, ¼ cup salt, 1 cup of sugar, 1 cup of soy sauce, and ½ cup of vinegar and boil it.
3) When the mixture of the liquid boils, pour it carefully, slowly, and evenly into the container where fresh kkaennip is placed.
4) Press it down with a spoon to help the sesame leaves get submerged. Then put something heavy on top to keep them down in the mixture
5) Close the lid of the container and let it sit for about 12 hours. (You can turn over to salt evenly)
6) Next day, when you open the lid, you will see lots of liquid came out from the leaves
7) Drain the salty juice into a pot and boil it for about 20 minutes. (Don’t boil the salted sesame leaves, leave them in the container without much liquid.
8) The amount of salty liquid will get less than before. Cool it down.
9) Switch the salted sesame leaves into a smaller container that fits them, then pour the cooled down salty juice over them.
That’s all!
Eat it with rice as part of your meal. First, get a spoonful of rice…
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!
oh, you made it! Cool! You must be good at cooking!!
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.
Maangchi!
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!
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
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! : )
maangchi,..annyung!
the korean versin of halo-halo(patbingsu) its really good and me also like it…Here in the Philippines its called halo-halo it means mixing of ingredients…
I want to try that one also…Im a culinary student and want to try that “patbingsu” next time…thnx maangchi I learned alot from your cooking..
…SHARIZ~
Hello there…^^, i was wondering what is the ingredients for making patbingsu?? seems so nice to eat…
Hi Maangchi! This recipe sounds and looks so delicious and I was wondering since I don’t have kkaenip on hand at the moment if there is another leafy vegetable I could subsitute for it. If not thats fine; I’m sure I could find some later at the korean market…or perhaps even the japanese or chinese market ^^ I’ve done lots of Japanese and Chinese cooking but am new to the Korean cuisine, so your site is very helpful!
oh, yeah? I think this recipe is for kkaenip, maybe you can try out with another vegetable, but I can’t guarantee the taste. If you have already experienced cooking Japanese and Chinese cooking, I’m sure Korean cooking will be very easy for you. : ) I’m happy to meet you through my website.
I’ve been gone for soooooo long and been missing your videos and recipes Maangchi.. So today I started browsing your recipes again, looking for something that I can make,, and THAT PATBINGSU caught my eyes!!!!! You know I love that dessert..=p Oh my,, I miss Korea so bad,, even if I’m a full blooded Filipino I sure am a huge fan of Korean Culture and Foods since my boyfriend as you know is a full blooded Korean..=) Anyway,, I’m hoping to taste that dessert soon..=)
Takecare!!
-Keigh-
Maangchi,
I love watching you cook your recipes. My mother is Korean and makes a lot of the things that you demonstrate. I am wondering if you know the name for a dish my mother makes. She takes small pieces of beef and cooks them in water for a long time. Once they are tender, she adds soy sauce and sugar. I have looked for recipes like this, but have not found them. I am wondering how long to cook in water and how long to cook in soy sauce.
Thanks,
Bonnie
yeah, it’s jangjorim in Korean. Boil the chunks of beef until they are tender. I will post the recipe someday, thank you!
Jennifer,
Yes, I have. I’m going to post the recipe someday!
Maangchi,
Do you have kimchi recipe for these leaves?
Kyon,
Where is the Spa Castle? It must be Korean style sauna (jjimjilbang: 찜질방). I would like to go there sometime! : )
On 11th Ave in College Point. You can catch a shuttle from the municipal parking lot over by the police station in Flushing. Just Google “Spa Castle NY” for info.
Thanks Kyon.
My Mom and I(my Father is pressed into driving) often go to Flushing just to go to the Korean markets. We’ve also been going to Spa Castle, which isn’t too far away.
P.S. I love your videos, I can’t say it enough. And I am also Poppy Brown(I need a new user name)from over on youtube.
Andrea,
wow, 17 years is long time!
I’m glad that you found me here. : )
I just got back from LA yesterday. Yeah, you can get all Korean ingredients easily there.