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!


  1. KrynauwOtto2 Pretoria, South Africa joined 9/13 & has 54 comments

    Maangchi, I didn’ t know you have children!

  2. BelCuore Buenos Aires joined 1/12 & has 2 comments

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

  3. peonygirl portland, oregon joined 8/09 & has 51 comments

    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 joined 10/11 & has 1 comment

    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 joined 9/11 & has 1 comment

    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.

  6. Hi :) can I put garlic in this?

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