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. Hi Maangchi,

    Woow, you are so fast!

    I just made this 5 minutes ago… I am hoping for the best :-)

    Thanks again & Have a great weekend!

  2. Maangchi New York City joined 8/08 & has 12,047 comments

    My answer about your questions
    1: no, just follow the recipe, no need to cook for this recipe

    2: no need to put it in the refrigerator and put it at room temperature.

    It sounds like you are going to make this! Wonderful!
    I’m still enjoying the jang ah jji.

  3. Hi Maangchi,

    I have been watching your video on youtube quite often, and thank you for sharing yummy korean food with us.

    I have some questions regarding this recipe:
    1) Do I need to cook the seasame leaf at all?

    2) Regarding #5, “Close the lid of the container and let it sit for about 12 hours. (You can turn over to salt evenly)”. Do I need to put it in the refrigerator?


  4. Maangchi New York City joined 8/08 & has 12,047 comments

    You are living in Flushing! It took only 40 minutes from Manhattan by subway. We could have met there when I visited Flushing. Next time! : )

  5. Hi Maangchi! Welcome to New York!!
    I'm an 18 year old, Korean girl born in the US that's going to start her first semester in college soon.
    Unfortunately, I have to commute since it's in Manhattan.
    Watching your videos inspire me a lot!<3 I'm not very good at cooking.
    I can't wait for your next videos!! :]

    P.S Omg! That picture was taken in Union Street! :] I live about 2 blocks from the Hanareum near there, which is now known as H-Mart. My mom goes there all the time.

  6. Maangchi!

    You don’t look old enough to have grown children. I always thought you were a young spring chicken.

    Thank you again for those egg recipes. Your efforts are always greatly appreciated…Our loss is New York’s gain.

  7. Maangchi New York City joined 8/08 & has 12,047 comments

    Thanks for all your information! haha snobby korean ajuma!

  8. Hi Maangchi,

    First of all, welcome to the USA! My family and I were in flushing just yesterday eating.. ‘sam bab’? (?) Not sure of the term/name. It was very good though.

    How is everything so far?

    Also, for the New Jersey thing, you can easily take a bus from Port Washington.. I live in Closter and take the 20 bus but it passes through areas very close to Broad Ave. (the best place to find almost anything korean, really) in Palisades Park. It also passes through places such as Leonia and Tenafly, which all have a good Korean population.

    My town, Closter, is I guess a more wealthier town and has those snobby korean ajuma’s lol. There are good korean places though – my parents actually own a Japanese restaurant in Closter called Mt. Kisco and yes, we’re Korean haha

    So anyway, it’d be great if you can come visit NJ! It may not be as Koreanized as Flushing or Bayside, but it can hold its own

  9. Hey Maangchi

    Looks like it is going to be fun in NY! I hv never seem sesame leaves before. They HUGE!!!! What do they taste like when made in kimchi?

  10. Maangchi New York City joined 8/08 & has 12,047 comments

    Dear Joshua,
    Thank you for the useful information and the link. I have no car, so I should visit there by renting a car some day. Are you interested in coming for the meeting with my other blog readers? I have not decided when and where. Let me know if you are interested in coming.

  11. Maangchi New York City joined 8/08 & has 12,047 comments

    haha, sorry about my previous message. What a coincidence! The ginger (blog id name) used to send me messages and she said she is living in Brooklyn! : )

    hope your kimchi ferments well.
    Actually I never wait until kimchi ferments. I eat it right after making it.

  12. It must be a different Ginger! To my knowledge, I’ve only posted once on your blog! I’m pleased to meet you! I hope you’re getting settled into the city well. The weather’s been great lately — not too hot.

    My ggaktugi didn’t ferment in 20 hours so I’ll leave it out for a couple more days, I guess. I just opened up the jar and stirred it around with my hand so it ferments equally in the liquid. Do you ever worry about mold growing on the surface of the fermenting kimchi?

    Annyeonghi jumesayo!

  13. There is also a Korean community across the river in New Jersey. Palisades Park has on of the highest % in the country of Korean people. However you probably would require a car to explore it.

    There is also a Japanese supermarket Mitsuwa in Edgewater, NJ. They have some korean items, but its mostly japanese.


  14. Maangchi New York City joined 8/08 & has 12,047 comments

    Is that you that you used to send me email months ago? Oh, my! I was thinking about you because you told me you were living in Brooklyn! I was looking for your previous email to let you know I’m living in New York!, However, I could not find it. I must have erased the email.

    Anyway, I’m so excited about meeting you! Send me email again and give me some ideas of getting together meeting with other blog readers.

  15. Maangchi!

    I’m so happy to find your site!
    I’m making ggaktugi right now. Unfortunately I found your videos on how to make kimchi just AFTER I finished. Anyway, I hope it comes out ok. My last batch had too much salt and never fermented properly. I’m a Korean ibyang-in who’s studying up on my hanguk-mal these days. I wish you much luck and fun in New York. I live in Brooklyn — I’d be happy to show you around these parts some time! Best, OkJin (aka sengang:)

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