(The other recipe in this video is Kkaennip-kimchi)
Kkaennip are one of my favorite vegetables. They have a unique flavor and are used for so many Korean dishes. They’re also easy to grow!
Ingredients
- 1 pound of perilla leaves (about 450 grams)
- soy sauce (1½ cup)
- a medium size apple
- 1 medium size onion
- 4-5 cloves of garlic
- 1 cup water
- 2 jalapeño peppers
- 1 tbs of sliced ginger
Directions
- Wash and drain 1 pound of perilla leaves and put them into a basket.
*tip: Wash the both sides of each leaf in runny cold water and shake it to drain water - Prepare 1½ cup soy sauce to salt the leaves.
- Pick some perilla leaves (about a dozen leaves) and put them into a large bowl. Drizzle soy sauce directly between the leaves, little by little.
- Repeat until you used all the leaves.
(You will see some soy sauce on the bottom of the bowl) - Turn the leaves over a couple of times to salt evenly and wait about 1 hour.
- 1 hour later, squeeze the leaves slightly and put them into a container.
- Transfer the liquid of soy sauce brine to a pot.
- Add 1 cup of water, 1 medium size sliced onion, 4-5 cloves garlic, 1 medium sized sliced apple, 1 tbs of sliced ginger to the brine.
- Bring to a boil for 30 minutes over medium high heat.
- Strain the brine and cool it down until it reaches room temperature.
- Pour the brine onto the leaves in the container and keep it in the refrigerator.
Serve with rice!
When you serve it, transfer some leaves to a serving plate and garnish with roasted perilla leaves and shredded red pepper (called shilgochu or silgochu: 실고추).
Sept. 22, 2013: Yesterday, picked an organic apple from our neighbor’s tree; from our organic garden picked the Jalepeno Pepper & Perilla Leaves; received organic garlic from our friends; shopped the organic onion and ginger. Tried making 깻잎 for the first time and now I can’t wait for more Perilla leaves to grow.
The Perilla plant took about 2 months to grow, from seed to leaves. I picked the leaves early (because I was impatient) but in 2 more months I should have enough to make another batch of Pickled Perilla Leaves. I can’t thank you enough for sharing your recipes to the world. :D
hello maangchi i really like maneul jangaji. can you show us how 2 make?tq