Seasoned Perilla Leaves | Kkaennip Jangajji (깻잎 장아찌)

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      500Sandwiches
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      Seasoned Perilla Leaves (Kkaennip Jangajji, 깻잎 장아찌) are a tasty herbal-pungent Korean snack. Simply wrap the spicy leaves around a bit of rice (better yet, multi-grain rice) and pop them in your mouth. While not difficult to make, each leaf must be dabbed in sauce individually and the process can take some time. We like to think that the perilla leaf’s heart shape communicates the love that goes into making this delicious treat. We also think kkaennip jangajji is a great introduction to Korean dishes not typically found on restaurant menus. We recently served them at a party and everyone was asking for the recipe!

      In case you’re wondering, perilla is a member of the mint family and a cousin to Japanese shiso. It goes by several names including sesame leaves and wild sesame leaves. It is sometimes erroneously labeled “shiso”, too, so make sure you’re buying Korean perilla leaves.

      • 30-40 perilla leaves
      • 1 carrot, peeled
      • 2 garlic cloves, finely minced
      • 2 teaspoons finely minced ginger
      • 1 scallion, white part only, finely minced
      • 2 tablespoons gochujang (고추장)
      • 1 tablespoon sweet soy sauce
      • 1 tablespoon gochugaru (고추가루)
      • 1 tablespoon sesame oil
      • 1 teaspoon honey
      • 1 teaspoon saeujeot (새우젓) or Thai/Vietnamese fish sauce
      • 1 teaspoon black sesame seeds

      Prepare the Leaves
      Place the leaves in a bowl of water and gently move them around. Transfer them to a steamer and steam for 1 minute. You can omit the steaming but it produces a more tender leaf.

      Prepare the Sauce
      Whittle down the carrot using a vegetable peeler. Finely mince the carrot ribbons, reserving 2 tablespoons for the sauce. In a bowl wider than your largest perilla leaf whisk together carrots and remaining ingredients.

      Prepare the Jangajji
      Spread a thin coat of the prepared sauce on the bottom of a sterilized jar wide enough to accommodate the perilla leaves without having to fold them too much. One by one, dip one side of each leaf in the sauce and place in the jar. Rotate the position of the leaves as you layer them in the jar. Place any remaining sauce on top of the last leaf. Cover the top leaf with a large piece of plastic wrap or a plastic sandwich bag and gently press down to remove trapped air between the layers. Without removing the plastic wrap, place a lid on the jar and let it sit on a counter overnight. Transfer the jar to the refrigerator and after a few days (the flavor improves) enjoy the seasoned perilla leaves with a bit of rice.

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