Kkaetnip Jangajji (Korean Pickled Perilla Leaves)

Name: Kkaetnip Jangajji (Korean Pickled Perilla Leaves)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 leaves perilla, aka kkaetnip; 1 cup soy sauce or light soy sauce; 1/4 cup water; 2 tablespoons gochugaru red pepper flakes; 1 tablespoon sesame oil; 1 tablespoon rice wine; 2 garlic cloves finely minced; 1 teaspoon sesame seeds; 1/2 onion small, thinly chopped; 1 green onions thinly chopped; 1/4 cup chives Korean, finely chopped, optional

Servings: persons

50 leaves perilla, aka kkaetnip
1 cup soy sauce or light soy sauce
1/4 cup water
2 tablespoons gochugaru red pepper flakes
1 tablespoon sesame oil
1 tablespoon rice wine
2 garlic cloves finely minced
1 teaspoon sesame seeds
1/2 onion small, thinly chopped
1 green onions thinly chopped
1/4 cup chives Korean, finely chopped, optional

1
1.Wash each perilla leaf individually through running water and shake off excess water. Place in a colander until dried; set aside for at least 15 minutes.
2
2.In a mixing bowl, combine all the other ingredients together with the finely chopped onion, green onion, and minced garlic. In a tupperware or plastic container, place a spoonful of the sauce on the bottom. Add one perilla leaf then put another spoonful of the sauce to coat the leaf. Continue alternating the layers with a perilla leaf and the sauce until stacks are formed side by side.
3
3.Continue lathering the leaves one at a time until each one is covered with the sauce. If you run out of sauce, it will collect at the bottom of the tupperware. Reuse any runoff sauce to complete the process
4
4.Store in the refrigerator for at least a few days. When ready, serve as a side dish (banchan) with the main dish.
5
*This particular side dish (along with regular gim, seaweed) is perfect with a bowl of rice. Many Koreans (with chopsticks in hand) simply wrap a single leaf around some rice and indulge in its deliciousness. The salty and sour perilla leaves with the sticky rice really go great together.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 50 leaves perilla, aka kkaetnip, 1 cup soy sauce or light soy sauce, 1/4 cup water, 2 tablespoons gochugaru red pepper flakes, and more.

Yes, Kkaetnip Jangajji (Korean Pickled Perilla Leaves) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!