Marinated Perilla Leaves (Kkaennip-jangajji) | Saveur
Kkaennip-jangajji, or soy-sauce-fermented perilla leaves, are a popular banchan, or side dish, served in Korean cuisine.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup soy sauce
- 2 tbsp. minced scallions or spring onions
- 1 tbsp. gochugaru (Korean chile flakes)
- 1 tbsp. minced fresh green chile (such as jalapeño or Korean green chile)
- 1 tbsp. honey
- 1 <sup>3</sup>⁄<sub>4</sub> tsp. garlic, crushed to a paste (about 3 cloves)
- 30 perilla leaves, washed, and patted dry
- Toasted sesame seeds, for garnish
- Shilgochu (Korean shredded red pepper threads), for garnish (optional)
- Steamed white rice, for serving
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