Marinated Perilla Leaves (Kkaennip-jangajji)
Kkaennip-jangajji, or soy-sauce-fermented perilla leaves, are a popular banchan, or side dish, served in Korean cuisine.
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Flat-bottomed container
- Airtight container
- Plastic wrap
- Spoon
- Paper towel
- Chopsticks
- Refrigerator
Ingredients
- 1⁄2 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 3⁄4 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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