Pickeled Perilla Leaves

Pickled Perilla Leaves, known as Kkaennipjangajji in Korean, hold a special place in my heart as one of my cherished summertime dishes. With childhood memories of growing perilla leaves, the strong and fresh aroma of these leaves always evokes the essence of warm summer days. This delightful side dish is quick and easy to prepare, making it a perfect addition to your summer meals. Despite the name “sesame leaf,” Kkaennip is not related to the sesame plant, but its unique flavor and versatility make it a favorite in Korean cuisine. Follow this straightforward recipe to create a tangy and delectable pickle that will elevate your dining experience. Served as a side dish with rice, these pickled perilla leaves offer a delightful combination of taste and nostalgia, providing a refreshing and flavorful accompaniment to your summertime table.

INGREDIENTS

• 3 to 4 bunches of fresh Korean perilla leaves, or about 60 medium homegrown leaves
• ¾ cup soy sauce
• ¾ cup water
• 2 tablespoons gochugaru
• 2 tablespoons sweet onion, puréed or minced
• 2 tablespoons minced garlic
• 2 scallions, finely chopped

PREPARATIONS

1. Wash and dry each perilla leaf thoroughly, shaking each to remove excess water.
2. Lay them in a colander lined with paper towels to dry. (If you purchased prewashed perilla leaves, you can skip this step).
3. While the perilla leaves are drying, in a large bowl, combine the soy sauce, water, gochugaru, onion, garlic, and scallions. Stir to mix well.
4. In a large glass container that has a lid, lay one perilla leaf down and spread a small amount of the sauce on the leaf with the back of a spoon. Repeat with the rest of the leaves and the sauce, piling them atop each other. Make sure to lay the leaves down neatly so the stems point in the same direction. If you have any sauce leftover, pour it over the stack of leaves. If you run out of sauce, tip the perilla container slightly and spoon some of the sauce from the bottom of the stack of leaves and drizzle it over the top.
5. Cover the container with the lid and let sit at room temperature for about 2 hours. Transfer to the refrigerator and chill for about 8 hours.

YIELD

• Serves 12 as a side dish

SPECIAL INSTRUCTIONS

• Using chopsticks, pick up a piece of kkaennip by the stem, place it on top of rice, and use the leaf as a wrap to scoop up some of the rice.

TIPS

• Kkaennip is easy to grow in a home garden, and its strong scent keeps pesky bugs away.

Pickled Perilla Leaves, or Kkaennipjangajji, are a delightful and nostalgic summertime dish that adds a burst of flavor and fragrance to your meals. Simple to prepare and ready to eat in just a few hours, this Korean side dish features the unique taste of perilla leaves and a tangy blend of soy sauce, gochugaru, and other aromatic ingredients. A perfect accompaniment to rice, the pickled perilla leaves offer a refreshing and crisp bite, perfect for hot summer days. Growing perilla leaves in your garden is a breeze, and their resilience ensures they thrive effortlessly. Keep pesky bugs away with the natural scent of these leaves while enjoying their mouthwatering taste.

Incorporate Pickled Perilla Leaves into your culinary repertoire and cherish the memories of childhood summers with each delectable bite. As you savor the unique and refreshing flavors of this side dish, take a moment to appreciate the simplicity of Korean cuisine and the joy of preserving tradition through flavorful recipes.