Perilla Leaf Jangajji (Pickles) - Cooling the Brine Before Pouring Is the Key to Preventing Toughness

Steps

1. 1

   Dissolve baking soda in water, add perilla leaves, soak for about 5 minutes, then rinse thoroughly under running water.

2. 2

   Bring water to a boil, add 1T salt, blanch the perilla leaves for about 1 minute, then drain on a rack to remove moisture while cooling.

3. 3

   Combine 400ml water, 400ml dark soy sauce, 400ml soju, and whole garlic, and bring to a boil.

4. 4

   Turn off the heat 2 minutes after the brine begins to boil.

5. 5

   Add 1 cup vinegar, 1.5 cups sugar, and 0.5 cup plum syrup to the brine and stir well.

6. 6

   Once the sugar dissolves, set the pot of brine into a bowl of cold water to cool it. Do not pour it while hot, as this will toughen the perilla leaves.

7. 7

   Neatly stack the perilla leaves in a container, pour the cooled brine over them, cover with a lid, leave at room temperature for 1 hour, then refrigerate.