Perilla Leaf Pickle (Kkaennip Jangajji) - Steaming Before Marinating Makes It Fragrant and Tender

Steps

1. 1

   Soak the perilla leaves in water with 5T vinegar for 5 minutes, then rinse under running water.

2. 2

   Add 500ml water to a steamer, and once steam rises, place the perilla leaves inside, close the lid, and steam for 2 minutes. Remove and let cool.

3. 3

   In a pot, combine 360ml water, 360ml soy sauce, 360ml soju, 10 whole garlic cloves, and 1 piece of ginger, then bring to a boil.

4. 4

   Boil for 2 minutes from boiling point, then reduce heat.

5. 5

   Stir in 180ml vinegar, 180ml sugar, and 90ml plum extract until well combined.

6. 6

   Place the pot in a large bowl of cold water to cool the marinade.

7. 7

   Layer the perilla leaves neatly in a container, pour the cooled marinade over them, close the lid, leave at room temperature for 2 hours, then refrigerate for 2-3 days to mature.