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Kim Jin-soon's Super Quick Kkaennip Jangajji

A super simple kkaennip jangajji made by stacking 4-5 perilla leaves, topping with seasoning, and flipping the stack halfway through pickling.

Ingredients needed 5 servings

Recipe

Cooking tips

  • You don't need to brush each leaf individually; stacking and spooning sauce over them allows the seasoning to penetrate naturally.
  • Flipping the stacks after 30 minutes is the key to even seasoning throughout.
  • Store the finished kkaennip jangajji in an airtight container in the refrigerator for a long-lasting side dish.

Recommended for

  • Those who find brushing each perilla leaf tedious.
  • Those who want to make a large batch of side dish quickly.
  • Those looking for a salty, spicy side dish that goes well with rice.

Shop ingredients on Coupang(Ad)

perilla leaveslarge green oniononioncarrotJin-ganjang (Korean all-purpose soy sauce)fermented sand lance saucecooking winegochugaru (Korean chili flakes)minced garlicsugar

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