Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Fermented Soybean Leaf and Perilla Leaf Jangajji

About 1.1 kg of fermented soybean leaves and perilla leaves are boiled for 15 minutes to reduce saltiness and off-odors, then layered with a pear juice seasoning.

Ingredients needed 10 servings

Recipe

Cooking tips

  • Fermented soybean leaves and perilla leaves must be boiled for a full 15 minutes, not just blanched, to reduce saltiness and off-odors and to become tender.
  • Squeeze the boiled leaves firmly but carefully unfold them so they don't tear.
  • Mix fermented anchovy sauce and fermented anchovy jeotgal or Jin-ganjang in a 7:3 ratio to make 150 ml total, and use pear juice for natural sweetness.

Recommended for

  • Those who want to make fermented soybean leaves and perilla leaves into a tender, deep-flavored basic side dish.
  • Those looking for a traditional jangajji seasoning with the natural sweetness of pear juice.
  • Those who need a generous preserved side dish to keep and eat over time.

Shop ingredients on Coupang(Ad)

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