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

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.