Eating Love Loading
If you want to add more Korean recipes to your recipe box, Kkaetnip Jangajji (Korean Pickled Perilla Leaves) might be a recipe you should try. For 75 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 37 calories,...Read More
Wash each perilla leaf individually through running water and shake off excess water.
Place in a colander until dried; set aside for at least 15 minutes.2.In a mixing bowl, combine all the other ingredients together with the finely chopped onion, green onion, and minced garlic. In a tupperware or plastic container, place a spoonful of the sauce on the bottom.
Add one perilla leaf then put another spoonful of the sauce to coat the leaf. Continue alternating the layers with a perilla leaf and the sauce until stacks are formed side by side.3.Continue lathering the leaves one at a time until each one is covered with the sauce. If you run out of sauce, it will collect at the bottom of the tupperware. Reuse any runoff sauce to complete the process4.Store in the refrigerator for at least a few days. When ready, serve as a side dish (banchan) with the main dish.*This particular side dish (along with regular gim, seaweed) is perfect with a bowl of rice. Many Koreans (with chopsticks in hand) simply wrap a single leaf around some rice and indulge in its deliciousness. The salty and sour perilla leaves with the sticky rice really go great together.
Tags easily organize this recipes in your Preferences
Comments