Korean
Korean - Banchan
Kkaennip Jangajji
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 30 perilla leaves (kkaennip)
- • 1/4 cup soy sauce
- • 1/4 cup water
- • 2 tbsp rice vinegar
- • 1 tbsp sugar
- • 2 cloves garlic, thinly sliced
- • 1 dried red chili, sliced
- • 1 tsp toasted sesame oil
- • 1 tsp toasted sesame seeds
Preparation Steps
1
Phase 1
Rinse the perilla leaves and pat them completely dry.
2
Phase 2
Boil the soy sauce, water, vinegar, and sugar with the garlic, then cool slightly.
3
Phase 3
Layer the leaves in a container, spooning a little brine and chili between each leaf.
4
Phase 4
Pour the remaining brine over and press down with a small plate.
5
Phase 5
Refrigerate at least 1 day, preferably 3, before eating.
6
Phase 6
Serve a few leaves drizzled with sesame oil and sesame seeds alongside rice.