Kkaennip-jangajji

Kkaennip-jangajji is a delightful Korean appetizer featuring perilla leaves marinated in a savory-sweet sauce, making for a refreshing and flavorful addition to any meal. This Paleo-friendly dish captures the essence of Korean cuisine while being wholesome and nutritious.

Ingredients

• Perilla leaves - 20 leaves
• Coconut aminos - 4 tablespoons
• Apple cider vinegar - 2 tablespoons
• Sesame oil - 1 tablespoon
• Honey - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Red pepper flakes - 1 teaspoon (optional)
• Sesame seeds - 1 tablespoon for garnish

Steps

1. Rinse the perilla leaves gently under cold water and pat them dry with a clean towel.
2. In a mixing bowl, combine coconut aminos, apple cider vinegar, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes (if using). Whisk until well combined.
3. Place the perilla leaves into a shallow dish or a jar and pour the marinade over the leaves, ensuring they are well coated.
4. Cover the dish or jar and let the perilla leaves marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld.
5. Once marinated, remove from the refrigerator, and sprinkle sesame seeds over the leaves before serving.
6. Serve chilled or at room temperature as a side dish or appetizer.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from perilla leaves that support overall health.
• Contains healthy fats from sesame oil, which are beneficial for heart health.

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