Kkaennip Jangajji

Kkaennip Jangajji is a flavorful Korean side dish made from pickled perilla leaves, offering a unique combination of tangy and savory flavors. This gluten-free dish is perfect as a condiment or side to balance out rich meals.

Ingredients

• Perilla leaves - 30 grams (about 15 leaves)
• Soy sauce (gluten-free) - 60 ml
• Rice vinegar - 30 ml
• Sugar - 1 tablespoon (15 grams)
• Sesame oil - 1 tablespoon (15 ml)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Red pepper flakes (gochugaru) - 1 teaspoon
• Sesame seeds - 1 tablespoon (toasted)

Steps

1. Wash the perilla leaves thoroughly under cold water and gently pat them dry with a clean towel.
2. In a mixing bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Mix well until the sugar is dissolved.
3. Layer the perilla leaves in a clean, dry jar. Pour the marinade over the leaves, making sure they are fully submerged.
4. Seal the jar tightly and let it marinate in the refrigerator for at least 2 hours, or overnight for a more intense flavor.
5. Before serving, sprinkle toasted sesame seeds over the top of the pickled leaves.

Nutrition

• Calories: 70
• Protein: 2 g
• Carbs: 9 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Contains omega-3 fatty acids that support heart health.

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