Perilla Jjangachi - Pickled Perilla Leaves

Servings: 2

Prep Time: 6 minutes

Cook Time: 20 minutes

Ingredients

• 2-3 oz perilla leaves

• 8-9 tbsp soy sauce

• 1 tsp gochugaru

• 1 tbsp red chilies, finely chopped (optional)

• 1 tsp minced garlic

• 2 tbsp sugar

• 2 stalk scallion/spring onion, finely chopped

Directions

1. Rinse the perilla leaves under cold running water. Drain them and pat them dry or let them dry individually. 

2. In a bowl, mix all the marinating ingredients. 

3. Using a container that has a tight lid (preferably airtight), transfer each leaf one at a time to make a stack. Use the method of putting one leaf down, then spread a tablespoon of the marinade, place another leaf, and continue the process until you stack all the leaves. Pour the seasoning sauce on top of the perilla leaves. 

4. If you have any more of the marinade/seasoning left over, just pour it on top. Enjoy!

Notes: you can also do the process of spreading a tablespoon of marinade per every 3 leaves.