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Kkaetnip Jangajji (Korean Pickled Perilla Leaves)

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.71

$0.71 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish Korean,Asian
spoonacular Score:18%

Spoonacular Score: 18%

 

Kkaetnip Jangajji (Korean Pickled Perilla Leaves) might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 38 calories, 3g of protein, and 2g of fat per serving. For 71 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have soy sauce, onion, sesame seeds, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Try Marinated Perilla Leaves (Kkaennip-jangajji), Marinated Perilla Leaves, and Korean Perilla Pesto for similar recipes.

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.

Birichino Jurassic Park Vineyard Old Vines Chenin Blanc

The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  garlic cloves
garlic cloves
2 Tbsps
2 Tbsps red gochugaru
red gochugaru
2
2  green onions
green onions
1 cup
1 cup light soy sauce
light soy sauce
0.5 small
0.5 small onion
onion
50
50  perilla leaves
perilla leaves
1 Tbsp
1 Tbsp rice wine
rice wine
1 Tbsp
1 Tbsp sesame oil
sesame oil
1 tsp
1 tsp sesame seeds
sesame seeds
0.25 cup
0.25 cup water
water
2  garlic cloves
2
garlic cloves
2 Tbsps red gochugaru
2 Tbsps
red gochugaru
2  green onions
2
green onions
1 cup light soy sauce
1 cup
light soy sauce
0.5 small onion
0.5 small
onion
50  perilla leaves
50
perilla leaves
1 Tbsp rice wine
1 Tbsp
rice wine
1 Tbsp sesame oil
1 Tbsp
sesame oil
1 tsp sesame seeds
1 tsp
sesame seeds
0.25 cup water
0.25 cup
water

Equipment

mixing bowl
mixing bowl
chopsticks
chopsticks
colander
colander
mixing bowl
mixing bowl
chopsticks
chopsticks
colander
colander


Instructions

  1. 1.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. 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. 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 process
  4. 4.Store in the refrigerator for at least a few days. When ready, serve as a side dish (banchan) with the main dish.
  5. *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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.71
Ingredient
2 garlic cloves
2 tablespoons red gochugaru
2 green onions
1 cup light soy sauce
½ smalls onion
50 perilla leaves
1 tablespoon rice wine
1 tablespoon sesame oil
1 teaspoon sesame seeds
Price
$0.13
$0.36
$0.16
$2.36
$0.08
$3.33
$0.24
$0.34
$0.08
$7.07

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Disclaimer

Nutritional Information

Quickview
37k Calories
2g Protein
1g Total Fat
2g Carbs
1% Health Score
Limit These
Calories
37k
2%

Fat
1g
3%

  Saturated Fat
0.26g
2%

Carbohydrates
2g
1%

  Sugar
0.72g
1%

Cholesterol
0.0mg
0%

Sodium
1323mg
58%

Alcohol
0.24g
1%

Get Enough Of These
Protein
2g
6%

Vitamin A
498IU
10%

Manganese
0.17mg
8%

Vitamin K
6µg
7%

Vitamin B3
1mg
6%

Iron
0.91mg
5%

Vitamin B6
0.09mg
5%

Vitamin E
0.64mg
4%

Phosphorus
39mg
4%

Fiber
0.9g
4%

Magnesium
13mg
3%

Vitamin B2
0.05mg
3%

Copper
0.06mg
3%

Potassium
95mg
3%

Folate
7µg
2%

Calcium
15mg
2%

Vitamin B1
0.02mg
2%

Zinc
0.21mg
1%

Vitamin B5
0.11mg
1%

Vitamin C
0.91mg
1%

Selenium
0.72µg
1%

covered percent of daily need

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