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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 $0.75

$0.75 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:27%

Spoonacular Score: 27%

 

If you want to add more Korean recipes to your recipe box, Kkaetnip Jangajji (Korean Pickled Perilla Leaves) might be a recipe you should try. For 75 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 37 calories, 3g of protein, and 2g of fat. This recipe serves 10. It works well as a side dish. Head to the store and pick up soy sauce, rice wine, green onions, and a few other things to make it today. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so tremendous. If you like this recipe, you might also like recipes such as Marinated Perilla Leaves (Kkaennip-jangajji), Marinated Perilla Leaves, and Seasoned perilla leaves pancakes (Kkaenip Jang Ddeok).

Asian works really well with Riesling, Gewurztraminer, and Chenin Blanc. 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. The Westport Winery "Ancient Mariner" Riesling & Pear wine blend (Benefits Coastal Animal Rescue and Adoption) with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Westport Winery "Ancient Mariner" Riesling & Pear wine blend (Benefits Coastal Animal Rescue and Adoption)

Try this delicate blend of pear and Riesling that smacks of honey and sunshine. Whatever voyage of exploration inspires your daily life, remember the Rime of the Ancient Mariner. Offer salvation. Benefits Coastal Animal Rescue and Adoption (CARA).

» Get this wine on Amazon.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 rice wine
rice wine
1 Tbsp
1 Tbsp rice wine
rice wine
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 rice wine
1 Tbsp
rice wine
1 Tbsp rice wine
1 Tbsp
rice wine
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: $0.83
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 rice wine
1 tablespoon rice wine
1 tablespoon rice wine
1 tablespoon sesame oil
1 teaspoon sesame seeds
Price
$0.13
$0.83
$0.16
$2.36
$0.08
$3.33
$0.24
$0.24
$0.24
$0.24
$0.34
$0.08
$8.26

Nutritional Information

Quickview
43 Calories
2g Protein
1g Total Fat
3g Carbs
1% Health Score
Limit These
Calories
43k
2%

Fat
1g
3%

  Saturated Fat
0.26g
2%

Carbohydrates
3g
1%

  Sugar
0.72g
1%

Cholesterol
0.0mg
0%

Sodium
1323mg
58%

Alcohol
0.97g
5%

Get Enough Of These
Protein
2g
6%

Vitamin A
498IU
10%

Manganese
0.17mg
8%

Vitamin K
6µg
7%

Vitamin B3
1mg
6%

Iron
0.92mg
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
96mg
3%

Folate
7µg
2%

Calcium
15mg
2%

Vitamin B1
0.02mg
2%

Zinc
0.21mg
1%

Selenium
0.78µg
1%

Vitamin B5
0.11mg
1%

Vitamin C
0.91mg
1%

covered percent of daily need

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