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Kkaennip kimchi and Kkaennip jangajji Recipe Video
|Perilla leaves||1 Pound (About 450 Grams)|
|Soy sauce||1 1⁄2 Cup (24 tbs)|
|Garlic||5 Clove (25 gm)|
|Water||1 Cup (16 tbs)|
|Sliced ginger||1 Tablespoon|
Serving size: Complete recipe
Calories 586 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21644.6 mg901.9%
Total Carbohydrates 113 g37.6%
Dietary Fiber 43.4 g173.7%
Sugars 31.9 g
Protein 33 g66.9%
Vitamin A 6.2% Vitamin C 268.1%
Calcium 122.3% Iron 91.2%
*Based on a 2000 Calorie diet
*tip: Wash the both sides of each leaf in runny cold water and shake it to drain water
# Prepare 1½ cup soy sauce to salt the leaves.
# Pick some perilla leaves (about a dozen leaves) and put them into a large bowl. Drizzle soy sauce directly between the leaves, little by little.
# Repeat until you used all the leaves.
(You will see some soy sauce on the bottom of the bowl)
# Turn the leaves over a couple of times to salt evenly and wait about 1 hour.
# 1 hour later, squeeze the leaves slightly and put them into a container.
# Transfer the liquid of soy sauce brine to a pot.
# Add 1 cup of water, 1 medium size sliced onion, 4-5 cloves garlic, 1 medium sized sliced apple, 1 tbs of sliced ginger to the brine.
# Bring to a boil for 30 minutes over medium high heat.
# Strain the brine and cool it down until it reaches room temperature.
# Pour the brine onto the leaves in the container and keep it in the refrigerator.
Serve with rice!
When you serve it, transfer some leaves to a serving plate and garnish with roasted sesame leaves and shredded red pepper (called shilgochu or silgochu: 실고추).