🌿 Korean Perilla Leaf Side Dish (Kkaennip Jangajji) – A Taste from the Countryside

Learn how to make Kkaennip Jangajji (Korean pickled perilla leaves), a classic Korean side dish (banchan). Step-by-step recipe with marinade, health benefits, and countryside food story.

 

When people search for Korean side dishes (banchan), they often think of kimchi. But there is another traditional favorite that Koreans love: marinated perilla leaves, called kkaennip jangajji in Korean.

 

On weekends, I visit my small countryside garden, pick fresh perilla leaves, soak them in saltwater for a few days, and later season them with a rich Korean-style marinade. This dish may look simple, but it carries both flavor and family memories.

🌱 “Wild perilla leaves growing strong along the edge of my field.”

🥬 “Freshly picked perilla leaves from my countryside garden, ready to be brined.”

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🥗 Ingredients (4 servings)

• 40 salted perilla leaves (kkaennip)
• 2 tbsp salt (for brining)
• 1 liter water (for brining)

👉 Marinade (Yangnyeomjang):

• 4 tbsp soy sauce
• 2 tbsp Korean chili flakes (gochugaru)
• 1 tbsp minced garlic
• 2 tbsp chopped scallions
• 1 tbsp sesame oil
• 1 tbsp honey or oligosaccharide syrup
• 1 tbsp toasted sesame seeds

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🍴 How to Make Korean Perilla Leaf Side Dish

Step 1: Brining

• Soak fresh perilla leaves in saltwater (2 tbsp salt + 1 liter water).
• Keep in the fridge for 1–3 days.
• Rinse and squeeze before using.

 

Step 2: Choose Your Method

• Blanched Version: Boil water, blanch for 30 seconds, rinse with cold water, squeeze dry, and spread marinade between the leaves. Softer in taste, very balanced.
• Non-blanched Version: Simply rinse and apply marinade directly. Stronger aroma, more nutrients preserved.

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🥗 “Brined perilla leaves after a few days in saltwater—perfect for seasoning.”

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🌿 Health Benefits of Perilla Leaves

• Rich in antioxidants – helps slow aging.
• High in calcium and iron – strengthens bones and prevents anemia.
• Contains Omega-3 fatty acids – good for heart and blood circulation.
• Natural aroma that aids digestion.

“Perilla leaves soaking in saltwater, waiting to be transformed into a traditional Korean side dish.”

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🐾 A Taste of Country Life with Creamy

Before showing you the final dish, here’s a little sneak peek: my dog Creamy, standing in front of the perilla field. 🐶
Just like this Korean side dish, Creamy brings freshness and joy to my countryside weekends.

 

🐾 “Creamy, my countryside companion, standing proudly in front of the perilla field.”

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🍚 Memories from a Korean Kitchen

“When I was young, my mother always kept a jar of kkaennip jangajji (pickled perilla leaves) next to the rice pot. She would lay one leaf on warm rice, and that bite tasted like home.

Now, as I prepare the same side dish with my own hands, I feel connected to her. Perilla leaves are more than just a Korean banchan—they are a piece of heritage and a taste of authentic comfort food.”