깻잎 장아찌
Lightly sweet, garlicky, and salty, with a bit of mint and a touch of spicy heat. Kkaenip Jangajji makes a perfect side dish to accompany Korean grill or Ssam style meals.
(Note: Korean references to kkaennip, (깻잎) and tŭlkkae (들깨) are usually translated as sesame leaves.)

Ingredients

  • 4 bunches sesame leaves
  • 1/4 cup soy sauce
  • 1/2 teaspoon sugar
  • 2 cloves fresh garlic, peeled
  • 1 teaspoon fine ground red chile pepper

Optional


  • 1 medium Asian pear or Semi Sweet apple, sliced

Final mix

  • white sesame seeds
  • fine ground chili pepper

DIRECTIONS

  • Preparation
    • Rinse the sesame leaves well in cold water, then drain.
    • Crush or chop the garlic.
  • Marinate
    • Place one perilla leaf in a bowl and drizzle with a small amount of the soy sauce. Repeat with each leaf.
    • Let stand about 45 minutes to one hour.
    • Remove the leaves from the bowl, pressing or squeezing gently so that the sauce remains in the bowl.
    • Place the leaves in a lidded bowl or jar.
  • Cooking
    • Transfer the soy sauce to a small pot, add the sugar, garlic, and chili pepper (and optional sliced Asian pear or apple) and heat over medium heat until the liquid just begins to boil.
    • Reduce heat, add sesame leaves and simmer for three to five minutes, turning often.
    • Remove from heat.
    • Use a small strainer and remove leaves from the liquid. Set strainer over the pot so that liquid drains back into the pot, and let cool.
  • Final Mix
    • Gently separate the leaves into small bunches (5 to 10 leaves).
    • Layer the small bunches in a seal able container, lightly sprinkling sesame seed and chili pepper over each layer. Each layer should face a different direction.
    • Pour the liquid over the leaves and seal the container.
    • Let stand at room temperature for six hours, then refrigerate.

Serve in small bunches as a side dish with Korean meals.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About 1 ounce.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 22.48

Calories From Fat (55%) 12.34

Calories From Protein (8%) 1.74

Calories From Carbohydrates (37%) 8.4

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 1.4g 2%

Saturated Fat 0.2g <1%

Monounsaturated Fat 0.55g

Polyunsaturated Fat 0.58g

Trans Fatty Acids 0g

Cholesterol 0mg 0%

Sodium 359.53mg 15%

Potassium 32.45mg <1%

Total Carbohydrates 2.25g <1%

Fiber 0.52g 2%

Sugar 1.22g

Sugar Alcohols 0g

Net Carbohydrates 1.72g

Protein 0.51g 1%

Vitamin A 20.46IU <1%

Vitamin C 0.67mg 1%

Calcium 2.82mg <1%

Iron 0.14mg <1%

Vitamin E 0.04mg <1%

Vitamin D 0IU

Thiamin 0mg <1%

Riboflavin 0.01mg <1%

Niacin 0.18mg <1%

Vitamin B6 0.02mg 1%

Folate 1.93mcg <1%

Vitamin B12 0mcg 0%

Pantothenic Acid 0.03mg <1%

Vitamin K 0.83mcg 1%

Phosphorus 10.35mg 1%

Magnesium 3.94mg <1%

Zinc 0.04mg <1%

Copper 0.01mg <1%

Manganese 0.05mg 2%

Selenium 0.13mcg <1%

Alcohol 0g

Caffeine 0mg

Water 15.64g 0%

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