Kkaenip Jangajji

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.)


  • 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


  • 1 medium Asian pear or Semi Sweet apple, sliced

Final mix

  • white sesame seeds
  • fine ground chili pepper


  • 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.