Kkaetnip Jangajji (Korean Pickled Perilla Leaves)
We finally got some quality perilla leaves (kkaetnip) to make the kkaetnip jangajji (pickled perilla leaves) that we have been waiting for. Our local Korean grocers carry them but sadly they're of terrible quality (unless you like wilted leaves) and expensive. So we drove to Chicago for a little getaway and it included a stop to the Korean market. Call it a good omen or whatnot, the workers were stacking just brought in perilla leaves just while we were seeking them out. We were quite happy getting fresh, vibrant green perilla leaves at only $2 per package (and 50 leaves in one package!). After waiting a few days for fermentation, they were finally waiting for us to try out.
Just some general information: jangajji is when you pickle vegetables in a jang or sauce. There are 3 "jangs" in Korea cooking, this includes ganjang (soy sauce), gochujang (red pepper paste), and dwenjang (soy bean paste). Most Korean foods will most likely incorporate one of these jangs, which is why it's important to have these readily available for Korean cooking.