# Wash and drain 1 pound of perilla leaves and put them into a basket.
*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).
If you have grown perilla leaves in your garden, then the best thing to do with it is make kimchi and pickle. Maangchi shows the Korean way of preserving these nutritious leaves to be enjoyed all year through. She is showing two ways so its up to you to pick the method that suits you best or the one that tastes better.
Kkaennip Kimchi And Kkaennip Jangajji Recipe Video