Kkaetnip Jangajji (Korean Pickled Perilla Leaves)

• 50 leaves perilla, aka kkaetnip
• 1 cup soy sauce or light soy sauce
• 1/4 cup water
• 2 tablespoons gochugaru red pepper flakes
• 1 tablespoon sesame oil
• 1 tablespoon rice wine
• 2 garlic cloves finely minced
• 1 teaspoon sesame seeds
• 1/2 onion small, thinly chopped
• 1 green onions thinly chopped
• 1/4 cup chives Korean, finely chopped, optional

1. 1.Wash each perilla leaf individually through running water and shake off excess water. Place in a colander until dried; set aside for at least 15 minutes.
2. 2.In a mixing bowl, combine all the other ingredients together with the finely chopped onion, green onion, and minced garlic. In a tupperware or plastic container, place a spoonful of the sauce on the bottom. Add one perilla leaf then put another spoonful of the sauce to coat the leaf. Continue alternating the layers with a perilla leaf and the sauce until stacks are formed side by side.
3. 3.Continue lathering the leaves one at a time until each one is covered with the sauce. If you run out of sauce, it will collect at the bottom of the tupperware. Reuse any runoff sauce to complete the process
4. 4.Store in the refrigerator for at least a few days. When ready, serve as a side dish (banchan) with the main dish.
5. *This particular side dish (along with regular gim, seaweed) is perfect with a bowl of rice. Many Koreans (with chopsticks in hand) simply wrap a single leaf around some rice and indulge in its deliciousness. The salty and sour perilla leaves with the sticky rice really go great together.

perilla, soy sauce, water, gochugaru red pepper, sesame oil, rice wine, garlic, sesame seeds, onion, green onions, chives korean

Taken from www.yummly.com/recipe/Kkaetnip-Jangajji-_Korean-Pickled-Perilla-Leaves_-1663351 (may not work)