Kaetnip Jangajji (Soy sauce Preserved Perilla Leaves)

I love Kaetnip, aromatic and fibrous perilla leaf that holds up well to both heat and salt. One of my favorite ways to eat it is by marinating the leaves in a zesty soy sauce based sauce. It's so easy to make, ready in about a day and perfect wrapped around a steaming hot mound of rice. Oh my gosh, just saying that makes me drool a little. This recipe is a great to preserve these greens as well, so go ahead and make a lot of it!


  • 35 perilla leaves, washed and stems trimmed

  • 3 large garlic cloves finely minced

  • 2 green onions, finely chopped

  • 1 small Serrano pepper, finely chopped

  • 1/3 cup light-bodied soy sauce (I used Kikkoman)

  • 2 tablespoons of gochugaru

  • 1.5 tablespoons of sugar

  • shil gochu (thin dried red pepper threads, optional)


Find leaves with a deep green color & tender leaves.

(they also come pre-trimmed at the asian market sometimes!)

After washing the leaves, do not dry them. Allow them to have moisture still on them so don't be going crazy with them in a salad spinner or anything. 

Combine garlic, green onions, pepper, soy sauce, gochugaru and sugar and mix well. 


Combine garlic, green onions, pepper, soy sauce, gochugaru and sugar and mix well.

Begin by spooning in a little bit of the sauce on the bottom of your container. 


Like so...

We want every leaf with dat sauce.

Place only one leaf at a time during this process, making sure you evenly spread on a thin layer of sauce onto each one. Sprinkle on a little bit of the shilgochu between each layer as well, for garnishing. 


After each leaf has been seasoned and layered, spoon over any remaining sauce over the perilla, pat down the leaves firmly to remove any air pockets before closing off container to ferment for a day. Keep in a cool place overnight or for at least 12 hours before serving.