🌿
Kkaennip-jangajji: perilla leaves marinated with a unique aniseed aroma
Perilla leaves layered and marinated in a spiced soy sauce, to be enjoyed wrapped around a bit of rice.
⏱ Prep 15 min
🍳 Cook 0 min
👤 4 personnes
Coréenne
Vegan
Facile
🔥 35 kcal
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Nutrition Facts · per serving
35
kcal
Energy
2g
Protein
4g
Carbs
2g
Fat
2g
Fiber
1g
Sugar
🛒 Ingredients
1 c. à soupe
Sesame seeds
20 feuilles
Perilla Leaves
3 c. à soupe
Soy Sauce
2 gousses
Garlic
1 c. à café
Korean Chili Powder
👨🍳 Instructions
1. Gently rinse the perilla leaves and pat them dry.
2. Mix soy sauce, minced garlic, gochugaru, and sesame seeds for the marinade.
3. Layer the leaves in a small flat container.
4. Pour some marinade between each layer of leaves.
5. Let marinate for at least 2 hours in the refrigerator before serving.
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Sesame seeds
Spices & Herbs
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Perilla Leaves
Vegetables
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Soy Sauce
Spices & Herbs
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Garlic
Vegetables
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Korean Chili Powder
Spices & Herbs
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