Marinated Perilla Leaves (Kkaennip-jangajji)

Pickled Perilla Leaves
Marinated Perilla LeavesMatt Taylor-Gross

Kkaennip-jangajji, or soy-sauce-fermented perilla leaves, are a popular banchan, or side dish, served in Korean cuisine. The fresh leaves (sometimes referred to as sesame leaves, though unrelated) are similar to shiso but slightly sturdier, so they hold up well to pickling in the salty marinade. This dish is typically served with rice; lay one leaf over a bowl of rice, then use your chopsticks to pinch the leaf downward, wrapping it around a scoop of rice, before eating.