Doenjang (fermented soybean paste) with perilla leaves (jangajji).
Jangajji (Brine-preserved Vegetables)⏱ 30min👥 10 servings
Ingredients
- Perilla leaves, 500g (packaged in bundles of 30).
- 500g of doenjang (Korean fermented soybean paste).
- 1 cup of soy sauce (using a paper cup as a standard).
- 400 ml of water.
Instructions
1
Wash the perilla leaves and tie them together in bundles of 30 each using cotton thread.
2
Mix doenjang (fermented soybean paste), jin-ganjang (a type of soy sauce), and water in a pot, bring to a boil, and then let it cool completely.
3
Place perilla leaves in a bowl and pour over them cooled doenjang (fermented soybean paste) water.
4
After aging at room temperature for 2 days, store it in the refrigerator.
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