🔔 Perilla leaf jang-ajji. (1T=rice spoon)
200 perilla leaves, 8 green chili peppers, 50g garlic, 300ml soy sauce, 150ml mirin, 165g sugar cane sugar, 400ml water, 250ml vinegar.

✨ Perilla leaf jang-ajji. (Refer to the video for the detailed recipe.)
1. Cut the perilla leaf stems.
2. Cut the green chili pepper stems and poke holes with a fork.
3. Slice the garlic.
4. Put the perilla leaves, garlic, and green chili peppers in a container.
5. Add 300ml soy sauce, 150ml mirin, 165g sugar cane sugar, and 400ml water to a pot and mix.
+ Close the lid and boil over high heat. 6. When it boils, turn off the heat and mix in 250ml of vinegar.
7. Pour it over the perilla leaves while it's still hot.
8. Press it down so it doesn't float up and let it cool completely.
9. When it cools, close the lid and store in the refrigerator.
+ You can eat it when it's cold, but it tastes better if you eat it after 1-2 weeks.

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