My Korean Kitchen · by Sue | My Korean Kitchen★ 4.9 (12)
Korean Pickled Perilla Leaves (Kkaennip Jangajji)
NUTRITION · PER SERVING10M COOK
CAL 2%·PRO 10%
CARBS 7G66% OF CAL
1G FIBER4G SUGAR2G OTHER
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender perilla leaves pickled in a spicy soy sauce brine with garlic, ginger, and chili. A traditional Korean side dish that adds pungent, aromatic flavor to rice and other mains.
sidekoreandairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 5- 32 leaves perilla ((98 g / 3.5 ounces))
- 10 Tbsp soy sauce (, regular (I use naturally brewed kikkoman soy sauce.))
- 1 tsp Korean chili flakes ((gochugaru))
- 1 tsp minced garlic
- 2 Tbsp brown sugar
- 2 Tbsp spring onion (, finely chopped)
- 2 Tbsp green chilies (or red chilies, (optional), finely chopped)
At a glance
PER SERVING · TIME 10M
CAL 2%·PRO 10%
CARBS 7G66% OF CAL
1G FIBER4G SUGAR2G OTHER
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 2061mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 48mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2061MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.