Korea

Kkaennip jangajji

Name: Kkaennip jangajji
Total time: 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 30 leaves washed and dried perilla leaves; 3 tbsp soy sauce; 2 tbsp water; 2 tsp sugar; 2 tsp gochugaru; 3 cloves minced garlic; 1/4 finely chopped onion; a little finely chopped carrot; 1 stalk finely chopped spring onion (green onion, scallion); 1 tsp sesame oil; 1 1/2 tsp sesame seeds

Perilla leaves layered with garlicky soy and chilli. Wrap one round a bite of rice.

20 minTime

1 gProtein each

mediumSpice

The Korean leaf2 chapters · 1 min read

Make it your way

Grandma's wayPerilla leaves layered with seasoned soy.

The original

34kcalsame

1 gproteinsame

1 gfibresame

20minutessame

Kkaennip jangajji, the seasoned style.

Per serving, worked out from the ingredient table.

Ingredients

Perilla leaves30 leaves, washed and dried

Soy sauce3 tbsp

Water2 tbsp

Sugar2 tsp

Gochugaru2 tsp

Garlic3 cloves, minced

Onion¼, finely chopped

Carrota little, finely chopped

Spring onion (green onion, scallion)1 stalk, finely chopped

Sesame oil1 tsp

Sesame seeds1½ tsp

Method

4 steps

1Wash the leaves and pat completely dry.
2Mix all the other ingredients into a loose sauce.
3Stack the leaves two at a time, spreading a spoon of sauce between each pair.
4Press down, cover and chill for at least 2 hours.

Serve it like this

Serve a small stack in a shallow dish; lift a leaf with chopsticks and wrap it round a mouthful of warm rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Kkaennip jangajji

Perilla leaves layered with garlicky soy and chilli. Wrap one round a bite of rice.

20 minTime

1 gProtein each

mediumSpice

The Korean leaf2 chapters · 1 min read

Make it your way

Grandma's wayPerilla leaves layered with seasoned soy.

The original

34kcalsame

1 gproteinsame

1 gfibresame

20minutessame

Kkaennip jangajji, the seasoned style.

Per serving, worked out from the ingredient table.

Ingredients

Perilla leaves30 leaves, washed and dried

Soy sauce3 tbsp

Water2 tbsp

Sugar2 tsp

Gochugaru2 tsp

Garlic3 cloves, minced

Onion¼, finely chopped

Carrota little, finely chopped

Spring onion (green onion, scallion)1 stalk, finely chopped

Sesame oil1 tsp

Sesame seeds1½ tsp

Method

4 steps

1Wash the leaves and pat completely dry.
2Mix all the other ingredients into a loose sauce.
3Stack the leaves two at a time, spreading a spoon of sauce between each pair.
4Press down, cover and chill for at least 2 hours.

Serve it like this

Serve a small stack in a shallow dish; lift a leaf with chopsticks and wrap it round a mouthful of warm rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kkaennip jangajji

Make it your way

Ingredients

Method

Kkaennip jangajji

Make it your way

Ingredients

Method

Make it a meal