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Korean Pickled Perilla Leaves (Kkaennip Jangajji)

My Korean Kitchen
  • 10 minutes
  • Serves 5 to 7

INGREDIENTS

1 tsp

Garlic

2 tbsp

Green chilies

1 tsp

Korean chili flakes

32

Perilla ((98 g / 3.5 ounces)), leaves

2 tbsp

Spring onion

10 tbsp

Soy sauce

2 tbsp

Brown sugar