"kkaen nip Jang A Jji" Perilla Leaf Kimchi/豆酱苏子叶泡菜/깻잎장아찌

"kkaen nip Jang A Jji" Perilla Leaf Kimchi/豆酱苏子叶泡菜/깻잎장아찌 Kimchi 2013/07/29 16:58

On the 17/7/2013, we did shared the " Kkaen Nip Kimchi" Perilla Kimchi/苏子叶泡菜/깻잎 김치by using the vinegar,soybean sauce,etc as the main ingredients. Today, I am going to share with you another type of perilla kimchi, or we can call it "Kkaen Nip Jang A Jji"/깻잎장아찌; Korean soybean paste is the main ingredient, and it will take longer time to ferment...
( This recipe is written in English & Chinese version /中英对照食谱 ）

在17/7/2013， 我与您分享了"Kkaen Nip Kimchi"Perilla Kimchi/苏子泡菜/깻잎 김찌 .主要的腌制材料是醋，酱清等。 今天，我将与您分享另一道苏子泡菜，也可被称为 " Kkaen Nip Jang A Jji"/ 豆酱苏子叶泡菜；韩式豆酱是主要的材料。需要腌制一个月的时间。。。

Perilla frutescens (L.) Britt. (syn. Perilla nankinensis (Lour.) Decne., etc.) is a cultivated plant of the mint familyLamiaceae. It is the species identification encompassing two distinct varieties of traditional crop in East Asia:

1. ) P. frutescens var. crispa, the aromatic leafy herb called by its Japanese name shiso, which in turn is aloan word from the Chinese: 紫蘇; pinyin: zi-su; Wade–Giles: tsu-su. The plant occurs in red (purple-leaved) or green-leaved forms. The now less fashionable English name "beefsteak plant" has been superseded by the Japanese-derived name shiso in the mass media and popular literature.
2. ) P. frutescens var. frutescens or var. japonica, the oilseed crop, source of perilla oil and a common food ingredient in Korean cuisine, both as "wild sesame" in seed form, and as "sesame leaves". The provisional English name "wild sesame" is a literal translation of the Korean name Hangul: 들깨; RR: deulggae; MR:tŭlkkae. In Japan this type of perilla is called egoma (エゴマ or 荏胡麻^?) (from 荏, Japanese: e-; Chinese:荏; pinyin: ren; Wade–Giles: jen; Korean: 임 im), and is not shiso

red perilla has red leaves and is used mostly in fish stews in China. Koreans make pickled "wild sesame" perilla leaves with red chili powder and soy sauce. Oil extracted from P. frutescens var. frutescens "is still used to cover cookies in rural areas of Korea". Sometimes, the seeds are ground and added to soup for seasoning in Korea.

The Japanese shiso leaves come in green, red, bicolored, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flowers and buds from the flower stalks, fruits and seeds (mericarp), and sprouts.
Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.^{[citation needed]} The red shiso leaf is not normally consumed fresh, but needs to be cured, e.g. in salt. The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi

1. 紫蘇（学名：Perilla frutescens），古名荏，又名蘇、白苏、桂荏（《爾雅》）、荏子、赤苏、红苏、香苏、黑苏、白紫苏、青苏、野苏、苏麻、苏草、唐紫苏、皱叶苏、鸡苏、臭苏、大紫苏、假紫苏、水升麻、野藿麻、聋耳麻、孜珠、兴帕夏噶（藏语）等，是唇形科紫苏属下唯一种，一年生草本植物，主產於东南亚、台湾、中国江西、湖南等中南部地区、喜马拉雅地区，日本、缅甸、朝鲜半岛、印度、尼泊尔也引进此种，而北美洲也有生长。

在中医中，紫蘇的茎、叶和种子均可入药，其葉称为蘇葉，具有解表散寒、行气和胃功效；其果实紫苏子又名苏子、黑苏子、野麻子、铁苏子，具有降气消痰、平喘、润肺功效；紫苏梗有理气宽中、止痛、安胎功效。
紫苏富含矿物质和维生素，具有很好的抗炎作用，而且可为其他食品保鲜和杀菌，其叶可制作菜肴，也可用来腌製泡菜，种子富含有益健康的紫苏油，这种油具有强烈的香气。
韩国的紫苏变种的叶片比日本青紫苏要更大、更圆、更为平坦，而且锯齿较为细密，一面是紫红色，一面是绿色。韩国人用紫苏制作泡菜，基本上在全世界的韩国货商店中都有紫苏泡菜罐头销售，在这种罐头中，每两片紫苏叶包裹着一个红辣椒。新鲜的紫苏叶可用来制作沙拉。紫苏子用作肉类食品的调料，也用来制作紫苏芝麻盐。韩国人在吃烤肉习惯用新鲜的紫苏叶或辣椒叶搭配，而目前韩国人掀起了用紫苏叶补钙的热潮，因为紫苏叶富含钙质。
韩国人用紫蘇（Perilla frutescens）的种子压榨食用油，或者用种子磨成粉加入汤中作调味品
(source: wikipedia)

Wash and drain the perilla leaves...
将苏子叶洗干净，除去水份。。。

Mix the  Korean soybean paste,corn syrup and minced garlic in a bowl, to make kimchi paste..
 在一碗里将韩式豆酱，麦芽糖，蒜蓉拌均，调成酱料。。。

Place a bundle of five pieces perilla leaves on the container and spread some kimchi paste evenly on top of it by using a spoon.
将一把5张的苏子叶放在保鲜盒内，用汤匙将酱料平均地塗在叶的表面上。。

After spreading the kimchi paste on the leaf, place another bundle of 5 pieces of perilla leaves on the leaves.
用汤匙将酱料平均地塗在叶的表面上后，再放上一把 5 张的苏子叶在上面。。。

After spreading the kimchi paste on the leaf, place another bundle of 5 pieces of perilla leaves on the leaves,spread the kimchi paste on top of the leaf again. Repeat the same process for all the leaves.
用汤匙将酱料平均地塗在叶的表面上后，再放上一把 5 张的苏子叶在上面，再塗上酱料。重覆这步骤直到完成所有的苏子叶。。

Put the container in the refrigerator, let it to ferment for one month. After one month, remove the soybean paste from the leaves by using a spoon. Don't throw away the soybean paste, put all the soybean paste in a bowl, mix it with the Korean red pepper paste, to make " sam jjang"/쌈장,when you eat the barbecue,use a piece of lettuce to wrap the meat,sliced garlic and sam jjang and eat together....
将保鲜盒盖好，放入冰箱，让它发酵一个月后才取出。 这时候，可以用汤匙除去叶子上的豆酱。将豆酱另外收集，无需丢掉，可以加些韩式辣椒酱，调成“sam jjang/쌈장",在吃烤肉的时候，用生菜包上烤肉，蒜片，”sam jjang"一起吃。

This perilla leaf kimchi is rather salty ,therefore, when you eat it, eat it piece by piece. Put a piece of perilla leaf kimchi on top of a spoonful cooked rice , eat it together, then, you won't feel  salty.....
因为是用豆酱腌制成的，也许会有点咸，所以在吃这泡菜的时候，是一张一张吃的。用一张紫苏泡菜放在一张大约一汤匙的白饭上，一起吃，那就不会感到咸了。。。美味可口。。


Ingredients:
Perilla leaves 50 pieces
Korean soy bean paste 50 g
corn syrup 1 Tsp
minced garlic 1 Tsp

Method :

1. Wah and drain the perilla leaves.

2.  Mix the  Korean soybean paste,corn syrup and minced garlic in a bowl, to make kimchi paste..

3. Place a bundle of five pieces perilla leaves on the container and spread some kimchi paste evenly on top of it by using a spoon.

4. After spreading the kimchi paste on the leaf, place another bundle of 5 pieces of perilla leaves on the leaves.

5. After spreading the kimchi paste on the leaf, place another bundle of 5 pieces of perilla leaves on the leaves,spread the kimchi paste on top of the leaf again. Repeat the same process for all the leaves.

6. Put the container in the refrigerator, let it to ferment for one month. After one month, remove the soybean paste from the leaves by using a spoon. Don't throw away the soybean paste, put all the soybean paste in a bowl, mix it with the Korean red pepper paste, to make " sam jjang"/쌈장,when you eat the barbecue,use a piece of lettuce to wrap the meat,sliced garlic and sam jjang and eat together....

7. This perilla leaf kimchi is rather salty ,therefore, when you eat it, eat it piece by piece. Put a piece of perilla leaf kimchi on top of a spoonful cooked rice , eat it together, then, you won't feel  salty..... is delicious..


材料 ：
苏子叶 50 张
麦芽糖 1 Tsp
蒜蓉 1 Tsp

做法 ：
1. 将苏子叶洗干净，除去水份。。。

2 。在一碗里将韩式豆酱，麦芽糖，蒜蓉拌均，调成酱料。。

3. 将一把5张的苏子叶放在保鲜盒内，用汤匙将酱料平均地塗在叶的表面上。。

4.  用汤匙将酱料平均地塗在叶的表面上后，再放上一把 5 张的苏子叶在上面。。。

5. 用汤匙将酱料平均地塗在叶的表面上后，再放上一把 5 张的苏子叶在上面，再塗上酱料。重覆这步骤直到完成所有的苏子叶。。

6. 将保鲜盒盖好，放入冰箱，让它发酵一个月后才取出。 这时候，可以用汤匙除去叶子上的豆酱。将豆酱另外收集，无需丢掉，可以加些韩式辣椒酱，调成“sam jjang/쌈장",在吃烤肉的时候，用生菜包上烤肉，蒜片，”sam jjang"一起吃。

7. 因为是用豆酱腌制成的，也许会有点咸，所以在吃这泡菜的时候，是一张一张吃的。用一张苏子泡菜放在一张大约一汤匙的白饭上，一起吃，那就不会感到咸了。。。美味可口。。