깻잎 장아찌 

Lightly sweet, garlicky, and salty, with a hint of mint and a touch of spicy heat. Kkaenip Jangajji makes a perfect side dish to accompany Korean grill or Ssam style meals.
Kkaennip translates literally as "Leaf of Kkae".
Deulkkae is the Korean name for Korean Perilla, a plant in the mint family.
Note: Korean references to kkaennip, (깻잎) and tŭlkkae/deulkkae (들깨) are commonly mis-translated as sesame or wild sesame.

Ingredients
4 bunches perilla leaves
3/4 cup soy sauce
1/4 cup water
1/2 teaspoon sugar
2 cloves fresh garlic, peeled
1 teaspoon fine ground red chile pepper

Optional
1 medium Asian pear or Semi Sweet apple, thin sliced
2 green chili peppers, chopped

Final mix
white sesame seeds
fine ground chili pepper

Directions
Preparation
Rinse the leaves well in cold water, then drain.
Crush or chop the garlic.

Marinate
Place one perilla leaf in a bowl and drizzle with a small amount of the soy sauce. Repeat with each leaf.
Let stand about 45 minutes to one hour.
Remove the leaves from the bowl, pressing or squeezing gently so that the sauce remains in the bowl.
Place the leaves in a lidded bowl or jar.

Cooking
Transfer the soy sauce to a small pot, add the sugar, garlic, and chili pepper (and optional sliced Asian pear or apple) and heat over medium heat until the liquid just begins to boil.
Reduce heat and simmer for three to five minutes.
Remove from heat.

Final Mix
Gently separate the leaves into small bunches (5 to 10 leaves).
Layer the small bunches in a seal able container, lightly sprinkling sesame seed and chili pepper over each layer. Each layer should face a different direction.
Pour the liquid over the leaves and seal the container.
Let stand at room temperature for six hours, then refrigerate.
Serve in small bunches as a side dish with Korean meals.