Chewy Whelk and Perilla Leaf Kimchi
Chewy Whelk and Perilla Leaf Kimchi
Easy-to-Make, Delicious Perilla Leaf Kimchi with Whelks
This perilla leaf kimchi features pre-cooked whelk meat, offering a delightful chewy texture. The fragrant perilla leaves and savory seasoning create a truly delicious dish that pairs wonderfully with rice.
Main Ingredients- 1/2 cup pre-cooked whelk meat
- 20 fresh perilla leaves
- 7 stalks chives
- 1 Korean green chili pepper (cheongyang)
- 1 red chili pepper
- 1/5 onion
- 2 cups water
- 2 Tbsp soju (Korean rice wine)
Whelk Seasoning- 1 tsp homemade doenjang (fermented soybean paste)
- 1 tsp sesame oil
- 1 tsp minced garlic
- Seasoning for minced whelk
- 1 tsp homemade doenjang (fermented soybean paste)
- 1 tsp sesame oil
- 1 tsp minced garlic
- Seasoning for minced whelk
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash the perilla leaves and pat them dry. Finely chop the chives, green chili pepper, red chili pepper, and onion. Drain the pre-cooked whelk meat well.
Step 2
In a pot, bring 2 cups of water to a boil over medium-high heat. Once boiling, add 2 tablespoons of soju. Carefully add the pre-cooked whelk meat and blanch for just 10 to 20 seconds. This quick blanching helps to remove any fishy odor without making the whelks tough. Immediately drain the whelks thoroughly in a colander.
Step 3
Finely mince the blanched whelk meat. It’s important to chop it small so it mixes well with the seasoning. Next, finely chop the onion, green chili pepper, red chili pepper, and chives. Having all your vegetables finely chopped will ensure the seasoning is evenly distributed.
Step 4
In a small bowl, combine the ingredients for the whelk seasoning: 1 teaspoon of homemade doenjang, 1 teaspoon of sesame oil, and 1 teaspoon of minced garlic. Mix well. Add the minced whelk meat to this seasoning mixture and gently toss to coat. The doenjang not only adds a savory depth but also helps to eliminate any gamey flavor from the whelks.
Step 5
Now, let’s make the main kimchi seasoning. In a larger bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of plum extract, 1 tablespoon of oligosaccharide, 1 tablespoon of red chili powder, 1 tablespoon of sesame oil, 1 tablespoon of toasted sesame seeds, and a pinch of black pepper. Add all the finely chopped vegetables (onion, chili peppers, chives) to this mixture. Finally, add the seasoned minced whelk meat and mix everything thoroughly until well combined. This creates the flavorful filling for your perilla leaf kimchi.
Step 6
Take one prepared perilla leaf and spread about 1 teaspoon of the whelk filling evenly over its surface. Avoid using too much filling, as it can make the kimchi too salty.
Step 7
Place another perilla leaf on top of the filling, creating a small sandwich. Continue this process, layering the perilla leaves with the whelk filling, building up your kimchi. The aromatic scent of the perilla leaves will beautifully complement the savory filling.
Step 8
Arrange the completed perilla leaf whelk kimchi attractively on a serving plate. While it’s delicious to eat immediately, letting it rest in the refrigerator for about a day will allow the flavors to meld and deepen, resulting in an even more delicious taste. Enjoy your homemade whelk and perilla leaf kimchi!
