Aged Perilla Leaf Kimchi
Aged Perilla Leaf Kimchi
Make Aged Perilla Leaf Kimchi: The Ultimate Rice Thief Made with a Secret Sauce!
Among the side dishes made using traditional methods, aged perilla leaf kimchi is perhaps the most enduringly popular. Traditionally, perilla leaves harvested in autumn were salted, then seasoned with soybean paste, soy sauce, or red pepper paste, allowing them to be preserved for a long time and enjoyed as the finest rice accompaniment. You can also check out the video recipe at https://youtu.be/wMeIdt0dPjg.
Kimchi Ingredients- 400g well-fermented perilla leaves
- 80g scallions
- 2 red chilies
Cooking Instructions
Step 1
First, lightly rinse the aged perilla leaves under running water. Then, place them in boiling water and boil for at least 10 minutes until tender. This process helps remove any unpleasant fermented odor and makes the leaves softer.
Step 2
After boiling, rinse the perilla leaves thoroughly in cold water multiple times to remove any remaining impurities or the ‘green’ taste. To prevent them from falling apart, gently hold the stem ends and swish them in the water to wash.
Step 3
Arrange the washed perilla leaves neatly, overlapping them. Trim off a small portion of the stem ends for a cleaner presentation. Then, gently squeeze out as much excess water as possible. Leaving too much moisture will cause the seasoning to separate and affect the flavor.
Step 4
Prepare the ingredients for the flavorful soy sauce base, which will add depth to the kimchi. You can use the white and root parts of the leek, and even onion peels can substitute for a whole onion if you wish, to achieve a rich flavor.
Step 5
Combine all the ingredients for the soy sauce base in a pot and bring to a simmer over medium heat. Once it boils, reduce the heat slightly and let it simmer until the water reduces by half. This concentrates the delicious flavors of the ingredients, creating a rich umami taste.
Step 6
Once the soy sauce base has simmered, strain it through a sieve to remove all solid ingredients. Allow it to cool completely. Using hot soy sauce base can alter the taste of the seasoning, so ensure it’s fully chilled.
Step 7
Finely chop the scallions and red chilies, which have been washed. These will add color and texture to the kimchi. You can also add Cheongyang chilies if you prefer more spice.
Step 8
In the completely cooled soy sauce base, add the main seasoning ingredients: red pepper flakes, minced garlic, minced ginger, anchovy sauce, rice syrup (or plum extract), and soy sauce. Mix everything well to create the seasoning paste. Finally, incorporate the prepared scallions, red chilies, and sesame seeds, and mix again to complete the seasoning paste.
Step 9
Take the squeezed perilla leaves and spread the prepared seasoning paste evenly between every 3-4 leaves. Ensure the seasoning coats the perilla leaves thoroughly for the best flavor. While delicious immediately, letting it ferment in the refrigerator for about a day will result in an even deeper taste.
