Aromatic Perilla Leaf Kimchi
Aromatic Perilla Leaf Kimchi
Master the ‘Rice Thief’ Perilla Leaf Kimchi: A Delicious Sauce Recipe for Summer!
Today, I’ll show you how to easily make delicious perilla leaf kimchi, a perfect side dish for the summer that’s sure to steal your heart (and appetite!). Its fragrant aroma and savory, spicy-sweet flavor will make you want to eat more rice!
Main Ingredients- 50 large perilla leaves
- 1/2 medium onion
- 2 red chili peppers (adjust to taste)
- 2 green chili peppers (adjust to taste)
- 5 stalks of scallions or green onions
Delicious Seasoning Ingredients- 4 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 4 Tbsp Korean red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract or syrup
- 2 Tbsp sugar (reduce to 1 Tbsp if you prefer less sweetness)
- 1/4 cup water (approx. 50ml)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (for garnish)
- 4 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 4 Tbsp Korean red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract or syrup
- 2 Tbsp sugar (reduce to 1 Tbsp if you prefer less sweetness)
- 1/4 cup water (approx. 50ml)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Carefully select 50 large, fresh perilla leaves. Trim off the tough stems and wash them thoroughly under running water. After washing, spread the perilla leaves on a sieve and ensure they are completely dry. Removing excess moisture is crucial to prevent the kimchi from becoming mushy during storage.
Step 2
While the perilla leaves are drying, let’s prepare the flavorful seasoning. Finely mince half an onion. Remove the seeds from the red and green chili peppers and chop them finely (you can adjust the spiciness by the amount of chilies used). Trim and chop the 5 stalks of scallions or green onions into 2-3 cm lengths. In a large bowl, combine the minced onion, chopped chilies, chopped scallions, 4 Tbsp soy sauce, 2 Tbsp fish sauce, 4 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp plum extract, 2 Tbsp sugar (adjust to your preference), 1/4 cup water, and 1 Tbsp sesame oil. Mix everything well.
Step 3
Stir the seasoning mixture thoroughly until all ingredients are evenly combined and there are no clumps. If the sauce seems too thick, you can add a little more water.
Step 4
Lay out the dried perilla leaves one by one. Place 3-4 perilla leaves in a neat layer at the bottom of your storage container (like a glass jar or plastic container). Generously brush the seasoning sauce over the leaves, making sure to coat both sides evenly. This ensures each layer is flavorful.
Step 5
Continue this layering process. Repeat by placing another layer of perilla leaves and then spreading the seasoning sauce over them. This step-by-step layering allows the fragrant perilla leaves and the savory seasoning to meld beautifully. If you enjoy a spicier kick, feel free to add more chili peppers; conversely, reduce or omit them if you’re making it for children or prefer milder flavors.
Step 6
Once all the perilla leaves are layered and coated with the sauce, cover the container. While it’s tempting to eat it right away, refrigerating it for at least a day allows the flavors to deepen and meld, resulting in a much tastier kimchi. Enjoy the perilla leaf kimchi by placing a leaf on warm rice for a delightful wrap, or simply as a side dish. It’s truly a ‘rice thief’ that will have you reaching for seconds! The taste is incredibly delicious, so be sure to give it a try.
