Crisp and Flavorful Aged Kimchi and Perilla Leaf Side Dish
Crisp and Flavorful Aged Kimchi and Perilla Leaf Side Dish
Chef Lee Sang-yeop’s ‘Convenience Store Restaurant’ Recipe: Aged Kimchi and Perilla Leaf Side Dish
I usually make aged kimchi into stews or stir-fries. But after seeing Chef Lee Sang-yeop’s aged kimchi and perilla leaf recipe on ‘Convenience Store Restaurant,’ I decided to try it. My partner absolutely loved it! The tangy aged kimchi combined with the fragrant perilla leaves makes for an irresistible side dish that pairs perfectly with rice.
Ingredients (Based on Chef Lee Sang-yeop’s Recipe)- Washed aged kimchi, 253g (original recipe used 600g)
- Sesame oil, 2 Tbsp (original recipe used 5 Tbsp)
- Sugar, 1.5 Tbsp (original recipe used 5 Tbsp)
- Fresh perilla leaves, 6-7 leaves (adjust to your preference)
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare about 6-7 strips of aged kimchi.
Step 2
In a large bowl, place the aged kimchi and cover it with water. Gently shake the kimchi in the water to rinse out any excess brine or impurities. Change the water and repeat this rinsing process 3-4 times until the water runs clear. This step is crucial for removing any strong fermented smell from the aged kimchi.
Step 3
After rinsing, soak the aged kimchi in clean, cool water for a short period. This helps to mellow out the intense sourness and makes the kimchi taste milder and cleaner.
Step 4
Prepare the perilla leaves by trimming off the stems with scissors. This makes them easier to handle and eat.
Step 5
To wash the perilla leaves thoroughly, place one leaf at a time in the palm of your hand. Gently rub both sides under cool running water. Rinse them under running water 2-3 more times, then place them in a colander to drain well.
Step 6
Gently squeeze out the excess water from the soaked aged kimchi with your hands. Then, trim off the tough bottom part of the kimchi with scissors, cutting it into manageable pieces.
Step 7
Now, it’s time to season. Add 1.5 Tbsp of sugar to the prepared aged kimchi.
Step 8
Next, add 2 Tbsp of sesame oil to infuse the kimchi with its nutty aroma and flavor. (Note: Chef Lee Sang-yeop’s original recipe used a 1:1 ratio of sugar to sesame oil. Feel free to adjust these amounts to suit your personal taste preferences.)
Step 9
Put on disposable gloves and gently mix everything together by ‘massaging’ or ‘kneading’ the kimchi. Ensure the sugar and sesame oil are evenly distributed throughout the aged kimchi.
Step 10
Take the well-drained perilla leaves and cut them in half lengthwise. This makes them the perfect size to wrap around the kimchi.
Step 11
Start by layering the bottom of your serving dish with the prepared perilla leaves. Their fresh, herbaceous flavor will complement the kimchi wonderfully.
Step 12
Next, arrange the seasoned aged kimchi on top of the perilla leaves. Continue layering the perilla leaves and aged kimchi, alternating them to create a beautiful presentation.
Step 13
Finish by placing a final layer of aged kimchi on the very top to complete the dish.
Step 14
Finally, cut the assembled dish into bite-sized pieces. Transfer it to a serving plate and sprinkle generously with toasted sesame seeds. Your delicious ‘Convenience Store Restaurant’ style Aged Kimchi and Perilla Leaf Side Dish is ready! It’s a fantastic side for any meal, especially when you want a burst of flavor.
