Dehydrated Radish Leaf Perilla Kimchi: A Summer Delight
Make Dehydrated Radish Leaf Perilla Kimchi: The Ultimate Recipe for Reviving Your Summer Appetite
Introducing our best-selling side dish, a perilla kimchi that boasts a deep flavor profile, reminiscent of summer perilla leaf jangajji! This version, enhanced with the addition of dehydrated radish leaves, offers a delightful texture and refreshing taste that everyone will love. Rekindle your lost summer appetite with this incredibly delicious perilla kimchi that’s a true rice thief!
Main Ingredients
- 100 sheets Perilla leaves
- 300g Carrots (approx. 1/2 medium carrot)
- 1 medium Onion
- 200g Dried Radish Roots (Mu-mallaengi)
- 1 Tbsp Sugar (for soaking radish)
Seasoning Ingredients
- 3 Tbsp Soy Sauce Vinegar (Yangjo Sikcho)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 3 Tbsp Corn Syrup (Mulyeot) or Oligosaccharide
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Minced Garlic
- 2 Tbsp Maesil Cheong (Plum Extract, for sweetness and depth)
- 1 pinch Salt (for adjusting flavor)
Thickener (for consistency and flavor)
- 300ml Broth or Water
- 1 Tbsp Sweet Rice Flour (or all-purpose flour)
- 3 Tbsp Soy Sauce Vinegar (Yangjo Sikcho)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 3 Tbsp Corn Syrup (Mulyeot) or Oligosaccharide
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Minced Garlic
- 2 Tbsp Maesil Cheong (Plum Extract, for sweetness and depth)
- 1 pinch Salt (for adjusting flavor)
Thickener (for consistency and flavor)
- 300ml Broth or Water
- 1 Tbsp Sweet Rice Flour (or all-purpose flour)
Cooking Instructions
Step 1
First, prepare the dried radish roots. In a bowl, combine 200g of dried radish roots with 1 Tbsp of sugar. Add enough water to cover them completely and let them soak for about 30 minutes until softened. Once rehydrated, rinse the radish roots gently under cold water, squeeze out excess moisture thoroughly, and then finely mince them. This step is crucial for achieving the right texture and allowing the seasonings to penetrate well.
Step 2
Wash the carrots thoroughly, scrape off any blemishes, and julienne them into thin, fine strips. Cutting them thinly will help them absorb the seasoning better later on.
Step 3
Rinse the fresh perilla leaves under running water until clean. After washing, it’s very important to pat them dry meticulously with paper towels or a clean kitchen cloth. Leftover moisture can cause the kimchi to become mushy or spoil quickly. If the stems are too long, trim them neatly with a knife.
Step 4
Peel and clean the onion, then julienne it into thin strips, similar in size to the carrots. Afterward, finely chop the julienned onion. This helps to distribute the seasonings evenly without clumping the vegetables and radish roots.
Step 5
Now, combine all the seasoning ingredients in a bowl and mix them well to create the seasoning paste. Add the prepared minced radish roots, julienned carrots, and chopped onion to the seasoning paste. Gently mix everything together with your hands, ensuring that the vegetables are evenly coated with the seasoning.
Step 6
It’s time to make the thickener. You can simply use water, but using anchovy or vegetable broth will significantly enhance the umami flavor and lend a deep, fermented taste similar to well-aged kimchi. For broth, consider using anchovies, kelp, onion peels, the white parts of green onions, a small piece of ginger, and an apple (washed with skin on). (Tip: For less fishy broth, remove the innards of anchovies before boiling.) In a separate bowl, whisk the sweet rice flour (or all-purpose flour) into the cooled broth (or water) until smooth, ensuring there are no lumps. Then, heat this mixture over low heat, stirring continuously with a spatula until it thickens into a smooth paste. Dissolving the flour in cold water first before heating prevents lumps.
Step 7
Now, for the assembly! Lay out a perilla leaf flat. Spoon a moderate amount of the seasoned vegetable mixture onto the leaf. Then, take another perilla leaf and place it on top, alternating the direction of the stems (one up, one down). Continue layering them, stacking about 15 leaves at a time. This method ensures an even distribution of seasoning and creates a neat appearance. Overlapping the stems in opposite directions helps to form a stable shape.
Step 8
Once all the perilla leaves are filled and neatly stacked, your delicious perilla kimchi is ready! Transfer it into an airtight container and store it in the refrigerator. The flavor will deepen over time, so it’s best enjoyed after about a day of refrigeration. This kimchi makes an excellent side dish that pairs perfectly with a warm bowl of rice – you might not need any other accompaniments!
