Delicious Perilla Leaf Kimchi: A Summer Rice Companion
Delicious Perilla Leaf Kimchi: A Summer Rice Companion
Making Fragrant Perilla Leaf Kimchi
Introducing a recipe for fragrant and delicious perilla leaf kimchi, the perfect side dish to revive your appetite during the summer months. The fresh perilla leaves and savory seasoning combine to make you devour a bowl of rice in no time!
Main Ingredients- 1 bunch fresh perilla leaves (approx. 30-40 leaves)
- 1 handful of green onions (approx. 10-15 stalks)
- 2 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean red pepper flakes)
- 3 Tbsp fish sauce
- 2 Tbsp anchovy and kelp broth (or water)
- 1-2 red chilies (seeds removed and minced)
Cooking Instructions
Step 1
First, it’s crucial to thoroughly dry the perilla leaves. Wash the fresh perilla leaves, perhaps picked from your garden, under running water. After washing, spread the leaves on a colander and let them air dry overnight in a well-ventilated area, or pat them completely dry with paper towels. This helps prevent the kimchi from becoming soggy and allows the seasoning to penetrate better.
Step 2
Next, we’ll prepare the ingredients for the seasoning, which will define the kimchi’s flavor. Trim the root ends of the green onions, wash them, and chop them finely. Mince the red chilies after removing the seeds. Have your minced garlic ready as well.
Step 3
Now, let’s make the delicious seasoning paste. In a bowl, combine the fish sauce and anchovy and kelp broth (or water) and mix well. Diluting the strong saltiness of the fish sauce with broth helps maintain the umami while ensuring the seasoning isn’t too salty. Add the minced garlic, finely minced red chilies, and gochugaru. Mix vigorously with a spoon or spatula until you achieve a thick, well-blended seasoning paste. Feel free to adjust the amount of gochugaru to your preference.
Step 4
Prepare to spread the seasoning on the perilla leaves. Stack about three perilla leaves together. Then, spread the prepared seasoning paste evenly on both sides of the leaves, ensuring it covers the edges. Applying seasoning to the very edges allows the flavor to infuse thoroughly.
Step 5
Stack the seasoned perilla leaves neatly in a kimchi container or airtight container. Arrange them so they overlap. By spreading the seasoning paste meticulously on each layer of leaves as you stack them, you’ll create a delicious perilla leaf kimchi layer by layer.
Step 6
This freshly made perilla leaf kimchi can be eaten immediately. However, for an even richer flavor, allow it to ferment at room temperature for about half a day to a full day, then refrigerate. This aging process allows the flavors to deeply permeate the leaves, resulting in a much more complex and delightful taste. Enjoy this wonderful side dish served with a bowl of freshly cooked hot rice!
