Fragrant Fresh Perilla Kimchi
Fragrant Fresh Perilla Kimchi
The Ultimate Appetizer: How to Make Fresh Perilla Kimchi
When you get tired of your usual batch kimchi, don’t you crave something fresh and crisp? Introducing fresh perilla kimchi, which is easy to make with inexpensive ingredients and no tedious brining process. The aromatic perilla leaves combined with the savory seasoning will have you devouring a bowl of rice in no time. It’s especially delicious served on top of a hot bowl of rice!
Main Ingredients- 10 bundles of perilla leaves
- 1/4 carrot
- 1 white part of green onion
- 1 Tbsp toasted sesame seeds
Seasoning Ingredients- 2 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp sugar
- 3 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp plum extract
- 1 Tbsp sesame oil
- 300ml water
- 2 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp sugar
- 3 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp plum extract
- 1 Tbsp sesame oil
- 300ml water
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the carrot thoroughly and julienne it thinly. Julienne vegetables absorb the seasoning better, making them more flavorful.
Step 2
Finely chop the white part of the green onion. It’s best to chop it coarsely rather than too finely so there’s a slight chewy texture.
Step 3
Now it’s time to make the delicious seasoning. In a large bowl, combine the anchovy sauce, sugar, red pepper flakes, minced garlic, soup soy sauce, regular soy sauce, plum extract, sesame oil, and water. Stir well with a spoon until everything is evenly mixed. It’s important to stir thoroughly to dissolve the seasoning well.
Step 4
Alright, now let’s beautifully coat the perilla leaves! Wash each perilla leaf clean, remove excess water, then hold several leaves together and lightly dip them into the prepared seasoning sauce, coating both sides. Be careful not to soak them for too long, as the leaves can become mushy. After coating the perilla leaves with the sauce, sprinkle the julienned carrots, chopped green onions, and toasted sesame seeds attractively on top.
Step 5
Repeat this process, stacking the perilla leaves neatly. As you carefully season each perilla leaf and add the toppings, you’ll create a more appealing perilla kimchi. Finally, pour any remaining seasoning evenly over the edges of the perilla leaves to ensure the seasoning permeates everything. It’s truly simple, isn’t it?
Step 6
Arrange the finished perilla kimchi on a plate for serving, and your fresh perilla kimchi, which will be the best side dish when you lack appetite, is complete! It tastes great immediately, but if you refrigerate it for about a day, the flavors will deepen and become even richer.
