Fragrant Perilla Kimchi: A Special Recipe to Boost Your Spring Appetite
Fragrant Perilla Kimchi: A Special Recipe to Boost Your Spring Appetite
Learn how to make delicious and aromatic perilla kimchi that will reignite your appetite this spring! Easy and detailed seasoning recipe included.
As spring arrives, many find their appetite waning. Aromatic side dishes like this perilla kimchi can wonderfully stimulate your taste buds, making you enjoy your meals more. The delightful combination of fresh perilla’s fragrance and savory seasoning is truly special. Make this perilla kimchi today!
Main Ingredients- 150 fresh perilla leaves
- 2 stalks white part of green onion
- 1/2 onion
- 1/2 carrot
- 2 red chili peppers
- 2 green chili peppers
Cooking Instructions
Step 1
Prepare 150 fresh perilla leaves. Soak them in water briefly, then wash thoroughly under running water. Ensure they are completely dry by patting them with a clean kitchen towel or letting them air dry on a rack. This step is crucial for the seasoning to adhere well and for proper fermentation.
Step 2
Let’s prepare the vegetables for the seasoning. Finely chop the white parts of the green onions. Mince the onion. Remove the seeds from the red and green chili peppers and mince them finely to add a pleasant spicy kick. Thinly julienne the carrot for color and texture.
Step 3
In a large bowl, combine all the seasoning ingredients: 1 cup of soy sauce, 8 Tbsp of red chili flakes, 2 Tbsp of minced garlic, 1/2 tsp of grated ginger, 2 Tbsp of sesame oil, and 2 Tbsp of sesame seeds for nutty flavor.
Step 4
Mix all the seasoning ingredients thoroughly with a spatula or spoon. Initially, it might seem like there’s too much soy sauce, but as the vegetables release their moisture, the seasoning will become moist and slightly soupy. Stir well to ensure everything is evenly combined.
Step 5
Now it’s time to season the perilla leaves. Lay out the dried perilla leaves one by one in an organized manner.
Step 6
Spread about 1 teaspoon of the prepared seasoning evenly over each perilla leaf. Avoid using too much seasoning to prevent it from becoming too salty. You don’t need to cover the entire leaf surface completely; a light coating is perfect.
Step 7
When stacking about 10 perilla leaves, alternate their direction. This technique helps to reduce the difference in thickness between the stems and the leaves, ensuring the seasoning is evenly distributed. The stack might look tall at first, but as the leaves wilt and the seasoning seeps in, the volume will reduce, creating a delicious kimchi.
Step 8
This meticulously prepared perilla kimchi is an exceptional side dish for any meal. It’s so popular that it gets finished quickly, just a little served with each meal! It’s the perfect side dish, especially in spring, to awaken a sluggish appetite. Enjoy this delicious treat!
