Fragrant Perilla Kimchi (Soy Sauce Base)
Fragrant Perilla Kimchi (Soy Sauce Base)
Delicious Perilla Kimchi Golden Recipe! A Perfect Rice-Stealing Side Dish.
Enjoy this flavorful perilla kimchi, made with a savory soy sauce-based seasoning. It’s simple yet deeply satisfying, a true ‘rice thief’ that will have you finishing your meal in no time! Follow this golden ratio seasoning recipe for delicious homemade perilla kimchi.
Main Ingredients- 120 fresh perilla leaves
- 1/2 onion
- 2 red chilies
- 1/2 carrot
- 1 bunch scallions
Golden Ratio Seasoning- 8 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 4 Tbsp anchovy sauce (Myeolchi-aekjeot)
- 1 cup kelp broth (200ml)
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 4 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (Maesil-aek)
- 5 Tbsp red pepper flakes (fine)
- 2 Tbsp toasted sesame seeds
- 8 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 4 Tbsp anchovy sauce (Myeolchi-aekjeot)
- 1 cup kelp broth (200ml)
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 4 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (Maesil-aek)
- 5 Tbsp red pepper flakes (fine)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Gently wash the fresh perilla leaves 3-4 times under running water. Unfold each leaf to ensure all dirt and debris are removed. Drain the washed leaves thoroughly in a colander. For easier seasoning, group them into stacks of about 4-5 leaves.
Step 2
The secret to a delicious seasoning! First, in 1 cup of kelp broth, combine 8 Tbsp soy sauce, 4 Tbsp anchovy sauce, 1 Tbsp plum extract, 1 Tbsp minced garlic, 1 Tbsp minced ginger, 5 Tbsp fine red pepper flakes, and 2 Tbsp toasted sesame seeds. Mix well with a whisk or spoon until fully incorporated. The broth helps to mellow the flavors and creates a deeper taste.
Step 3
Prepare the vegetables. Wash and trim the scallions, then finely chop them into 1-2 cm lengths. Thinly julienne the 1/2 carrot and 1/2 onion. Remove the seeds from the 2 red chilies and julienne them for a vibrant color. Add the chopped scallions, julienned carrots, onions, and red chilies to the seasoning mixture from step 1. Finally, stir in 4 Tbsp of oligosaccharide for sweetness and shine, mixing everything evenly to complete the seasoning sauce. You can substitute corn syrup or honey for oligosaccharide.
Step 4
For the perilla leaves with drained water, remove the tough stems by twisting or cutting them off. This makes the leaves more tender and allows the seasoning to penetrate better.
Step 5
Now it’s time to season the perilla leaves. Spread a generous amount of the seasoning sauce between each leaf. If you’ve grouped them, ensure the seasoning is applied evenly between each layer of leaves within the bundle. For extra flavor, lightly brush some seasoning along the veins of the leaves.
Step 6
Neatly stack the seasoned perilla leaves into a kimchi container. Your delicious perilla kimchi, with its fresh aroma intact, is now ready! It’s delicious to eat immediately, but for an even richer flavor, let it rest in the refrigerator for at least a day to allow the seasonings to meld. Enjoy it as a side dish for any meal or pack it for your lunchbox!
