Fragrant Perilla Leaf Kimchi
Fragrant Perilla Leaf Kimchi
Super Simple Perilla Leaf Kimchi Recipe (Even Sung Si Kyung Loves It!)
As the perilla leaf season arrives, it’s the perfect time to make this delicious Perilla Leaf Kimchi! While wonderful for wraps, it’s also a fantastic option when you have an abundance of perilla leaves or need a quick side dish. Its subtle, refreshing aroma whets the appetite and makes it a true ‘rice thief’! This recipe is inspired by Sung Si Kyung’s version from the TV show ‘Taste of Discovery,’ where it was featured to support perilla farmers. This simple yet special kimchi is sure to impress. Among the three perilla dishes presented on the show, this kimchi looked the most appetizing – let’s make it together!
Ingredients- 20 fresh perilla leaves
- 1/2 onion
- A small amount of carrot
- 1 Cheongyang chili pepper
- 1 handful of green onions
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or similar)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, it’s crucial to prepare the perilla leaves thoroughly. Rinse them multiple times under running water with care. For extra peace of mind regarding hygiene, you can soak them briefly in a solution of water with a splash of vinegar or baking soda. The key to delicious perilla leaf kimchi is preserving the fresh, vibrant aroma of the leaves themselves. As you carefully layer each leaf, it truly feels like half the kimchi is already made!
Step 2
Let’s prepare the vegetables that will add flavor and texture to our kimchi. The carrot provides a pleasant crunch, while the onion contributes a subtle sweetness. Both vegetables pair wonderfully with perilla, so julienne them as finely as possible. Finely chop the green onions. If you enjoy a bit of heat, remove the seeds from the Cheongyang chili pepper and mince it finely. These prepared vegetables will significantly enhance the overall flavor of your perilla leaf kimchi.
Step 3
Transfer all the chopped vegetables into a large bowl. Now, it’s time to make the seasoning paste that will create a perfect harmony with these vegetables. It’s no exaggeration to say that the seasoning paste dictates the taste of your perilla leaf kimchi! We’ll build the flavor base with 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1/2 tablespoon of minced garlic, and 2 tablespoons of fish sauce.
Step 4
To the prepared seasoning paste, add 2 tablespoons of gochugaru (Korean chili powder) and a pinch of toasted sesame seeds. Use a spoon to thoroughly mix all the seasonings until they are well combined with the vegetables. Be mindful of the vegetable-to-seasoning ratio; if there are too many vegetables, the kimchi might turn out bland, so adjust the seasoning amount to your preference. For an even deeper flavor, you can also thinly slice and add a red chili pepper.
Step 5
Now for the exciting part: assembling the kimchi! Spread a moderate amount of the seasoned filling evenly onto one perilla leaf. Since the fish sauce can make the seasoning quite savory, it’s a good idea to place another perilla leaf on top of the first one, spread with the filling, and then layer them. Repeat this process, stacking the leaves with filling in between. This layering technique will result in a beautifully finished perilla leaf kimchi. You might have a little extra seasoning if you’re using exactly 20 leaves, so feel free to add a few more perilla leaves if desired.
