Fragrant Perilla Leaf Kimchi (Kkaennip Kimchi)
Fragrant Perilla Leaf Kimchi (Kkaennip Kimchi)
The Ultimate Side Dish for Rice: Easy Kkaennip Kimchi Recipe
My father generously gave me a big bunch of perilla leaves he grew himself. I usually buy them in small portions, but seeing a bag full of fresh leaves made me wonder how to preserve them and enjoy them best. That’s when I thought of making Kkaennip Kimchi! This kimchi is so addictive, it’ll make you finish a bowl of rice in no time. Let’s get started!
Main Ingredients- 200 fresh perilla leaves
- 5 green chili peppers (like Korean Cheongyang chili peppers)
- 3 red chili peppers
- 1/2 medium onion
- 1 carrot
Seasoning Ingredients- 250ml dried kelp broth (made by boiling 3 pieces of kelp in water and cooling)
- 180g soy sauce
- 35g anchovy sauce (like Kkanari fish sauce)
- 65g red chili flakes (gochugaru)
- 45g sugar
- 5 Tbsp minced garlic
- 2 Tbsp toasted sesame seeds
- 250ml dried kelp broth (made by boiling 3 pieces of kelp in water and cooling)
- 180g soy sauce
- 35g anchovy sauce (like Kkanari fish sauce)
- 65g red chili flakes (gochugaru)
- 45g sugar
- 5 Tbsp minced garlic
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
This is the most time-consuming step! First, wash the perilla leaves thoroughly under cold running water. Some people add a splash of vinegar when washing, but gently washing each leaf under cold water helps preserve the aromatic fragrance of the perilla leaves. Wash them meticulously.
Step 2
After washing, stack the perilla leaves in stacks of five and stand them upright in a colander to drain excess water. It’s important to let them dry completely so the kimchi doesn’t become mushy and maintains its crisp texture. While the leaves are drying, let’s prepare the delicious seasoning.
Step 3
Let’s prepare the base for our flavorful Kkaennip Kimchi: the broth. Measure 250ml of water and boil it with 3 pieces of dried kelp. Once the water boils, remove the kelp. It’s crucial to let the broth cool down completely; hot broth can spoil the flavor of the seasoning. Make sure it’s fully cooled before use.
Step 4
Now, let’s make the seasoning mixture. In a mixing bowl, combine the measured amounts: 180g soy sauce, 35g anchovy sauce, 65g red chili flakes (gochugaru), and 45g sugar. Mix well. Using a chopstick or spoon, stir until the ingredients are well combined and there are no clumps.
Step 5
Add the ingredients that will enhance the flavor of our seasoning. Sprinkle in 2 Tbsp of toasted sesame seeds for a nutty aroma, and add a generous 5 Tbsp of minced garlic for a pungent kick. Finally, pour in the 250ml of cooled dried kelp broth to achieve the desired consistency for the seasoning.
Step 6
Take a medium-sized carrot and julienne it very thinly. Carrots add color and a nice crunch to the kimchi, along with a subtle sweetness that balances the overall flavor. Slicing them as thinly as possible helps them absorb the seasoning well.
Step 7
Thinly julienne half of a large onion. Onions contribute their natural sweetness and a wonderful aroma that complements the fragrance of the perilla leaves, creating a deep flavor. Be careful with your knife to avoid slipping while slicing thinly.
Step 8
Prepare the fresh green and red chili peppers. Remove the seeds and finely chop them. If you prefer spicier kimchi, you can leave the seeds in. However, if you want a milder flavor, it’s best to remove them. The slight heat from the chilies cuts through any richness, making this kimchi a perfect side dish for rice.
Step 9
Now it’s time to mix the prepared vegetables with the seasoning. Add the thinly julienned carrots, onions, and finely chopped chili peppers to the seasoning bowl. Mix them as if you were making a salad, ensuring all ingredients are evenly coated with the seasoning. This ensures a well-balanced flavor.
Step 10
Stir gently until all the ingredients are well combined with the seasoning. Use a spatula or spoon to mix, allowing the seasoning to fully penetrate the vegetables. Your delicious Kkaennip Kimchi seasoning is now ready.
Step 11
Pour the 250ml of cooled dried kelp broth, which we prepared earlier, into the seasoning mixture. The broth will make the seasoning more moist and help it spread evenly over the perilla leaves. Mix everything together once more.
Step 12
All the preparations for the perilla leaves and the flavorful seasoning are now complete! The fun part of assembling the Kkaennip Kimchi is about to begin. Enjoy the process of carefully spreading the seasoning onto each leaf.
Step 13
Carefully layer the drained perilla leaves into a kimchi container. With each layer of perilla leaves, spoon a small amount of seasoning and spread it thinly. It’s best to stack two leaves together and apply seasoning between them. This method ensures the seasoning is evenly distributed between the leaves, making the kimchi even tastier. Spread it meticulously.
Step 14
Once all the perilla leaves have been seasoned, place a flat plate or a press on top of the leaves to keep them submerged in the seasoning liquid. This prevents them from floating and ensures they pickle nicely. Finally, close the lid of the container.
Step 15
The next morning, curious to see the result, I opened the lid. As time passed, the perilla leaves have softened and settled nicely into the seasoning liquid. Your delicious Kkaennip Kimchi is ready to be enjoyed immediately, or you can let it ferment further in the refrigerator for a richer flavor.
