Fragrant Perilla Leaf Kimchi Made with Freshly Harvested Garden Perilla Leaves
Fragrant Perilla Leaf Kimchi Made with Freshly Harvested Garden Perilla Leaves
How to Make Fragrant Perilla Leaf Kimchi
This is a recipe for perilla leaf kimchi made with fresh, organically grown perilla leaves from my garden. The aromatic perilla leaf kimchi, with its crisp texture and appetite-stimulating fragrance, is an excellent rice thief that will have you finishing your meal in no time. Make delicious kimchi with fresh perilla leaves right away!
Main Ingredients- 90 fresh perilla leaves (approx. 3 bundles)
- 1/2 medium onion
- 2 red chilies
- 1 Korean green chili (or a similar spicy green chili)
- 1/2 white part of a leek
- 2 Tbsp vinegar (for washing perilla leaves)
Perilla Leaf Kimchi Seasoning- 1 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp anchovy sauce or fish sauce (e.g., kkanari-aekjeot)
- 1 Tbsp tuna extract (for added umami)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 cup (200ml) vegetable broth or anchovy broth
- 2 Tbsp toasted sesame seeds
- 1 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp anchovy sauce or fish sauce (e.g., kkanari-aekjeot)
- 1 Tbsp tuna extract (for added umami)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 cup (200ml) vegetable broth or anchovy broth
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Carefully wash each perilla leaf under running water 3 to 4 times to ensure they are clean. Submerge the washed leaves in water with 2 tablespoons of vinegar for about 10 minutes to sterilize them and remove any remaining dirt. Pay special attention to washing the undersides of the leaves. After soaking, drain the leaves thoroughly and set them aside.
Step 2
Thinly slice the onion. Finely mince the red chilies and the Korean green chili. If you prefer less heat, you can remove the seeds from the chilies. Finely chop the white part of the leek. Having all these vegetables prepped makes the seasoning process much smoother.
Step 3
In a large bowl, combine all the seasoning ingredients: soy sauce, fish sauce, tuna extract, sugar, minced garlic, gochugaru, broth, and sesame seeds. Stir well with a spoon until the sugar is dissolved and all the ingredients are evenly mixed, creating a delicious seasoning paste.
Step 4
Take two perilla leaves and stack them on top of each other. Spread a thin layer of the seasoning paste evenly over the top leaf. Stacking 2 to 3 leaves at a time before applying the seasoning helps prevent the kimchi from becoming too salty or unevenly seasoned, and also saves time. Ensure the seasoning is spread from edge to edge.
Step 5
Arrange the seasoned perilla leaves neatly in an airtight container. Pour any remaining seasoning paste over the layered leaves. While delicious to eat immediately, the flavors will meld and deepen beautifully if you let it ferment in the refrigerator for at least half a day. Enjoy your fresh and flavorful perilla leaf kimchi!
