Fragrant Summer Delicacy: Instant Perilla Leaf Kimchi
Fragrant Summer Delicacy: Instant Perilla Leaf Kimchi
Quick & Easy Perilla Leaf Kimchi to Boost Your Summer Appetite
This instant perilla leaf kimchi requires no cooking of porridge or salting! It’s ready to eat immediately and is a perfect side dish for hot summer days when you lack appetite. It’s a ‘rice thief’ that will have you finishing a bowl of rice in no time. Enjoy the delightful harmony of fresh perilla leaves and a spicy-sweet sauce.
Main Ingredients- About 40 fresh perilla leaves
- 2 red chili peppers
- 1/2 medium onion
- 30g carrot
Flavorful Seasoning- 3 Tbsp red chili powder
- 1/2 cup anchovy broth or water
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp soy sauce
- 0.5 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1 Tbsp plum extract
- 2 tsp minced ginger
- 2 Tbsp toasted sesame seeds
- 3 Tbsp red chili powder
- 1/2 cup anchovy broth or water
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp soy sauce
- 0.5 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1 Tbsp plum extract
- 2 tsp minced ginger
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare all the ingredients for the dish. Wash the vegetables and pat them dry. Get the perilla leaves ready to preserve their fragrance.
Step 2
Soak the perilla leaves in water with a little vinegar for about 5 minutes to remove any dirt. Then, rinse each leaf carefully under running water. After rinsing, thoroughly pat the leaves dry with paper towels or drain them completely in a colander. This ensures the seasoning adheres well and doesn’t become watery.
Step 3
Julienne the onion and carrot into thin strips about 2-3 cm long. Remove the seeds from one red chili pepper and julienne it thinly for color and a mild spicy kick.
Step 4
In a blender, combine one deseeded red chili pepper and 1/2 cup of anchovy broth or water. Blend until smooth to create the base for your seasoning. This step helps in achieving a smoother, well-mixed sauce.
Step 5
In a large bowl, add the blended mixture along with red chili powder, anchovy sauce, soy sauce, brown sugar, minced garlic, plum extract, minced ginger, and toasted sesame seeds. Mix everything thoroughly with a spoon until well combined to create the seasoning paste. Ensure there are no clumps for a uniform flavor.
Step 6
Add the julienned onion, carrot, and red chili pepper to the prepared seasoning paste. Mix well. The crisp texture of the vegetables will complement the savory seasoning for a richer taste.
Step 7
Your delicious filling for the perilla leaf kimchi is now ready! Taste and adjust seasoning if needed, adding a bit more anchovy sauce or soy sauce if it’s not salty enough for your preference.
Step 8
Lay out the prepared perilla leaves one by one. Generously spread the seasoning paste on both sides of each leaf. Layering the seasoning ensures the flavor penetrates deeply. Once each leaf is coated, your instant perilla leaf kimchi is complete!
Step 9
This recipe is unique because it doesn’t require cooking porridge or pre-salting the perilla leaves, preserving their natural fragrance. Therefore, you can apply the seasoning generously to each leaf without it being too salty, making it incredibly delicious. While it’s great to eat right away, chilling it in the refrigerator for about 30 minutes will allow the flavors to meld even further for an enhanced taste.
