Perilla Leaf Kimchi: Delicious Side Dish Recipe
Perilla Leaf Kimchi: Delicious Side Dish Recipe
Baek Jong-won’s Perilla Leaf Kimchi Recipe: A Rice Thief, Prevents Anemia, Boosts Immunity, Nutritious Perilla Leaves for Home-style Side Dishes
A perfect summer side dish that requires no cooking! This perilla leaf kimchi offers a delightful balance of spicy, sweet, and salty flavors, guaranteed to make you want more rice. With a 0% failure rate, anyone can make it delicious. Try it now!
Ingredients- 60 perilla leaves
- 2/3 stalk green onion
- 2 red chili peppers
- 4 Korean green chili peppers (cheongyang)
- 2/5 onion
- 2/9 carrot
- 4 Tbsp brown sugar
- 3/4 Tbsp minced garlic
- 8 Tbsp soy sauce
- 6 Tbsp anchovy sauce (fish sauce)
- 2/3 cup water
- 6 Tbsp coarse chili powder
- 1+1/2 Tbsp sesame seeds (crushed)
Cooking Instructions
Step 1
First, wash the carrot thoroughly and julienne it into strips about 4cm long and 0.2cm thick. It’s important to slice them thinly so they don’t affect the texture.
Step 2
Rinse the onion well under running water, then cut it in half against the grain and slice it thinly into strips about 0.2cm thick.
Step 3
For the green onion, use mostly the white parts. For the red and green chili peppers, remove the seeds, then slice them lengthwise in half and mince them thinly to about 0.2cm thickness. Feel free to adjust the amount of Korean green chili peppers if you prefer it spicier.
Step 4
In a deep bowl, combine all the prepared vegetables (carrot, onion, green onion, red chili, green chili). Add the brown sugar, minced garlic, soy sauce, anchovy sauce, purified water, coarse chili powder, and crushed sesame seeds. Mix all the seasoning ingredients together.
Step 5
Stir everything well to create the seasoning paste. Let it sit for a moment; the vegetables will release their moisture, naturally softening the paste and enhancing the overall flavor. This also makes it easier to spread the seasoning onto the perilla leaves.
Step 6
Prepare a wide plate or dish. Spread about 1/2 tablespoon of the prepared seasoning paste thinly on the bottom. Place one perilla leaf on top, then spread another 1/2 tablespoon of seasoning paste over it. Continue layering the perilla leaves this way, spreading seasoning between each layer.
Step 7
Carefully spread the seasoning evenly on each perilla leaf as you stack them. Arrange the kimchi you plan to eat immediately on a plate. Store any remaining perilla leaf kimchi in an airtight container in the refrigerator to enjoy later. It tastes even better when chilled and slightly fermented!
