Perilla Leaf Kimchi (Kkaennip Kimchi)
Perilla Leaf Kimchi (Kkaennip Kimchi)
Flavorful Perilla Leaf Kimchi: A Delicious Seasoning Recipe
Introducing an easy-to-make, delicious Perilla Leaf Kimchi recipe. The fragrant perilla leaves combined with a savory and slightly sweet seasoning create the perfect side dish for any meal!
Main Ingredients- 100 fresh perilla leaves
- 2 onions (for kimchi)
Seasoning Ingredients- 1/2 onion (for seasoning, finely chopped or pureed)
- 5 cloves garlic, minced
- 35ml pear juice (adds sweetness and depth)
- 1/3 Tbsp ginger paste (adjust to taste)
- 1 Tbsp salted fermented shrimp, finely chopped
- 1 Tbsp anchovy fish sauce (or Korean soy sauce for soup)
- 2 Tbsp Korean chili flakes (adjust for spice level)
- 1/2 onion (for seasoning, finely chopped or pureed)
- 5 cloves garlic, minced
- 35ml pear juice (adds sweetness and depth)
- 1/3 Tbsp ginger paste (adjust to taste)
- 1 Tbsp salted fermented shrimp, finely chopped
- 1 Tbsp anchovy fish sauce (or Korean soy sauce for soup)
- 2 Tbsp Korean chili flakes (adjust for spice level)
Cooking Instructions
Step 1
First, wash each perilla leaf individually under running water. Rinse them thoroughly and then let them drain completely, preferably by standing them upright in a colander. Ensuring they are well-drained is key.
Step 2
In a blender, combine all the seasoning ingredients: 1/2 onion, minced garlic, pear juice, ginger paste, salted fermented shrimp, anchovy fish sauce, and chili flakes. Blend until smooth. (*Tip: The amount of seasoning here is for both perilla kimchi and a cabbage salad. You’ll only need a portion for the perilla leaves.)
Step 3
Take 4-5 drained perilla leaves at a time and stack them. Spread a good amount of the prepared seasoning over the stacked leaves, then layer with thinly sliced onions. Repeat this process, stacking the perilla leaves, seasoning, and onions.
Step 4
For the final layer, reserve one perilla leaf. Place this leaf on top of the last layer of seasoning to prevent it from sticking to the container lid. This simple step keeps your container clean.
Step 5
Let the assembled perilla kimchi sit at room temperature for about half a day to ferment slightly. Then, transfer it to the refrigerator to chill and store. It will develop a richer flavor as it ferments further.
