Savory and Aromatic Perilla Leaf Kimchi (Kkaennip Kimchi)
Savory and Aromatic Perilla Leaf Kimchi (Kkaennip Kimchi)
A Delectable Side Dish: Salty Kkaennip Kimchi
Introducing Kkaennip Kimchi, a unique and flavorful fermented side dish that is both savory and satisfying. Its distinct aroma and taste make it a perfect companion to any meal.
Main Ingredients- 10 bundles of perilla leaves
- 1/5 carrot
- 2 chili peppers (e.g., Cheongyang or red chili)
- 1 onion
Seasoning Mix- 3 Tbsp fish sauce (e.g., Kkanari aekjeot)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp sesame seeds
- 2 Tbsp water
- 3 Tbsp fish sauce (e.g., Kkanari aekjeot)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp sesame seeds
- 2 Tbsp water
Cooking Instructions
Step 1
First, prepare 10 bundles of fresh perilla leaves. Gently wash each leaf under running water, ensuring both sides are clean. After washing, place the perilla leaves in a colander to drain excess water thoroughly. This step is crucial to prevent the kimchi from becoming too watery as it ferments.
Step 2
Now, let’s prepare the vegetables for the filling. Peel the carrot and julienne it into thin strips. Peel the onion and slice it thinly. For the chili peppers, remove the stems, cut them lengthwise in half, and then slice them diagonally into about 0.5 cm thick pieces. You can use Cheongyang peppers for a spicier kick or red chili peppers for a milder flavor, according to your preference.
Step 3
It’s time to make the delicious seasoning mix that will give the perilla leaf kimchi its signature flavor. In a bowl, combine 3 tablespoons of fish sauce, 2 tablespoons of red pepper flakes (gochugaru), 1 tablespoon of minced garlic, 1 tablespoon of sweet plum extract (maesilcheong), 1/2 tablespoon of toasted sesame seeds, and 2 tablespoons of water. Whisk everything together until well combined. The water helps to loosen the mixture, making it easier to spread. While you can use soy sauce, fish sauce provides a richer umami flavor.
Step 4
Finally, it’s time to assemble the kimchi! To avoid making the leaves too salty, it’s best to season them in small batches. Take 3-4 perilla leaves at a time, stack them, and spread a thin layer of the seasoning mix on top. Then, layer the prepared julienned carrots, sliced onions, and diagonally cut chili peppers over the seasoned leaves. Continue this process, stacking the leaves and filling until all ingredients are used. This recipe will fill approximately two medium-sized glass containers. Store the finished Kkaennip Kimchi in the refrigerator and allow it to ferment and mature into a delicious side dish.
