Aromatic Perilla Leaf Kimchi
Revitalize Your Appetite with Fragrant Perilla Leaf Kimchi!
This is a versatile perilla leaf kimchi that can be stored for a long time and is easy for even novice cooks to follow. It’s a lifesaver side dish!
Main Ingredients- 100 sheets Perilla leaves (깻잎)
- 1 stalk Green onion (대파)
- 1/2 Carrot (당근)
Seasoning Ingredients- 1 Tbsp Minced garlic (다진마늘)
- 2 Tbsp Gochugaru (Korean chili flakes) (고춧가루)
- 3 Tbsp Anchovy sauce (멸치액젓)
- 1/2 cup Anchovy broth (멸치육수)
- 4 Tbsp Soy sauce for seasoning (맛간장)
- 2 Tbsp Plum extract (매실액)
- 1 Tbsp Ginger wine (or Cheongju) (생강술)
- 1 Tbsp Minced garlic (다진마늘)
- 2 Tbsp Gochugaru (Korean chili flakes) (고춧가루)
- 3 Tbsp Anchovy sauce (멸치액젓)
- 1/2 cup Anchovy broth (멸치육수)
- 4 Tbsp Soy sauce for seasoning (맛간장)
- 2 Tbsp Plum extract (매실액)
- 1 Tbsp Ginger wine (or Cheongju) (생강술)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water. To remove any potential pesticides, soak them in a mild vinegar solution (1-2 tablespoons of vinegar per 1 liter of water) for about 5 minutes, then rinse again. After rinsing, place the leaves in a colander and stand them upright to drain all excess water. It’s crucial to ensure the leaves are completely dry, as leftover moisture can make the kimchi mushy.
Step 2
Wash the carrot, peel it, and then julienne it thinly. Wash the green onion, including the white and green parts, and finely chop it.
Step 3
Now, let’s make the delicious seasoning paste. In a bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, 3 tablespoons of anchovy sauce, 1/2 cup of anchovy broth, 4 tablespoons of soy sauce for seasoning, 2 tablespoons of plum extract, and 1 tablespoon of ginger wine. Mix them well. Once the seasoning ingredients are thoroughly combined, add the julienned carrots and chopped green onions, and mix everything evenly to create the seasoning paste.
Step 4
It’s time to layer the perilla leaves with the prepared seasoning. Place about three perilla leaves on top of each other in a wide container, and spread a moderate amount of the seasoning paste evenly over them. Repeat this process, layering leaves and spreading the paste, until all the perilla leaves are used. Make sure the seasoning is spread evenly between each leaf.
Step 5
The freshly mixed perilla leaf kimchi can be enjoyed immediately, but it tastes even better when aged. Leave it at room temperature for about a day, then refrigerate for 2-3 days for a richer flavor. You can enjoy it fresh or slightly cooked for a different kind of deliciousness.
Step 6
Try wrapping a piece of freshly cooked hot rice with a leaf of this fragrant perilla leaf kimchi. The refreshing aroma of the perilla leaves and the savory flavor that fills your mouth will surely awaken your appetite. It’s a true rice thief!
