Fragrant Fresh Perilla Kimchi (Kkaennip Kimchi)
No Steaming or Cooking Required! The Ultimate Quick & Easy Perilla Kimchi Seasoning Recipe
This fresh perilla kimchi recipe allows you to savor the exquisite aroma of perilla leaves without any cooking or fermenting required. It’s incredibly simple and quick, as it skips the steps of making glutinous rice paste or pre-salting the perilla leaves. Perfect for making a small batch to enjoy at its best for a few days. A must-try side dish!
Main Ingredients- 4 bundles of perilla leaves (approx. 80-100 leaves)
- 1/2 onion
- A small amount of carrot (for color)
Seasoning Ingredients (Tablespoon Measurement)- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp fermented anchovy sauce (myeolchi aekjeot)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligosaccharide
- 3 Tbsp water
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp fermented anchovy sauce (myeolchi aekjeot)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligosaccharide
- 3 Tbsp water
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the fresh perilla leaves thoroughly under running water. After washing, place the leaves stem-side up in a colander to drain completely. It’s crucial that the leaves are dry, as excess water can make the kimchi taste diluted.
Step 2
Peel the onion, cut it in half, and then thinly slice it into julienne strips or mince it very finely. Wash and julienne or finely mince the carrot to add a touch of color. Finely mincing the vegetables helps the seasoning to penetrate better.
Step 3
In a large bowl, combine all the seasoning ingredients. Add 1 Tbsp minced garlic, 2 Tbsp gochugaru, 3 Tbsp Jin Ganjang, 1 Tbsp fermented anchovy sauce, 1 Tbsp oligosaccharide, 3 Tbsp water, 1 Tbsp plum extract, and finally 1 Tbsp toasted sesame seeds. Mix everything well to create the seasoning paste.
Step 4
Add the julienned or minced onion and carrot, prepared earlier, to the seasoning paste bowl. Use a spoon to mix the vegetables thoroughly with the paste, creating the filling. The moisture from the vegetables will blend with the seasoning, making it even more delicious.
Step 5
Now, prepare an airtight container for your fresh perilla kimchi. We’ll be layering the perilla leaves two at a time. Take two perilla leaves, stack them neatly, and then scoop about 3/4 of a tablespoon of the prepared seasoning mixture. Spread this paste thinly and evenly over the surface of the leaves. Be careful not to use too much, or the kimchi might become too salty.
Step 6
When spreading the seasoning, it’s a good idea to scoop both the vegetables and any liquid from the mixture. This ensures the seasoning doesn’t become diluted as the vegetables release their moisture. Spread a thin layer of seasoning on the two stacked perilla leaves, then place another pair of leaves on top and repeat the process of spreading the seasoning. Continue layering them this way.
Step 7
Once all the perilla leaves have been layered and seasoned, gently press down on the stack with the back of a spoon. This helps the seasoning to permeate better and allows the kimchi to settle nicely. Close the lid, let it sit at room temperature for about half a day to ferment slightly, and then store it in the refrigerator. Your delicious fresh perilla kimchi is ready!
Step 8
Isn’t this recipe incredibly easy, so much so that even children can help make it? Since it’s not the peak season for napa cabbage and cabbage can be expensive, making fresh perilla kimchi with fragrant, seasonal perilla leaves is a fantastic alternative. It’s a superb side dish when you’re craving something light and flavorful!
Step 9
This type of instant kimchi is best enjoyed fresh, as its flavor diminishes over time. It’s recommended to make a small batch and consume it within a few days for the optimal taste experience. Enjoy the delightful combination of fresh perilla aroma and the spicy-sweet seasoning!
