Fragrant Perilla Kimchi: An Easy Recipe to Make You a Rice Lover!
A Summer Staple, Perilla Kimchi Made Effortlessly by Anyone.
Made with fresh perilla leaves freshly picked from the garden, this perilla kimchi is bursting with fragrance! It’s the perfect side dish to awaken your appetite during the summer. You can whip it up quickly with simple ingredients and an easy process. Make a generous batch, and you won’t have to worry about side dishes for a while! Placing a leaf of this kimchi on a warm bowl of rice is an unparalleled delight. Try making it now!
Essential Ingredients- Generous amount of fresh perilla leaves (approx. 30-40 leaves)
- 1/4 carrot (approx. 30g)
- 1/2 stalk of white part of leek
- 5-7 Cheongyang chili peppers (adjust for spiciness)
- 1/2 small onion
- 1 cup soy sauce (200ml)
- 1 cup plum extract (or corn syrup) (200ml)
- 2 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 1/2 cup water (100ml)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Gently wash the fresh perilla leaves several times under running water, both sides. After removing excess water, prepare them for use. (Tip: Trimming the stem ends or any bruised parts can make the leaves cleaner and more pleasant to eat.)
Step 2
Peel the onion and carrot, then julienne them very finely. Thinly slice the white part of the leek and remove the stems from the Cheongyang chili peppers before slicing them thinly as well. (Tip: Cutting the vegetables as thinly as possible ensures the seasoning distributes evenly and improves the texture.)
Step 3
In a large bowl, combine the julienned onion and carrot, sliced leek, and chili peppers. Add the soy sauce, plum extract, red pepper flakes, water, minced garlic, and sesame oil. Mix thoroughly with a spoon until well combined and no lumps of seasoning remain.
Step 4
Let the prepared seasoning mixture sit at room temperature for about 30 minutes. During this time, the vegetables will naturally release moisture, softening the seasoning and allowing the flavors to meld together.
Step 5
Now it’s time to season the perilla leaves. Stack about 3 perilla leaves at a time and spread a thin layer of the seasoning mixture over them. Repeat this process for all the leaves. (Tip: Start by applying the seasoning to the top leaves. After about 30 minutes, swap the positions of the top and bottom leaves. This ensures the seasoning penetrates evenly as the leaves wilt, resulting in a more flavorful perilla kimchi.) Transfer the finished perilla kimchi to an airtight container and store it in the refrigerator. While it’s delicious right away, letting it mature for about a day will develop an even deeper flavor.
