Fragrant Perilla Leaf Kimchi
The Ultimate Side Dish! Amazingly Delicious Perilla Leaf Kimchi Recipe
A recipe for delicious perilla leaf kimchi made with fragrant Chubu perilla leaves. This is a perfect side dish that will make you want to eat more rice, and it’s excellent for whetting your appetite.
Main Ingredients
- 200 fresh perilla leaves
- A little vinegar (for washing)
- 1/2 onion
- 1 stalk green onion
- 3 red chili peppers
- 3 green chili peppers (Jalapeno or similar)
- 5 cloves whole garlic
Kimchi Seasoning
- 5 Tbsp gochugaru (Korean chili flakes, fine)
- 4 Tbsp soy sauce (brewing soy sauce)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 3 Tbsp rice syrup or corn syrup
- 1/2 cup kelp broth (or anchovy broth)
- 2 Tbsp toasted sesame seeds
- 5 Tbsp gochugaru (Korean chili flakes, fine)
- 4 Tbsp soy sauce (brewing soy sauce)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 3 Tbsp rice syrup or corn syrup
- 1/2 cup kelp broth (or anchovy broth)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, carefully wash each perilla leaf 3-4 times under running water. After washing, drain them thoroughly in a colander. Ensuring the leaves are well-drained is crucial for a good texture.
Step 2
Place the washed perilla leaves in a bowl and add a little vinegar to the water. Soaking the leaves in this mixture for about 30 minutes will help remove any unwanted odors and make them fresher.
Step 3
Thinly slice the onion. For the whole garlic cloves, lightly press them with the side of your knife and slice them thinly (mince). This will help the seasoning penetrate better.
Step 4
Remove the stems from the red and green chili peppers, shake out the seeds, and finely chop them. If you prefer a spicier taste, feel free to increase the amount of green chili peppers. Also, thinly slice the green onion diagonally.
Step 5
Now, let’s make the delicious kimchi seasoning. In a large bowl, combine the gochugaru, soy sauce, fish sauce, rice syrup, and kelp broth. Mix them well. You can add a little plum extract or sugar to your liking.
Step 6
Take the perilla leaves out of the vinegar-water soak. Rinse them lightly under running water and then drain them completely once more. Any remaining moisture can make the kimchi watery.
Step 7
Add the drained perilla leaves to the bowl with the sliced onion, garlic, chili peppers, and green onion. Add the prepared kimchi seasoning and plenty of toasted sesame seeds, then mix everything gently to coat evenly.
Step 8
Now, carefully spread the seasoning and vegetables onto each perilla leaf. You can stack 2-3 leaves and spread the seasoning, or spread it thinly on each leaf individually. Avoid pressing too hard to maintain a good texture.
Step 9
Arrange the seasoned perilla leaves neatly in an airtight container. Your delicious perilla leaf kimchi is now complete! It’s tasty right away, but letting it mature in the refrigerator for about a day will bring out even deeper flavors.
