Fragrant Summer Delight: Easy Perilla Leaf Kimchi Recipe
The Ultimate Summer Side Dish: Refreshing Perilla Leaf Kimchi
Beat the summer heat and boost your appetite with the easiest and most delicious recipe! Introducing our flavorful perilla leaf kimchi, a true rice-thief that requires no lengthy fermentation. Enjoy it right away!
Main Ingredients- 90 fresh perilla leaves
- 1/2 onion
- 1-2 red chilies
- 2-3 Cheongyang chilies (adjust for spice preference)
Flavorful Seasoning- 5 Tbsp dark soy sauce
- 3 Tbsp anchovy sauce (for umami depth!)
- 1 Tbsp minced garlic
- 4 Tbsp Korean chili flakes (for color and heat)
- 3 Tbsp sugar (adjust sweetness to your taste)
- 5 Tbsp plum extract (for subtle sweetness and aroma)
- 2 Tbsp toasted sesame seeds (for nutty flavor!)
- 1/2 paper cup (approx. 50ml) chilled broth or water
- 5 Tbsp dark soy sauce
- 3 Tbsp anchovy sauce (for umami depth!)
- 1 Tbsp minced garlic
- 4 Tbsp Korean chili flakes (for color and heat)
- 3 Tbsp sugar (adjust sweetness to your taste)
- 5 Tbsp plum extract (for subtle sweetness and aroma)
- 2 Tbsp toasted sesame seeds (for nutty flavor!)
- 1/2 paper cup (approx. 50ml) chilled broth or water
Cooking Instructions
Step 1
Prepare all your fresh ingredients for the dish. For the perilla leaves, trim off any tough stems or brown spots with scissors. Wash them thoroughly multiple times under running water.
Step 2
After washing, place the perilla leaves in a colander to drain any excess water completely. It’s crucial to ensure they are well-drained, as residual moisture can make the kimchi taste bland.
Step 3
While the perilla leaves are draining, peel the onion. Seed the red and Cheongyang chilies, then finely mince them. You don’t need to chop them extremely fine; leave them slightly chunky for texture.
Step 4
The finely chopped onion and chilies are perfect at this stage. Leaving some texture will help the seasoning adhere well to the leaves and add a pleasant bite.
Step 5
In a large bowl, combine the dark soy sauce, anchovy sauce, minced garlic, chili flakes, sugar, plum extract, and toasted sesame seeds. Mix everything well. If you prefer less sweetness, consider using a small amount of stevia instead of sugar or simply reduce the sugar quantity. If you don’t have broth, you can substitute it with half a cup of cold water (using a paper cup as a measure).
Step 6
Add the minced onion and chilies to the seasoning mixture and stir until everything is evenly incorporated. This step completes the delicious base seasoning for your perilla leaf kimchi.
Step 7
Now it’s time to season the perilla leaves. Take about 8 leaves at a time, stacking them in pairs. Spread them out and then generously brush about 1 tablespoon of the prepared seasoning onto each stack, ensuring the seasoning reaches all the way to the edges.
Step 8
Arrange the seasoned perilla leaf stacks neatly in an airtight container and refrigerate. They are delicious to eat the next morning after the leaves have softened slightly. You can also cut them into bite-sized pieces and transfer them to a serving dish. While delicious immediately, refrigerating them overnight will allow the flavors to meld beautifully.
