Mom’s Authentic Perilla Leaf Kimchi Recipe
Master the Flavors: Easy and Delicious Perilla Leaf Kimchi with a Golden Sauce!
I can never forget the taste of perilla leaf kimchi my mother used to make when I was little. It was also the very first dish I learned from her after getting married! When I make perilla leaf kimchi using my mom’s recipe, the harmony of sour, sweet, and savory flavors with the fragrant aroma of perilla leaves is absolutely delicious.
Perilla Leaf Kimchi Ingredients
- 50 fresh perilla leaves
- 7 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp plum extract
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp vinegar
- A little chopped green onion (optional)
- A little red chili pepper, seeded (optional)
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables that will enhance the flavor of the perilla leaf kimchi. Wash and finely chop the green onion. Seed the red chili pepper and slice it nicely. Also, measure out the sauce ingredients such as soy sauce, sugar, plum extract, red pepper flakes, and vinegar, and gather them in one place.
Step 2
To add a nutty aroma, crush the toasted sesame seeds by rubbing them between your palms just before using. This will deepen the flavor and make the perilla leaf kimchi even more fragrant. Prepare a generous amount.
Step 3
Now, let’s make the delicious sauce! Combine the soy sauce, sugar, plum extract, red pepper flakes, and vinegar in a bowl and mix well. If you prefer a spicier taste, you can add finely chopped Cheongyang peppers. If you plan to eat it right away, adding a drop or two of sesame oil will enhance the nutty flavor.
Step 4
Wash the fresh perilla leaves thoroughly several times under running water. After washing, drain them completely in a colander or gently pat them dry with paper towels to remove excess moisture. For each layer of kimchi, stack 2-3 perilla leaves and spread about 1 tablespoon of the sauce evenly on top of the leaves.
Step 5
It’s okay if you don’t spread the sauce on every single leaf. When the leaves are layered with sauce and left to rest, the perilla leaves will naturally wilt, allowing the sauce to penetrate evenly and create a delicious result. During this process, the fragrant essence of the perilla leaves melds with the sauce, creating a richer taste.
Step 6
You can easily make perilla leaf kimchi by layering 2-3 leaves and adding sauce this way! Transfer the finished perilla leaf kimchi to an airtight container and store it in the refrigerator. After about a day, the flavors will meld beautifully into the leaves, making them even more delicious to enjoy. When you miss your mom’s cooking, take it out and enjoy anytime!
