Perilla Leaf Kimchi: A No-Cook Summer Delight
Summer’s Best Side Dish: Easy Perilla Leaf Kimchi That Goes Perfectly with Rice
Feeling drained by the summer heat and the thought of standing over a hot stove? Today, I’m thrilled to share a recipe for delicious Perilla Leaf Kimchi that requires absolutely no cooking! Even though I finished my batch a while ago, it’s a recipe worth making again. Once you have this kimchi ready, a single bowl of rice becomes an instant feast. It’s seasoned just right – not too salty, making it a perfect accompaniment to grilled meats. Layered on top of warm rice, this summer delicacy is simply irresistible. The process is surprisingly easy: simply layer two perilla leaves at a time, spread the flavorful sauce evenly, and you’ll have a batch ready in no time. Let’s dive into making this flavorful and aromatic Perilla Leaf Kimchi!
Main Ingredients- 100 fresh perilla leaves
- 1/2 onion
- 1/3 carrot
- 10 green chilies or red chilies (adjust to your spice preference)
Seasoning Mix- 2 Tbsp soy sauce
- 1 Tbsp anchovy sauce
- 1 Tbsp tuna extract
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1/3 cup dashima (kelp) or anchovy broth
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 Tbsp oligodang (corn syrup or rice syrup, for gloss and sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- 2 Tbsp soy sauce
- 1 Tbsp anchovy sauce
- 1 Tbsp tuna extract
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1/3 cup dashima (kelp) or anchovy broth
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 Tbsp oligodang (corn syrup or rice syrup, for gloss and sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
Cooking Instructions
Step 1
I’ve prepared some lovely, glossy perilla leaves from my garden. Washing them thoroughly is key! Soak the leaves in a mixture of baking soda and vinegar for a few minutes, then rinse well. This helps remove any dust or residues. Finely julienne the onion, carrot, and chilies. If you prefer less heat, remove the seeds from the chilies before julienning.
Step 2
The secret to delicious Perilla Leaf Kimchi lies in the seasoning! In a bowl, combine the soy sauce, anchovy sauce, tuna extract, gochugaru, broth, minced garlic, sugar, oligodang, and sesame oil. Whisk everything together until well blended. While a glutinous rice flour paste can add a nice texture and help the seasoning adhere better, it’s perfectly fine to skip it if you don’t have it. Ensure all ingredients are thoroughly mixed.
Step 3
Now, let’s assemble the kimchi! Take two perilla leaves and stack them on top of each other. Gently spread a layer of the prepared seasoning mixture over the stacked leaves. Use your fingers to ensure the sauce is evenly coated on both leaves. Stacking them two by two allows the seasoning to penetrate while preserving the fresh, aromatic quality of the perilla leaves.
Step 4
See? It’s finished incredibly quickly! You’ll be surprised at how simple and fast it is to layer the leaves and apply the seasoning. You can fill up a container in no time.
Step 5
While you can enjoy the kimchi immediately, it’s best to let it sit at room temperature for about 30 minutes to an hour before refrigerating. This allows the flavors to meld beautifully. Afterward, transfer the kimchi to an airtight container and store it in the refrigerator.
Step 6
After a bit of time, when the seasoning has fully infused the perilla leaves, the taste is truly exceptional! The aromatic freshness of the leaves combined with the savory seasoning creates a perfect harmony that makes you want more. It might taste slightly strong initially, but it mellows out as it ferments.
Step 7
Perilla Leaf Kimchi is a beloved summer side dish that stimulates the appetite. Once made, it becomes a reliable staple in your refrigerator. Next time, I plan to grow more perilla leaves myself. Since I didn’t use any fertilizers or pesticides, the leaves are smaller and have some insect marks, but that only means they are healthier and safer to eat, unlike the ones you find in stores.
Step 8
Even though they may not look perfect, these organically grown perilla leaves, cultivated without any harmful chemicals, are perfectly fine to eat despite any small holes. Their natural appearance makes them even more endearing.
Step 9
Topped on a bowl of freshly steamed rice, this fragrant Perilla Leaf Kimchi is truly a healthy and invigorating meal, isn’t it? Experience the magical taste that makes a simple bowl of rice a delightful feast, even without other side dishes!
