Perilla Leaf Kimchi: An Easy Recipe for a Summer Appetizer that Makes You Crave Rice
Summer Delight! How to Make Delicious Perilla Leaf Kimchi | Summer Side Dish, Perfect Perilla Leaf Seasoning Recipe
When the summer heat saps your appetite, there’s nothing better than Perilla Leaf Kimchi, a true rice-thief! We’re sharing a magical recipe that makes you devour a bowl of rice with fragrant perilla leaves perfectly infused with a flavorful seasoning. Make it easily at home and banish your worries about summer side dishes. The harmony of fragrance and umami is exceptional! Here’s how to make #PerillaLeafKimchi #PerillaLeafDish #SeasonedPerillaLeaf #PerillaLeafSideDish #PerillaLeafPickle #PerillaLeafSeasoning #PerillaLeafKimchiSeasoning #HowToMakePerillaLeafKimchi, let’s start now!
Main Ingredients- 50 fresh Perilla Leaves
- 30g Carrot (about 1/4 of a medium carrot)
- 2 Cheongyang Peppers (adjust for spiciness)
- 1 Red Pepper (for color)
- 10cm White part of Green Onion
- 1/2 Onion
For Washing Perilla Leaves- 1 Tbsp Vinegar
Delicious Seasoning Ingredients- 5 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Fish Sauce (for enhanced umami)
- 2 Tbsp Plum Extract (for sweetness and fragrance)
- 2 Tbsp Cooking Wine (Mirin, etc., to remove gamey odors)
- 1/2 Tbsp Minced Garlic
- 1/2 cup Dried Kelp Broth (or anchovy broth, rice water)
- 1 Tbsp Gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp Toasted Sesame Seeds (for nutty flavor)
- 1 Tbsp Sugar (adjust sweetness)
- 1 Tbsp Vinegar
Delicious Seasoning Ingredients- 5 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Fish Sauce (for enhanced umami)
- 2 Tbsp Plum Extract (for sweetness and fragrance)
- 2 Tbsp Cooking Wine (Mirin, etc., to remove gamey odors)
- 1/2 Tbsp Minced Garlic
- 1/2 cup Dried Kelp Broth (or anchovy broth, rice water)
- 1 Tbsp Gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp Toasted Sesame Seeds (for nutty flavor)
- 1 Tbsp Sugar (adjust sweetness)
Cooking Instructions
Step 1
First, it’s crucial to wash the perilla leaves thoroughly to ensure their freshness. Place each perilla leaf on your palm and gently rub both sides under running water. Rinse them 2-3 more times to remove any pesticides or debris. Soak them in clean water mixed with 1 tablespoon of vinegar for about 5 minutes for added peace of mind. Afterward, drain them completely on a colander. (Tip: Perilla leaves are often treated with pesticides, so washing them meticulously is important.)
Step 2
Once the perilla leaves are drained, it’s time to prepare them for seasoning. Trim off the stem ends, leaving about 1cm. This will help the seasoning penetrate better and make them easier to eat.
Step 3
Prepare the vegetables that will add flavor to your perilla leaf kimchi. Finely julienne the carrots, and julienne or mince the onion similarly. Remove seeds from the Cheongyang and red peppers and chop them finely. Slice the white parts of the green onion thinly. (Tip: The size of the vegetables can be adjusted to your preference.)
Step 4
Now, let’s make the delicious seasoning! In a bowl, combine the julienned carrots, onion, chopped peppers, and sliced green onion. Add 5 tablespoons of soy sauce as the base, 1 tablespoon of fish sauce for umami, 2 tablespoons of plum extract for sweetness and aroma, 2 tablespoons of cooking wine to remove any off-odors, and 0.5 tablespoon of minced garlic.
Step 5
Add 1 tablespoon of fine gochugaru for color and spiciness. Also, include 1 tablespoon of toasted sesame seeds for a nutty flavor and 1 tablespoon of sugar for a subtle sweetness.
Step 6
Pour in 1/2 cup of dried kelp broth to adjust the seasoning’s consistency. For the kelp broth, it’s best to soak the kelp in water the day before to extract a rich flavor. (Tip: You can substitute anchovy broth or rice water if kelp broth is unavailable. For larger batches, adding a glutinous rice paste will make it even more delicious.) Stir everything well to combine the seasoning evenly. Taste a little of the seasoning and adjust with a bit more soy sauce or sugar to suit your personal preference.
Step 7
Finally, it’s time to season the perilla leaves! While you can dip each leaf into the seasoning and remove it, today we’ll layer 2 perilla leaves at a time and spread the seasoning evenly over them. This method ensures the seasoning seeps well between the leaves, making them even more flavorful.
Step 8
After layering 2-3 perilla leaves and spreading the seasoning, stack the next bundle of leaves in a zigzag pattern. This way, they will stack neatly in the container later without falling apart. Repeat this process until all prepared perilla leaves are seasoned and stacked.
Step 9
Once all the perilla leaves are stacked, pour any remaining seasoning from the bowl over the top. This ensures that the seasoning coats all the leaves evenly, deepening the flavor.
Step 10
The finished perilla leaf kimchi is delicious right away, but it develops an even richer flavor with fermentation. Transfer the prepared kimchi to a container or airtight box. Leave it at room temperature for about half a day to a full day to allow the flavors to meld, then refrigerate to ferment. (Tip: I accidentally left mine for an extra day, and the perilla leaf kimchi fermented perfectly and tasted even better. You can adjust the fermentation time to your liking.)
Step 11
After two days, here’s the perilla leaf kimchi taken out of the refrigerator. The seasoning has beautifully infused into the leaves, making it look appetizing. The combination of fragrant perilla and spicy-sweet seasoning already makes your mouth water.
Step 12
This carefully made perilla leaf kimchi is a satisfying side dish and the perfect appetizer to stimulate your appetite during summer. In the past, I used to make large batches, but these days, I prefer making smaller portions more frequently when they are fresh. You should definitely try making it!
Step 13
During summer, when your mouth feels dry and you lack appetite, a plate of this perilla leaf kimchi can help you regain your taste. Place one perilla leaf on top of your rice and mix it well, and you’ll find your bowl of rice gone in no time. Now is the best time for perilla leaves, so make sure to create this fragrant and delicious perilla leaf kimchi!
