Perilla Leaf Kimchi (Seasoned Perilla Leaves)
How to Make Delicious Perilla Leaf Kimchi (Fresh Perilla Recipe)
Typically enjoyed with grilled meat as a wrap, I’ve transformed fresh perilla leaves into a flavorful side dish – Perilla Leaf Kimchi! It’s a perfect banchan (side dish) to accompany any meal. (Tbsp refers to Korean tablespoon)
Ingredients- 30 perilla leaves
Perilla Leaf Kimchi Seasoning- 12g green onion (finely chopped)
- 0.7 Tbsp minced garlic
- 3.5 Tbsp soy sauce (jin ganjang)
- 0.7 Tbsp red chili flakes (gochugaru)
- 0.7 Tbsp brown sugar
- 2 Tbsp water
- 12g green onion (finely chopped)
- 0.7 Tbsp minced garlic
- 3.5 Tbsp soy sauce (jin ganjang)
- 0.7 Tbsp red chili flakes (gochugaru)
- 0.7 Tbsp brown sugar
- 2 Tbsp water
Cooking Instructions
Step 1
Start by preparing 30 perilla leaves. If the stems are too long, trim them slightly with scissors. This makes stacking and spreading the seasoning easier.
Step 2
Wash each perilla leaf individually by gently rubbing both sides with your hands to remove any dirt or impurities. Rinse thoroughly under running water about 3 times. Then, place the leaves in a colander to drain well.
Step 3
Prepare the ingredients for the seasoning. Cut the green onion in half lengthwise, then chop it finely. Measure out 0.7 Tbsp of minced garlic.
Step 4
In a mixing bowl, combine the chopped green onion and minced garlic. Add 3.5 Tbsp of soy sauce, 2 Tbsp of water, 0.7 Tbsp of brown sugar, and 0.7 Tbsp of red chili flakes.
Step 5
Mix all the seasoning ingredients thoroughly with a spatula or spoon until well combined. Ensure the sugar dissolves completely. Taste the seasoning and adjust it to your preference. If it’s too bland, add a little more soy sauce; if it’s not sweet enough, add a bit more sugar. The goal is a balanced flavor that is neither too salty nor too bland.
Step 6
Now it’s time to season the perilla leaves. Apply a thin layer of the seasoning mixture to the edges of each perilla leaf first. This helps prevent the edges from lifting later, resulting in a neater presentation. Tip: Seasoning the edges first is a key step!
Step 7
Stack 3 perilla leaves at a time in the bowl. Spoon the prepared seasoning mixture over them and spread it evenly. Using only about 3 leaves at a time ensures the seasoning penetrates well. Stacking too many leaves can hinder even seasoning.
Step 8
Continue this process, layering the perilla leaves and applying the seasoning generously to each layer. Make sure to use enough seasoning so that all the leaves are well-coated. Adjust the amount as you layer to ensure no leaf is left without seasoning.
Step 9
Once all the leaves are layered and seasoned, cover the container tightly with plastic wrap. Let it sit at room temperature for 5-6 hours to allow the flavors to meld. Afterward, refrigerate for 1-2 days to let the Perilla Leaf Kimchi mature. Enjoy your delicious homemade kimchi!
