Savory Perilla Leaf Kimchi: The Ultimate Rice Companion Recipe
How to Make Delicious Perilla Leaf Kimchi at Home
Get ready to crave rice with this incredibly flavorful and aromatic perilla leaf kimchi! Its unique fragrance and savory taste cling perfectly to rice, earning it the title ‘rice thief.’ Learn how to make this delightful side dish at home with fresh perilla leaves and impress your family with its deliciousness. Even beginners can follow these simple steps to achieve perfect results.
Main Ingredients- 100 fresh perilla leaves
- 1/2 green onion
- 1/4 onion
- A little carrot
- 1 red chili pepper
- 2 Korean green chili peppers
Perilla Leaf Cleaning- 1 Tbsp vinegar (for washing)
Seasoning Sauce- 5 Tbsp soy sauce
- 5 Tbsp anchovy sauce
- 5 Tbsp red chili powder
- 2 Tbsp sugar
- 2 Tbsp plum extract
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 5 Tbsp water
- 2 Tbsp toasted sesame seeds
- 1 Tbsp vinegar (for washing)
Seasoning Sauce- 5 Tbsp soy sauce
- 5 Tbsp anchovy sauce
- 5 Tbsp red chili powder
- 2 Tbsp sugar
- 2 Tbsp plum extract
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 5 Tbsp water
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, check the freshness of your perilla leaves and remove any bruised or damaged leaves. Trim the tough stem ends slightly, as this will make them more pleasant to eat.
Step 2
Thorough cleaning is crucial for the best taste. In a large bowl, mix water with 1 tablespoon of vinegar and soak the perilla leaves for about 5 minutes to sanitize them. Afterward, rinse each leaf thoroughly under running cold water, gently rubbing both sides to remove any dirt or residue. Meticulously washing each leaf is the secret to delicious perilla leaf kimchi.
Step 3
Prepare the additional ingredients that will enhance the kimchi’s flavor. Finely chop the green onion or slice it thinly. Thinly slice the onion. For a touch of color, julienne the carrot. Remove the seeds from the red and green chili peppers and finely chop them to add a pleasant spiciness.
Step 4
Now, let’s make the flavorful seasoning sauce. In a bowl, combine 5 Tbsp soy sauce and 5 Tbsp anchovy sauce for the savory base. Add 5 Tbsp red chili powder for the heat. Balance the sweetness with 2 Tbsp sugar and 2 Tbsp plum extract. For aromatic depth, add 1 Tbsp minced garlic and 1/3 Tbsp minced ginger. Adjust the consistency with 5 Tbsp water, and for a nutty finish, generously add 2 Tbsp toasted sesame seeds. Mix all ingredients well until the sugar dissolves, then prepare to coat the perilla leaves.
Step 5
Arrange the prepared perilla leaves neatly. Stack them in layers of 2-3 leaves each, and carefully spread the seasoning sauce evenly over each layer. Ensure that both sides of the perilla leaves are coated with the sauce. It’s important to use a moderate amount of sauce – too little will make them dry, and too much can make them overly salty.
Step 6
Once all the perilla leaves are coated with the seasoning, stack them neatly. The perilla leaf kimchi is now ready! While it’s delicious to eat right away, letting it rest in the refrigerator for about a day will allow the flavors to meld beautifully, creating an even richer taste. Enjoy a satisfying meal with a bowl of freshly cooked rice!
