Savory Perilla Leaf Kimchi: Your Perfect Summer Side Dish Recipe
A Savory and Aromatic Summer Delicacy: Perilla Leaf Kimchi
Introducing Perilla Leaf Kimchi, the ultimate side dish to tantalize your taste buds this summer! The fragrant aroma of fresh perilla leaves combined with a rich, umami-packed seasoning creates a true rice-lover’s dream. It’s delicious right after making and its flavor deepens beautifully over time. Follow along and make this delightful kimchi today!
Ingredients
- 150 fresh perilla leaves
- 1/2 carrot, julienned
Seasoning
- 3 Tbsp fish sauce
- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp plum extract (maesil-cheong)
- 1/3 Tbsp ginger concentrate (saenggang-cheong)
- 1/2 Tbsp minced garlic
- 3 Tbsp water
- 3 Tbsp fish sauce
- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp plum extract (maesil-cheong)
- 1/3 Tbsp ginger concentrate (saenggang-cheong)
- 1/2 Tbsp minced garlic
- 3 Tbsp water
Cooking Instructions
Step 1
Prepare the Perilla Leaves: Begin by selecting and preparing your fresh perilla leaves. Choose leaves that are vibrant, firm, and free from blemishes for the best flavor and texture in your kimchi.
Step 2
Wash and Drain Thoroughly: Gently wash each perilla leaf under running water, ensuring you clean between the folds to remove any dirt or debris. After washing, arrange the leaves upright in a colander or on a rack to allow excess water to drain completely. Proper draining is crucial to prevent the seasoning from becoming watery and to ensure it adheres well.
Step 3
Make the Delicious Seasoning: While the perilla leaves are draining, let’s prepare the flavorful seasoning. In a bowl, combine the fish sauce, red chili flakes, plum extract, ginger concentrate, minced garlic, and water. Whisk everything together until well blended. Let the seasoning mixture sit for a short while to allow the flavors to meld and deepen. You can adjust the saltiness according to your preference at this stage.
Step 4
Layer the Seasoning onto the Leaves: Once the perilla leaves are well-drained, start assembling the kimchi. Stack 3 to 4 perilla leaves at a time and spread the seasoning evenly over them. Add the julienned carrot between the leaves for a pop of color and a delightful crunch. You can also substitute or add thinly sliced onions or green onions for variation. Here’s a helpful tip: layering too many leaves at once can lead to uneven seasoning. For optimal results, layer about 5 leaves at the bottom and then 2-3 leaves on top, applying seasoning generously to each layer. Ensure the seasoning reaches all the nooks and crannies.
Step 5
Finishing Touches: Cover the entire stack with a final perilla leaf. This helps prevent the seasoning from sticking to the lid of your storage container and preserves the fresh aroma of the leaves. Your Perilla Leaf Kimchi is ready to be enjoyed immediately, or you can store it in the refrigerator to savor its gradually deepening flavor.
