Zesty Perilla Leaf Kimchi (Kkaennip Kimchi)
10-Minute Quick & Delicious Perilla Leaf Kimchi Recipe | A Rice Thief’s Delight!
Experience the vibrant flavors of fresh perilla leaves with this incredibly quick and easy Perilla Leaf Kimchi recipe, ready in just 10 minutes! Perfect as a side dish that will have you reaching for more rice. Find more detailed recipes from the Kim Jin Ok Cuisine blog: https://hls3790.tistory.com/1675.
This delightful kimchi can be enjoyed fresh for the first 2-3 days. After that, for a softer texture and deeper flavor, briefly heat it in the microwave for 30 seconds or steam it lightly. We recommend preparing 60-70 perilla leaves, as their size can vary, affecting the amount of seasoning needed. This recipe uses standard Korean cooking spoon (T) measurements. Green chili peppers are optional, and you can adjust the seasoning to your personal taste. #PerillaLeafKimchi #KkaennipKimchiRecipe #PerillaLeafSeasoning #HowToMakeKkaennipKimchi #PerillaLeafKimchiSteps
Main Ingredients- 70 fresh perilla leaves (Kkaennip)
- 1/2 onion (finely julienned)
- 6 stalks green onion (chopped)
- 3 green chili peppers (chopped)
- 1 Tbsp minced garlic
- 6 Tbsp soy sauce (Guk-ganjang or regular soy sauce)
- 2 Tbsp sesame seeds
- 6 Tbsp anchovy sauce (for umami)
- 100ml water
- 5 Tbsp red chili flakes (Gochugaru)
- 2 Tbsp oligosaccharide (or corn syrup for sweetness)
Cooking Instructions
Step 1
First, let’s prepare the perilla leaves. Soak them in water with a splash of vinegar or a pinch of salt for about 10 minutes. This helps to clean them thoroughly. After soaking, rinse each leaf under running water until clean. Gently pat them dry or place them in a colander to drain. Trim off just the very bottom of the stem, leaving the leaf intact. While the leaves are draining, we’ll get started on the flavorful seasoning.
Step 2
Now, let’s prepare the aromatics for our seasoning. Finely julienne half an onion and gently separate the strands. Chop about 6-8 stalks of green onion. Chop 3 green chili peppers into small pieces. I’ve used green chili peppers here for a nice texture and mild heat, but feel free to omit them if you prefer. If you like it spicier, you can substitute with Korean green chili peppers (cheongyang peppers).
Step 3
In a mixing bowl, combine the julienned onion, chopped green onion, and chopped green chili peppers. Add 1 Tbsp of minced garlic, 2 Tbsp of sesame seeds, 6 Tbsp of anchovy sauce, 6 Tbsp of soy sauce, 5 Tbsp of red chili flakes (Gochugaru), 100ml of water to adjust the consistency, and 2 Tbsp of oligosaccharide for a subtle sweetness. Mix everything together thoroughly until you have a well-combined seasoning paste. Remember, you can adjust the amounts of soy sauce, anchovy sauce, chili flakes, and sweetener to suit your personal taste!
Step 4
It’s time to assemble your delicious Perilla Leaf Kimchi! Take each drained perilla leaf and carefully spread a layer of the prepared seasoning paste onto one side. Stack the seasoned leaves neatly into a clean container. This Perilla Leaf Kimchi is best enjoyed fresh for the first 2-3 days after making. For a softer texture and richer flavor after this period, you can gently heat it in the microwave for about 30 seconds or steam it lightly. Enjoy your homemade, flavorful Perilla Leaf Kimchi!
