Perilla Leaf Kimchi, Kkaennip Kimchi
Perilla Leaf Kimchi
Servings: 6 people
Calories:
Ingredients
- 100 Korean perilla leaves medium size
- ⅓ cup onion finely diced
- 3 tbsp garlic minced
- ¾ cup scallion finely chopped
- ¼ cup Korean green chili pepper finely chopped
- 3 tbsp Korean red chili peppers or paprika finely chopped
- 3 tbsp gochugaru: red chili pepper flake coarse
- 7 tbsp Korean soy sauce
- 1 tbsp maesil: plum extract
- 2 tbsp sesame seeds
- 2 tbsp mirin: rice wine
Instructions
- Wash perilla leaves and drain for few hours, making sure all the leaves are fully dry.
- Chop and dice all the vegetables. Combine all the seasonings and vegetables in a mixing bowl. Mix well and set aside.
- Stack 3-4 perilla leaves at a time. The leaves' shiny side up & stems all facing the same direction. Place the leaves on the bottom of a glass topperware. Then add about ½ tbsp of the sauce on top. Press gently in a circular motion to spread the sauce. Do not need to cover the entire face of the leaf. The marinade will soak in over time. Repeat this process to all the leaves, making sure to leave some amount for the top leaf.
- Close the topperware tight. Leave in fridge untouched for 5 days. The perilla kimchi is ready when all the leaves are very dark colored and the sauce has been soaked completely. You can consume the perilla kimchi at this point, or store them in the freezer via ziplock bag.
- Can last in the fridge for about 3-4 weeks. Serve cold!
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