Korean Perilla Leaf Kimchi Recipes

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PERILLA LEAF KIMCHI (KKAENNIP KIMCHI)



Perilla Leaf Kimchi (Kkaennip Kimchi) image

Learn how to make authentic Korean Perilla leaf Kimchi (Kkaennip Kimchi) using and fresh chilies. It's an easy kimchi for kimchi lovers

Provided by Holly Ford

Categories     Kimchi     Side Dish

Time 45m

Number Of Ingredients 15

50 Perilla leaves
1/2 onion (thinly sliced)
1/2 carrot (sliced into thin matchsticks)
2 red chilies
3/4 cup anchovy stock*
3 tbsp Korean chili flakes (gochugaru)
2 tbsp Korean fish sauce
1 tbsp Korean soup soy sauce (gukganjang)
1 tbsp sugar
1 tbsp Korean corn syrup (mulyeot) (optional)
1 tbsp garlic (finely minced)
2 tsp toasted sesame seeds
4 large dried anchovy
1 piece dried sea kelp (dashima)
2 cup water

Steps:

  • Clean perilla leaves in water thoroughly. Drain well to remove excess water. (Use a salad spinner if you own)
  • To make the anchovy stock, simmer together anchovies and sea kelp in water for 5 minutes. Discard the anchovies and sea kelp, reserve the stock.
  • In a small mixing bowl combine chopped fresh chilies, Korean chili flakes, fish sauce, soy sauce for soup, sugar, corn syrup (if using), garlic, and sesame seeds. Add 1/2 cup of anchovy stock to the mixture and stir well. The seasoning paste will be runny.
  • Place two perilla leaves stack together on the shallow plate (I use a glass pie dish) spread 1 teaspoonful of seasoning paste around on top of leaf. Sprinkle a few slices of onion and carrots on top. Place another 2-3 leaves on top and spread the seasoning paste and vegetables again; repeat the layers. You don't need to spread the seasoning on every leaf, just on every 2-3 leaves. Place perilla kimchi in an airtight container.
  • Pour 1/4 cup of remaining anchovy stock to the seasoning paste, swirl around, and pour over the leaves. Press down gently with a spoon.
  • Let the kimchi sit on the room temperature for 1 day and store in the fridge afterwards. Serve with rice as a side dish.

KOREAN PERILLA LEAF KIMCHI



Korean Perilla Leaf Kimchi image

This Korean perilla leaf kimchi is a simple Korean side dish made with marinated perilla leaves in soy sauce & Korean red pepper flakes. Spicy, garlicky & herbaceous!

Provided by Jamie

Categories     Side Dish

Time 15m

Number Of Ingredients 13

30 perilla leaves
4 cloves garlic ( - minced)
½ cup onions ( - sliced thinly)
⅓ cup carrots ( - thinly sliced or shredded)
1 stalk scallion ( - chopped)
2 teaspoons toasted white sesame seeds
2 medium serrano peppers ( - (optional) finely diced )
2 Tablespoons chives ( - (optional) chopped )
3 ½ Tablespoons low sodium soy sauce
2 Tablespoons Korean red pepper flakes
1 ½ Tablespoons fish sauce ( - substitute with soy sauce for a vegan option)
2 teaspoons sesame oil
2 teaspoons sugar

Steps:

  • Prep all the vegetables and sauce ingredients. Stack the perilla leaves on top of each other with the stems facing the same way.
  • Combine all the sauce ingredients in a large bowl. Then add the garlic, onions, carrots, scallions, and sesame seeds (and if using, the serrano peppers and chives) to the sauce. Mix everything together and let it sit for 5 minutes until the vegetables soften.
  • Meanwhile, divide the perilla leaves and the sauce into two equal portions. Starting with the first half, take every two or three leaves and apply a heaping teaspoon of sauce onto the leaves. Be sure to spread it to the edges and coat the entire surface of the leaf.
  • Next, repeat the same steps with the second half of the leaves and sauce.
  • You can serve this right away or let the perilla leaves marinate at room temperature for 1 to 2 hours, flipping halfway in between so that the leaves marinate evenly. Store it in an airtight container and keep it in the fridge. They will taste even better the next day.

Nutrition Facts : Calories 40 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 671 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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