Perilla Leaf Kimchi Kkaennip Kimchi Recipes

PERILLA LEAF KIMCHI (KKAENNIP KIMCHI)

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

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.

KKAENNIP KIMCHI

Steps:

• For the perilla: Line and stack the perilla leaf stems and cut off with scissors, leaving 1/4 to 1/2 inch of stem.
• Combine 5 cups of water and the vinegar in a large bowl. Add the perilla leaves and soak in the vinegar solution for about 5 minutes. Drain completely in a colander.
• For the sauce and vegetables: Meanwhile, whisk 1 cup of water with the gochugaru, fish sauce, soy sauce, sesame seeds, sugar, garlic and ginger in a bowl. Add the chives, carrot and onion.
• Lay 2 to 3 perilla leaves down in a single pile on a large rimmed plate. Spoon 1 teaspoon of the sauce mixture over the leaf pile (2 teaspoons if the leaves are large) and spread gently to cover. Lay down 2 to 3 leaves again and repeat with the sauce. Gently press down as you pile.
• Garnish with sesame seeds and serve immediately alongside rice, or transfer the leaves, neatly stacked, to an airtight container and refrigerate for 1 to 2 hours. After about an hour, liquid will pool in the container. Serve the kkaennip kimchi with the liquid and garnish with sesame seeds.