Fragrant and Spicy Perilla Leaf Kimchi: A Flavorful Rice Companion
#PerillaRecipes #RiceThiefKimchi #SeasoningPerilla #HomemadeKimchi #AromaticPerillaLeafKimchi
During a recent family gathering, my sister brought out some perilla leaf pickles she bought from the market. Although I’m not usually fond of overly salty foods, my nephew absolutely devoured them! Inspired by his enjoyment, I decided to make perilla leaf kimchi, aiming for a version that would delight everyone. I picked up a bunch of fresh perilla leaves and prepared a flavorful kimchi paste ahead of time, incorporating onions and carrots. The result is a spicy, well-fermented perilla leaf kimchi that’s a true ‘rice thief’ – it makes you want to eat bowls and bowls of rice! I can already imagine enjoying it with some crispy nurungji (scorched rice). This recipe is perfect for adding a burst of fresh, spicy flavor to your meals.
Main Ingredients- 300g Perilla leaves (plenty)
Cooking Instructions
Step 1
First, prepare the glutinous rice paste. For a thinner paste, use a 1:2 ratio of glutinous rice flour to water. For a thicker paste, use a 1:1 ratio. Cook over medium heat, stirring constantly to prevent lumps, until thickened. Let it cool completely. The rice paste helps the seasoning adhere well to the ingredients.
Step 2
In the cooled rice paste, add the gochugaru (chili powder), minced garlic, minced ginger, fish sauce, and finely minced salted shrimp. For a touch of sweetness, add the plum extract (you can also use sugar or adjust the sweetness to your preference). Salted shrimp and ginger are key to developing a deep, savory flavor in kimchi and help neutralize any fishy odors, so it’s recommended to include them. Of course, feel free to adjust based on your personal taste.
Step 3
Now, let’s add the other ingredients to the seasoning. Thinly slice the red chili peppers or mince them if you prefer a smoother texture. Add the chopped scallions as well.
Step 4
Finely minced carrot complements the fragrant perilla leaves beautifully. The carrot adds not only color but also a pleasant crunch.
Step 5
Mince the onions and add them to the mixture. The natural sweetness and aroma of the onions will add depth to the kimchi seasoning. Mix all the ingredients thoroughly until well combined.
Step 6
It’s best to let the prepared perilla leaf kimchi seasoning rest in the refrigerator for about a day. This allows the flavors to meld and deepen, resulting in a more complex taste.
Step 7
The next morning, carefully wash and prepare the perilla leaves. Ensure they are completely dry before proceeding, as excess moisture can make the kimchi soggy. Arrange the dried perilla leaves one by one in an airtight container.
Step 8
Here is the delicious perilla leaf kimchi seasoning after resting for a day. The fragrant aroma alone is enough to whet your appetite.
Step 9
Generously spread the rested kimchi seasoning onto each perilla leaf. Make sure to coat both sides evenly.
Step 10
Layer the seasoned perilla leaves one on top of another, repeating the process of spreading the seasoning between each layer, much like the French dish ‘Mille-feuille.’ Once all the leaves are layered and seasoned, your perilla leaf kimchi is complete! You can enjoy it immediately, but for an even richer flavor, let it sit at room temperature for about half a day, then refrigerate and let it mature for at least another day.
Step 11
Behold the transformed perilla leaf kimchi, its color deepened and flavors matured! The wonderful balance between the unique fragrance of perilla leaves and the spicy-sweet seasoning is truly exceptional. This kimchi is not just about the marinade; the inherent aroma of the perilla leaves stands proudly alongside the seasoning. It’s an absolute delight to enjoy with a bowl of hot steamed rice or crispy scorched rice!
