Fragrant Perilla Leaf Kimchi
The Ultimate Rice-Thief! Easy Homemade Perilla Leaf Kimchi Recipe
A single serving of this delicious perilla leaf kimchi will make you devour a whole bowl of rice! Here’s a simple recipe that anyone can follow.
Main Ingredients- 120 sheets perilla leaves
- 1/2 carrot
- 1 bunch green onions
- 1 onion
Seasoning Ingredients- 20 Tbsp soy sauce
- 6 Tbsp red crab soy sauce (or fish sauce)
- 4 Tbsp corn syrup (oligo syrup)
- 6 Tbsp plum extract
- 10 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 20 Tbsp soy sauce
- 6 Tbsp red crab soy sauce (or fish sauce)
- 4 Tbsp corn syrup (oligo syrup)
- 6 Tbsp plum extract
- 10 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
1. First, wash the perilla leaves thoroughly under running water. After washing, let them drain completely in a colander. This ensures the kimchi won’t become mushy later and will taste its best. You can also gently pat them dry with paper towels.
Step 2
2. Let’s prepare the vegetables that will add flavor and texture. Finely julienne the carrot. Slice the green onions thinly on an angle, focusing on the white parts. Thinly julienne the onion as well. These julienned vegetables will mingle with the seasoning, adding a satisfying crunch and sweetness to the perilla leaf kimchi.
Step 3
3. Now it’s time to make the delicious seasoning! In a wide bowl, combine 20 tablespoons of soy sauce and 6 tablespoons of red crab soy sauce. (If you don’t have red crab soy sauce, regular fish sauce like anchovy or sand lance fish sauce will work too!) Add 4 tablespoons of corn syrup for sweetness, 6 tablespoons of plum extract for a refreshing tang, and 10 tablespoons of red pepper flakes for a pleasant spiciness. Finally, mix in 1 tablespoon of minced garlic and all the julienned vegetables you prepared earlier. Once the seasoning is well mixed, you’re almost done! (Tip: Taste the seasoning and adjust the amount of soy sauce or red pepper flakes to your preference.)
Step 4
4. It’s time to season the perilla leaves! Put on disposable gloves. Take one perilla leaf at a time and lightly spread the seasoning on it. It’s important to layer two leaves at a time and spread a thin layer of seasoning evenly. Avoid putting too much seasoning on a single leaf, as it might become too salty. Aim to apply a small amount of seasoning to the top surface of each leaf as you stack them. Spread it gently to allow the fragrant aroma of the perilla leaves to meld with the seasoning.
Step 5
5. Neatly stack the seasoned perilla leaves in your storage container, and your delicious perilla leaf kimchi is ready! While it’s tasty to eat right away, leaving it at room temperature for 2-3 days will allow it to ferment and develop even deeper flavors. This slightly fermented, savory-sweet perilla leaf kimchi is truly the best ‘rice-thief’ that will have you finishing your meal in no time! Enjoy making and eating it!
