Aromatic Perilla Leaf Kimchi: A Summer Delight
Making Delicious Perilla Leaf Kimchi with Summer Season Perilla
As summer arrives, fresh vegetables naturally catch the eye. I’ve prepared a delicious Perilla Leaf Kimchi, seasoned to perfection, to savor the fragrant taste of perilla leaves. This recipe is perfect for a light yet flavorful side dish.
Main Ingredients- 60 fresh Perilla leaves
- 50g Onion
- 50g Carrot
- 10cm piece of white part of Scallion
Flavorful Kimchi Seasoning Paste- 6 Tbsp Gochugaru (Korean chili flakes)
- 9 Tbsp Jin Ganjang (Korean soy sauce)
- 200ml Mirin (or cooking wine)
- 2 Tbsp Fish Sauce (anchovy)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 6 Tbsp Gochugaru (Korean chili flakes)
- 9 Tbsp Jin Ganjang (Korean soy sauce)
- 200ml Mirin (or cooking wine)
- 2 Tbsp Fish Sauce (anchovy)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
Cooking Instructions
Step 1
First, prepare the vegetables that will enhance the flavor of your perilla leaf kimchi. Wash the onion (50g) and carrot (50g), peel them, and then julienne them as thinly as possible. Finely chop the white part of the scallion (10cm). These finely chopped and julienned vegetables will add depth of flavor and improve the texture when mixed into the seasoning paste.
Step 2
Now, it’s time to make the delicious kimchi seasoning paste. In a bowl, combine 6 Tbsp of gochugaru, 9 Tbsp of jin ganjang, 200ml of mirin, 2 Tbsp of fish sauce, 1 Tbsp of minced garlic, and 0.5 Tbsp of sugar. Stir thoroughly with a spoon until all ingredients are well combined and there are no lumps. Mirin helps to remove any unpleasant odors and adds a rich umami flavor.
Step 3
Add the prepared minced scallions, julienned onion, and julienned carrot to the seasoning paste you just made. Gently mix them with a spoon until the vegetables are evenly coated with the seasoning. This will create the flavorful filling for your perilla leaf kimchi.
Step 4
Next, it’s time to assemble the kimchi. Take the washed and dried perilla leaves. Place them one by one into a clean storage container, and then spread a thin layer of the prepared seasoning paste over each leaf. Continue layering the perilla leaves and spreading the seasoning paste on top, alternating between leaves and paste. It’s important to ensure that both sides of each perilla leaf are evenly coated with the seasoning.
Step 5
Once all the perilla leaves are layered and seasoned, cover the container tightly and refrigerate to let it mature. Allow it to ferment for at least half a day to a full day. This resting period will allow the fragrant aroma of the perilla leaves and the rich flavor of the seasoning paste to meld together, resulting in an even more delicious kimchi. The flavor will deepen beautifully over time.
Step 6
After maturing for at least half a day or a full day in the refrigerator, your perilla leaf kimchi will be ready to enjoy. The perilla leaves will have softened slightly, and the seasoning will have infused them perfectly, creating the best possible flavor. The aromatic quality of the perilla leaves combined with the savory seasoning paste makes it an excellent side dish for rice. Enjoy your delicious homemade Perilla Leaf Kimchi!
