Aromatic Perilla Leaf Kimchi: The Golden Recipe
How to Make Delicious Perilla Leaf Kimchi, Perilla Leaf Kimchi Seasoning
I made this perilla leaf kimchi using a fresh bunch and some leftover perilla leaves from the fridge. It turned out slightly salty and made a great side dish. (Spoon measurement: standard Korean soup spoon. Adjust seasoning quantity based on the amount of perilla leaves.)
Main Ingredients for Perilla Leaf Kimchi- 50 fresh perilla leaves
- 70g onion
- 1 red cheongyang chili pepper (approx. 7g)
- 1 cheongyang chili pepper (approx. 7g)
- 20g green onions (scallions)
- 0.7 Tbsp minced garlic
Perilla Leaf Kimchi Seasoning- 4 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 0.8 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (green plum syrup)
- 1 Tbsp water
- Sesame seeds to taste
Washing Perilla Leaves- 2 Tbsp vinegar for cleansing
- 4 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 0.8 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (green plum syrup)
- 1 Tbsp water
- Sesame seeds to taste
Washing Perilla Leaves- 2 Tbsp vinegar for cleansing
Cooking Instructions
Step 1
First, prepare the perilla leaves for clean use. Lightly trim the top part of the perilla leaf stems with scissors. Be careful not to cut too much, as it can make the leaves mushy.
Step 2
Fill a large bowl with enough water to submerge the perilla leaves. Add 2 tablespoons of vinegar and let the leaves soak for about 5 minutes to remove any impurities. Then, gently rub both sides of each leaf with your hands to wash them thoroughly. Drain the washed leaves well in a colander; it’s crucial to remove excess water.
Step 3
Prepare the vegetables that will add a spicy kick to the kimchi. Cut the cheongyang and red cheongyang chili peppers in half, remove the seeds, and finely mince them. Finely chop the 20g of green onions and 75g of onion. Place all the prepared vegetables into a bowl. Add 0.7 tablespoons of minced garlic for an aromatic flavor.
Step 4
Now, it’s time to make the delicious perilla leaf kimchi seasoning. In a bowl, combine 4 tablespoons of Jin Ganjang, 1 tablespoon of Maesilcheong, 0.8 tablespoons of Gochugaru, 2 tablespoons of Oligodang, and 1 tablespoon of water to soften the flavors. Finally, add a generous amount of sesame seeds for a nutty aroma and mix everything well until the seasoning is evenly combined.
Step 5
Let’s start assembling the perilla leaf kimchi. Place 2-3 perilla leaves, drained of excess water, neatly in a dish. Spread the prepared seasoning evenly over the leaves, ensuring they don’t dry out. Be mindful not to over-season; the liquid from the top leaves will seep down over time, so use a moderate amount.
Step 6
Repeat this process, layering the perilla leaves and spreading seasoning in between, to complete your delicious perilla leaf kimchi. Stack them carefully, alternating between leaves and seasoning. This homemade perilla leaf kimchi is an excellent side dish for rice and a wonderful treat when you lack appetite.
