Fragrant and Delicious Perilla Leaf Kimchi Recipe
The Perfect Addition to Home-Cooked Meals! Make Simple Perilla Leaf Kimchi.
Perilla leaf kimchi is an indispensable dish on the Korean dining table! The aromatic perilla leaves combined with a flavorful sauce create a magical side dish that will make you devour two bowls of rice. Make this beloved perilla leaf kimchi easily at home.
Main Ingredients- 100 fresh perilla leaves
- 1 medium onion
- 1 stalk of green onion
- 3 Korean chili peppers (adjust to your preference)
Flavorful Seasoning- 500ml water
- 100ml soy sauce (brewing soy sauce)
- 50ml anchovy sauce (Korean-made)
- 1 piece of dried kelp (approx. 5×5 cm)
- 2 Tbsp minced garlic
- 1.5 Tbsp oligosaccharide (or corn syrup)
- 4 Tbsp red pepper flakes (adjust to taste)
- 2 Tbsp toasted sesame seeds (sesame powder)
- 1 Tbsp sesame oil
- 0.5 Tbsp grated ginger (optional)
- 500ml water
- 100ml soy sauce (brewing soy sauce)
- 50ml anchovy sauce (Korean-made)
- 1 piece of dried kelp (approx. 5×5 cm)
- 2 Tbsp minced garlic
- 1.5 Tbsp oligosaccharide (or corn syrup)
- 4 Tbsp red pepper flakes (adjust to taste)
- 2 Tbsp toasted sesame seeds (sesame powder)
- 1 Tbsp sesame oil
- 0.5 Tbsp grated ginger (optional)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious perilla leaf kimchi. Fresh perilla leaves will add fragrance, and the other ingredients will enhance the sauce’s flavor.
Step 2
Thoroughly washing the perilla leaves is crucial. Soaking them in water mixed with 2 tablespoons of flour for about 10 minutes is effective for removing impurities. Afterwards, gently rinse each leaf under running water at least 3 times until perfectly clean. Finally, drain them well on a colander until completely dry. If moisture remains, the kimchi might become bland.
Step 3
Thinly slice the onion into strips about 2-3 cm long. Finely mince the green onion and Korean chili peppers. These finely chopped vegetables will blend well with the sauce and add depth of flavor.
Step 4
Now, let’s make the delicious sauce! In a pot, combine 500ml water, 100ml soy sauce, 50ml anchovy sauce, and 1 piece of kelp. Bring to a boil over medium heat for about 5 minutes. Once boiling, remove the kelp. It’s important to let the sauce cool down completely. Hot sauce can diminish the perilla leaves’ aroma, so always use it cooled.
Step 5
To the completely cooled soy sauce mixture, add 2 Tbsp minced garlic, 1.5 Tbsp oligosaccharide, 4 Tbsp red pepper flakes, 2 Tbsp toasted sesame seeds, 1 Tbsp sesame oil, and 0.5 Tbsp grated ginger. Even a small amount of ginger can significantly enhance the flavor, but you can omit it if you dislike it.
Step 6
After adding all the seasoning ingredients, gently stir with a spatula or spoon until everything is well combined. Be careful not to stir too vigorously.
Step 7
Add the thinly sliced onion, minced Korean chili peppers, and minced green onion that you prepared earlier to the sauce. These vegetables will provide a satisfying crunch and rich flavor to the perilla leaf kimchi.
Step 8
Stir gently again to ensure the vegetables and sauce are evenly mixed. Your delicious perilla leaf kimchi sauce is now complete! The fragrant aroma is already whetting your appetite.
Step 9
It’s now time to spread the sauce onto the perilla leaves. Place one perilla leaf down and use a spoon to spread a thin, even layer of the prepared sauce onto the top side of the leaf. Layer another perilla leaf on top and repeat the process of spreading the sauce. This will create your appetizing perilla leaf kimchi. While it’s delicious right away, letting it rest in the refrigerator for about a day will allow the flavors to meld, resulting in an even deeper taste.
