Fragrant Perilla Kimchi: A Special Recipe to Awaken Your Appetite
Delicious Perilla Kimchi Made with Seasonal Perilla Leaves, Perilla Kimchi Seasoning Golden Ratio Recipe
Make this crispy and delicious perilla kimchi with the freshest, most fragrant seasonal perilla leaves! It’s an irresistibly appealing side dish that’s a true rice thief.
Main Ingredients
- 60 fresh perilla leaves
- 1 Tbsp vinegar (for washing)
- 1 small onion
- 1/2 carrot
- 10 dried jujubes
Seasoning Ingredients
- 1 Tbsp toasted sesame seeds
- 5 Tbsp Korean chili powder (gochugaru)
- 2 Tbsp minced garlic
- 1 tsp ginger syrup
- 3 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 3 Tbsp corn syrup or rice syrup
- 1 Tbsp toasted sesame seeds
- 5 Tbsp Korean chili powder (gochugaru)
- 2 Tbsp minced garlic
- 1 tsp ginger syrup
- 3 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 3 Tbsp corn syrup or rice syrup
Cooking Instructions
Step 1
First, rinse the perilla leaves thoroughly 2-3 times under running water. Then, soak them in a bowl of water mixed with 1 Tbsp of vinegar for about 20 minutes. This step helps remove any residual pesticides and ensures the leaves are fresh.
Step 2
After soaking in the vinegar-water mixture, rinse the perilla leaves again. Next, drain them completely using a colander, ensuring no excess water remains. This is crucial to prevent the kimchi from becoming watery and diluted.
Step 3
Wash the carrot, peel it, and then slice it thinly, about 0.3 cm thick. Afterwards, julienne the carrot finely so it mixes well with the seasoning and adds a pleasing texture.
Step 4
Peel the small onion and julienne it finely, just like the carrot. The onion will add a mild pungency that enhances the overall flavor profile of the perilla kimchi.
Step 5
For added sweetness and chewiness, remove the seeds from the dried jujubes. Then, carefully peel around the edges (like peeling an apple) and thinly julienne them. Adding julienned jujubes to perilla kimchi brings a subtle sweetness and delightful texture, making it visually appealing as well.
Step 6
Now, let’s make the essential seasoning for your perilla kimchi! In a bowl, combine 1 Tbsp toasted sesame seeds, 5 Tbsp Korean chili powder (gochugaru), 2 Tbsp minced garlic, 1 tsp ginger syrup, 3 Tbsp soy sauce, 2 Tbsp fish sauce, and 3 Tbsp corn syrup or rice syrup. Mix well until there are no lumps.
Step 7
Add the finely julienned carrot, onion, and jujubes to the prepared seasoning mix. Toss everything together thoroughly to ensure the vegetables are evenly coated with the flavorful seasoning. This creates the perfect filling for your perilla kimchi.
Step 8
Take two perilla leaves and stack them on top of each other. Then, spoon about 1/2 Tbsp of the seasoning mixture onto the top leaf and spread it evenly across the surface, making sure to cover the edges as well.
Step 9
Place another two perilla leaves on top of the seasoned leaves. Then, spread the seasoning mixture evenly on the top leaf of this new pair. Applying seasoning every two leaves is the secret to achieving the perfect saltiness and moisture. Continue this process, layering and seasoning, until all the perilla leaves are used.
Step 10
Your fragrant and delicious perilla kimchi is now complete! You can enjoy it immediately, but for an even richer flavor, refrigerate it for about a day to allow the seasonings to meld beautifully.
