Fragrant Perilla Kimchi
Fragrant Perilla Kimchi Made with Chuboo Perilla Leaves
Introducing a fragrant and delicious perilla kimchi recipe made with premium Chuboo perilla leaves, which you can easily make at home! Since it requires no cooking, it’s a perfect side dish for those living alone. The refreshing aroma of perilla leaves combined with the savory seasoning will surely whet your appetite.
Perilla Kimchi Ingredients
- 40 fresh Chuboo perilla leaves
- 1/2 onion
- 1/3 carrot
- 1/2 green onion
- 1 Korean chili pepper (optional, for extra spice)
- 1 red chili pepper (for color and mild spice)
Flavorful Perilla Seasoning
- 4 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp soy sauce (regular, or use soup soy sauce for more umami)
- 2 Tbsp sugar (adjust to your sweetness preference)
- 1 Tbsp minced garlic
- 4 Tbsp fish sauce (anchovy or pollack, or substitute with other fish sauce)
- 1 Tbsp toasted sesame seeds (for nutty aroma)
- 4 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp soy sauce (regular, or use soup soy sauce for more umami)
- 2 Tbsp sugar (adjust to your sweetness preference)
- 1 Tbsp minced garlic
- 4 Tbsp fish sauce (anchovy or pollack, or substitute with other fish sauce)
- 1 Tbsp toasted sesame seeds (for nutty aroma)
Cooking Instructions
Step 1
Carefully wash each of the 40 fresh Chuboo perilla leaves under running water. Ensure all surface impurities are removed. After washing, place them on a colander or pat them dry with paper towels until completely free of moisture. It’s crucial to dry them thoroughly, as any remaining water can make the kimchi mushy.
Step 2
Peel and thinly julienne the onion and carrot. Finely mince the green onion, Korean chili pepper, and red chili pepper. Cutting the vegetables finely will help the seasoning distribute evenly and blend well with the perilla leaves.
Step 3
In a large bowl, combine all the seasoning ingredients: gochugaru, soy sauce, sugar, minced garlic, fish sauce, and toasted sesame seeds. Mix well with a spatula or spoon until all ingredients are thoroughly combined and no clumps remain, creating a delicious seasoning paste. Ensure the sugar is dissolved.
Step 4
Add the julienned onion and carrot, minced green onion, and minced chili peppers to the bowl with the seasoning paste. Gently mix everything together with chopsticks or your hands, ensuring the vegetables are evenly coated with the seasoning. Be careful not to mash the vegetables while mixing.
Step 5
In an airtight container, layer the dried perilla leaves. Place one leaf with the top side facing up, then spread a moderate amount of the prepared seasoning over it. Flip the next leaf so its top side faces up, and spread seasoning. Continue layering the leaves, alternating the direction and adding seasoning in between, ensuring each leaf is coated.
Step 6
It’s beneficial to alternate the direction of the perilla leaves as you layer them. For example, place the first leaf with its stem end pointing left, and the next leaf with its stem end pointing right. This arrangement helps the seasoning to penetrate evenly between the leaves, resulting in a richer flavor.
Step 7
This perilla kimchi can be enjoyed immediately after making, but it’s even better after resting in the refrigerator for 1-2 hours. This allows the flavors to meld and deepen. You can enjoy it fresh like a ‘geotjeori’ (fresh kimchi) or let it lightly mature for a more profound taste!
