Perilla Leaf Kimchi (Kkaennip Kimchi) – The Golden Recipe
The Ultimate Golden Recipe for Perilla Leaf Kimchi: Savory and Not Too Salty
Praised by everyone for its umami richness, not too salty, and fantastic texture, I’m sharing my perfected Perilla Leaf Kimchi recipe. This kimchi is so delicious it’ll make you crave rice. Let’s make it together!
Main Ingredients- 100 Perilla leaves
- 1/2 Onion
- 1 Carrot
Seasoning Ingredients- 4 Tbsp Soy Sauce
- 4 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 5 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 2 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 6 Tbsp Cider (Korean Sweet Beverage)
- 1 Tbsp Toasted Sesame Seeds
- 4 Tbsp Soy Sauce
- 4 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 5 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 2 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 6 Tbsp Cider (Korean Sweet Beverage)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare 100 perilla leaves. Wash them thoroughly under cold running water for about 5 minutes, adding 1 tablespoon of vinegar to the water. This helps to clean them and maintain freshness. Rinse them again with clean water and then drain them well in a colander, ensuring they are as dry as possible before layering.
Step 2
Along with the dried perilla leaves, prepare 1 carrot and 1/2 onion to add texture and flavor to the kimchi.
Step 3
Julienne the carrot and onion as thinly as possible. Thinly slicing them will allow the seasoning to penetrate better and contribute to a more pleasant, tender texture in the finished kimchi.
Step 4
While the perilla leaves are draining, it’s the perfect time to prepare the savory seasoning mixture. Start by adding 4 tablespoons of soy sauce to a mixing bowl.
Step 5
Next, add 4 tablespoons of gochugaru (Korean red pepper flakes) for a vibrant color and spicy kick, and 2 tablespoons of sugar to balance the flavors.
Step 6
Add 5 tablespoons of anchovy sauce (myeolchi aekjeot) to bring in that deep, authentic umami flavor essential for kimchi.
Step 7
Incorporate 2 tablespoons of minced garlic for aroma and pungency, and 6 tablespoons of cider. Cider not only adds a mild sweetness but also helps to tenderize the leaves and vegetables.
Step 8
Finally, add 1 tablespoon of toasted sesame seeds for a nutty aroma and finish the seasoning ingredients.
Step 9
Combine the thinly sliced onion and carrot with the prepared seasoning mixture. Mix everything thoroughly until the vegetables are evenly coated with the sauce.
Step 10
Now, it’s time to assemble the perilla leaf kimchi. In an airtight container, place 2 perilla leaves at the bottom. Spread a generous amount of the seasoning mixture over them. Continue layering, placing another 2 perilla leaves, followed by seasoning, and repeat this process until all the perilla leaves and seasoning are used.
Step 11
After layering all the ingredients, you’ll notice some liquid collecting at the bottom of the container. Carefully pour this excess liquid out using a sieve. This step is crucial for preventing the kimchi from becoming too salty and ensuring a cleaner taste.
Step 12
Pour the reserved liquid back over the layered perilla leaves in the container. This helps to further infuse the leaves with the delicious flavors.
Step 13
Cover the container and refrigerate for at least half a day (about 12 hours) to allow the flavors to meld. Once slightly fermented, this perilla leaf kimchi is perfect served atop warm rice. The crisp texture of the onion and carrot, combined with the nutty sesame seeds and the aromatic perilla leaves, creates a wonderfully balanced and incredibly delicious side dish that will make you reach for more rice! Enjoy your homemade Kkaennip Kimchi!
