Perilla Leaf Water Kimchi: A Truly Special Dish
How to Make Delicious Perilla Leaf Water Kimchi: A Unique and Flavorful Recipe
I recently discovered this wonderful Perilla Leaf Water Kimchi, and it’s surprisingly easy to make! As long as you get the seasoning right with your available fish sauce, anyone can create this delightful dish. It captures the refreshing essence of water kimchi, enhanced with the sweetness of plum syrup and the nutty aroma of dried jujubes for a unique flavor profile. I substituted the fish sauce with savory Jin Tuna Sauce to accommodate my husband, who doesn’t eat fish sauce, and the result was absolutely outstanding! The broth itself is delicious, perfect for eating with rice, and it pairs exceptionally well with grilled pork like samgyeopsal or moksal. The combination of pork and perilla leaves is a match made in heaven! You must try this recipe!
Flour Paste Ingredients- 200ml Water
- 1 Tbsp Flour
Main Ingredients- 50 fresh Perilla Leaves
- 1/8 Onion, thinly sliced
- 3 cloves Garlic, thinly sliced
- 1/2 Red Chili Pepper, diagonally sliced
- A small amount of Dried Jujubes, thinly julienned
Seasoning Broth Ingredients- 500ml Water
- 100ml Water from soaking dried jujubes
- 1/2 Tbsp Coarse Sea Salt
- 1 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Plum Syrup
- 2-3 Tbsp Jin Tuna Sauce (or 2-3 Tbsp Anchovy Fish Sauce)
- 50 fresh Perilla Leaves
- 1/8 Onion, thinly sliced
- 3 cloves Garlic, thinly sliced
- 1/2 Red Chili Pepper, diagonally sliced
- A small amount of Dried Jujubes, thinly julienned
Seasoning Broth Ingredients- 500ml Water
- 100ml Water from soaking dried jujubes
- 1/2 Tbsp Coarse Sea Salt
- 1 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Plum Syrup
- 2-3 Tbsp Jin Tuna Sauce (or 2-3 Tbsp Anchovy Fish Sauce)
Cooking Instructions
Step 1
First, let’s make the flour paste. In a pot, combine 200ml of water and 1 Tbsp of flour. Whisk them together until smooth with no lumps. Cook over medium heat, stirring constantly, until it boils.
Step 2
Once the flour paste begins to boil, immediately turn off the heat. Transfer it to a separate bowl and let it cool completely. It’s crucial that it’s fully cooled to prevent the perilla leaves from becoming mushy.
Step 3
Wash the fresh perilla leaves thoroughly under running water. After washing, spread them out on a colander and let as much water drain off as possible. Excess moisture can make the kimchi taste watery.
Step 4
Now, let’s prepare the flavorful seasoning broth for the Perilla Leaf Water Kimchi. In a bowl, combine 100ml of water from soaked dried jujubes and 500ml of water. Add 1/2 Tbsp of coarse sea salt, 1 Tbsp of sugar, 1/2 Tbsp of minced garlic, and 1 Tbsp of plum syrup. Finally, add 2-3 Tbsp of Jin Tuna Sauce for seasoning. (If using anchovy fish sauce, add 2-3 Tbsp.)
Step 5
Add the cooled flour paste to the seasoning broth and mix well until fully incorporated. The broth will become smooth and creamy.
Step 6
In a kimchi container or a suitable bowl, layer the perilla leaves, about 5 or 10 at a time. Between each layer, sprinkle some of the thinly sliced onion, diagonally sliced red chili pepper, sliced garlic, and julienned dried jujubes. Layering them this way allows the flavors to permeate each leaf.
Step 7
Continue layering the prepared perilla leaves. The aromatic perilla leaves combined with the crisp vegetables will create a richer taste.
Step 8
Pour the prepared seasoning broth evenly over the layered perilla leaves. Ensure the leaves are well submerged in the broth.
Step 9
To keep the perilla leaves submerged in the brine and prevent them from floating, press them down using a kimchi weight or a sealed plastic bag filled with water. This helps prevent exposure to air, ensuring a fresher fermentation.
Step 10
Close the lid of the container and let it ferment at room temperature for about half a day. If the weather is very hot, you can reduce the fermentation time. Once fermentation at room temperature is complete, store it in the refrigerator to chill and enjoy. It tastes even better when chilled!
