Savory Pickled Perilla Leaves Kimchi: A Rice-Stealing Banchan
How to Make Pickled Perilla Leaves Kimchi with Soy Sauce: A Delicious Side Dish Recipe
When you gently boil the soy-sauce-pickled perilla leaves until tender and toss them with a flavorful seasoning, you’ll create a side dish that’s an absolute ‘rice thief.’ This recipe will show you how to make these addictive perilla leaf kimchis that will have you finishing your rice bowl in no time.
Main Ingredients- 200g Soy-sauce pickled perilla leaves
- 40g Onion
- 30g Carrot
Seasoning Ingredients- 4 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin-ganjang (Korean soy sauce for soup and stew)
- 2 Tbsp Anchovy essence (or fish sauce)
- 1/2 Tbsp Minced garlic
- 2 Tbsp Maesil Cheong (plum extract)
- 2 Tbsp Corn syrup or rice syrup
- 1/3 cup Anchovy broth (or vegetable broth)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 4 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin-ganjang (Korean soy sauce for soup and stew)
- 2 Tbsp Anchovy essence (or fish sauce)
- 1/2 Tbsp Minced garlic
- 2 Tbsp Maesil Cheong (plum extract)
- 2 Tbsp Corn syrup or rice syrup
- 1/3 cup Anchovy broth (or vegetable broth)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the soy-sauce pickled perilla leaves. Gently rinse them under running water 2-3 times to remove excess saltiness. Place the washed perilla leaves neatly in a pot. Add 1/3 cup of anchovy broth, cover with a lid, and simmer over medium heat for about 20-30 minutes until thoroughly tender. It’s crucial to cook them until they are soft. You can also steam them using a steamer.
Step 2
Once the perilla leaves are tender from boiling, quickly rinse them under cold water to cool them down. Then, gently squeeze the leaves by hand to remove as much water as possible. Be careful not to squeeze too hard, as this can cause the leaves to break apart.
Step 3
Prepare the vegetables that will add color and texture to your side dish. Thinly slice the onion and cut the carrot into matchsticks. Slicing them this way allows the seasoning to penetrate well and adds a pleasant chewiness.
Step 4
Now it’s time to make the delicious seasoning. In a large bowl, combine 4 Tbsp gochugaru, 3 Tbsp jin-ganjang, 2 Tbsp anchovy essence, 1/2 Tbsp minced garlic, 2 Tbsp maesil cheong for sweetness, and 2 Tbsp corn syrup. Mix them well. Add 1/3 cup of anchovy broth to adjust the consistency so the seasoning isn’t too thick.
Step 5
Add the prepared sliced onion and carrot matchsticks to the seasoning. Mix thoroughly with chopsticks or a spatula to ensure the seasoning evenly coats the vegetables. Let the vegetables sit in the seasoning for a short while to allow the flavors to meld.
Step 6
Add the drained perilla leaves to the seasoning bowl. Since they are no longer tough and have become tender, you can coat them thoroughly with the seasoning. Layer the perilla leaves, pressing down gently to ensure the seasoning is applied evenly. Handle them with care to prevent tearing.
Step 7
Once all the seasoning is well incorporated into the perilla leaves, transfer the finished kimchi to a serving dish. Drizzle with 1 Tbsp sesame oil and sprinkle with 1 Tbsp toasted sesame seeds for an extra nutty flavor. This pickled perilla leaves kimchi can be stored in the refrigerator and enjoyed over time.
