Spicy Marinated Perilla Leaves (Kkaennip Kimchi)
The Best Side Dish with Perilla Leaves: A Guide to Marinated Perilla Kimchi
Introducing a super simple marinated perilla leaf dish (Kkaennip Kimchi) that you can make with just a bunch of perilla leaves. This dish is incredibly easy to prepare and creates a perfect side for rice, boasting a refreshing aroma and a sweet and spicy flavor.
Perilla Kimchi Ingredients
- 30 Perilla leaves
- 10 cm white part of green onion
- 1 Cheongyang chili pepper
- 1/8 Onion
- Approx. 2 cm carrot
Marinade Ingredients
- 3 Tbsp Soy sauce
- 2 Tbsp Tuna extract (fish sauce)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 3 Tbsp Soy sauce
- 2 Tbsp Tuna extract (fish sauce)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, soak the perilla leaves in water for about 10 minutes. This helps to clean them thoroughly and keep them fresh. After soaking, rinse them under running water and gently pat them dry.
Step 2
Prepare the vegetables for the marinade. Finely mince or shred about 1/8 of an onion. The sweetness from the onion will add a lovely depth to the marinade.
Step 3
Finely mince 1 Cheongyang chili pepper, removing the stem. If you enjoy a spicier kick, feel free to add up to two peppers.
Step 4
Chop about 10 cm of the white part of a green onion finely. The refreshing aroma of the green onion will beautifully complement the flavor of the perilla leaves.
Step 5
Cut a 2 cm piece of carrot into thin matchsticks. This adds a nice color and a delightful crunch to the dish.
Step 6
Prepare 1 tablespoon of minced garlic, a key ingredient for the marinade. Using freshly minced garlic will provide the best aroma. You can use a garlic press or mince it finely with a knife.
Step 7
In a large bowl, combine all the prepared vegetables (minced onion, minced chili pepper, chopped green onion, julienned carrot, minced garlic) with the marinade ingredients: 3 tablespoons of soy sauce, 2 tablespoons of tuna extract, and 1 tablespoon of sugar. Gently mix everything with your hands until well combined to create the marinade.
Step 8
Now it’s time to marinate the perilla leaves. Using a spoon, gently scoop small amounts of the marinade and spread it evenly over each perilla leaf. Be careful not to rub too hard, as the leaves can tear.
Step 9
Layer the perilla leaves by stacking 2 to 3 leaves at a time, carefully spreading the marinade between each layer. By layering and ensuring the marinade covers each leaf thoroughly, you’ll create a delicious Kkaennip Kimchi.
Step 10
While the Kkaennip Kimchi is delicious to eat immediately, for an even richer flavor, refrigerate it for about a day to allow the marinade to fully penetrate the leaves. The flavors will deepen and meld, making it an exceptional side dish for rice!
