Perilla leaf kimchi, or kkaennip kimchi, offers a vibrant twist on the classic Korean staple. Unlike the familiar napa cabbage kimchi, this version utilizes the unique, slightly peppery, and almost anise-like flavor of perilla leaves (also known as shiso). This results in a kimchi with a distinctly aromatic and refreshing profile, perfect as a side dish, topping for noodles, or even a flavorful addition to rice bowls. Its bright green color also makes it visually appealing, adding a pop of freshness to any meal. The slightly shorter fermentation time also makes it a great option for those new to kimchi-making.
This recipe provides a simplified yet authentic approach to making delicious perilla leaf kimchi at home. Ready to experience the unique flavors of kkaennip kimchi? Let's dive into the step-by-step process to create this flavorful and healthy side dish.
Tools Needed
- Vegetable cutter
- Large bowl
- Container
Ingredients
- Perilla leaves
- Garlic: a few cloves (1 tablespoon chopped)
- Onion: 1 small, thinly sliced
- Carrot: 1, thinly julienned
- Dark soy sauce
- Light soy sauce
- Brown sugar
- Korean chili flakes (Gochugaru)
- Water: 1/4 cup + for rinsing
Step-by-Step Instructions
Step 1. Prepare the Marinade and Vegetables
- Finely chop a few cloves of garlic to make a tablespoon.
- Thinly slice a small onion and julienne the carrot.
- In a large bowl, mix together dark soy sauce, light soy sauce, brown sugar, Korean chili flakes (Gochugaru), chopped garlic, and water.
- Add the prepared vegetables to the bowl and stir to combine.
Step 2. Prepare the Perilla Leaves and Season
- Wash and drain the perilla leaves. Trim the ends, leaving about half an inch of the stem intact.
- Arrange 9-10 perilla leaves on a plate. Add about half a teaspoon of the seasoning mixture onto each leaf and spread it roughly.
- Alternatively, arrange the leaves side-by-side and apply the sauce between each leaf, working from top to bottom.
Step 3. Combine and Marinate
- Transfer the seasoned leaves into a container. Pour 1/4 cup of water into the empty bowl, wash off the remaining seasoning, and pour it over the perilla leaves.
Step 4. Refrigerate and Serve
- Cover the container and refrigerate. Consume within a week.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Using a vegetable cutter helps achieve thin slices of onion and carrot for better adhesion to the perilla leaves.
- The recipe yields enough sauce for approximately 50 perilla leaves.
- You can eat this kimchi immediately after preparing it, or preserve it for up to three weeks in the refrigerator.
Nutrition
- Calories: 100-150
- Fat: 1-2g
- Carbs: 20-25g
- Protein: 2-3g
FAQs
1. Can I use different types of perilla leaves?
Yes, both red and green perilla leaves can be used. Red perilla leaves will result in a more vibrant color in your kimchi.
2. How long will the kimchi last?
Properly stored in the refrigerator, your perilla leaf kimchi should last for about 1-2 weeks. The flavor will deepen as it ferments.
Enjoy your homemade perilla leaf kimchi! Its unique flavor and vibrant color will add a delightful twist to your meals. We hope this quick and easy guide has inspired you to try this delicious and healthy Korean side dish.