Kkaennip Kimchi (깻잎김치)

Name: Kkaennip Kimchi (깻잎김치)
Yield: 1 serving
Ingredients: 1 small onion; 2 tablespoons gochugaru; 2 tablespoons Asian pear; 2 tablespoons fish sauce; 2 large cloves garlic; 1 tablespoon kkaennip seeds; 2 scallions; 32 leaves kkaennip

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Course
Condiments
Cuisine
Korean

Kkaennip Kimchi (깻잎김치)

Iris Warren

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Kkaennip Kimchi (깻잎김치) is a delightfully fragrant kimchi made with Korean perilla leaves picked with chili flakes, asian pear, fish sauce, onions, garlic, and kkaennip seeds. Paired with a hot bowl of rice, it's simply irresistible.

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Ingredients

1 small onion (thinly sliced)
2 tablespoons gochugaru (Korean chili flakes)
2 tablespoons Asian pear (pureed)
2 tablespoons fish sauce
2 large cloves garlic (grated)
1 tablespoon kkaennip seeds (sesame seeds can be substituted)
2 scallions minced
32 leaves kkaennip (also known as wild sesame or Korean perilla)

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Instructions

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In a small bowl, combine the onion, gochugaru, pear puree, fish sauce, garlic, kkaennip seeds and scallions. Stir to combine
Wash and dry the kkaennip leaves. In a container with a lid that seals (like a jar or tupperware), layer the leaves with some of the onion mixture spread between each layer. Seal the lid and refrigerate.
After a few days, the kkaennip should start looking like the photo below. Make some hot rice and enjoy!