Kkaennip Kimchi (Korean Perilla Leaf Kimchi)
User Reviews
5
Kkaennip Kimchi (Korean Perilla Leaf Kimchi)
Description
This Korean Perilla Leaf Kimchi uses about 70 perilla leaves thoroughly cleaned and dried. The seasoning paste blends finely chopped green onions, Korean chili flakes (gochugaru), soy sauce, anchovy sauce, minced garlic, fresh chilies, toasted sesame seeds, and plum extract or sugar for sweetness. This mixture is thinned with anchovy stock made by simmering dried anchovies in water or replaced by water for a vegetarian option.
The leaves are stacked in pairs with the seasoning and thin onion slices spread between layers, then pressed into a container and topped with remaining seasoned stock. It can be enjoyed immediately for a fresh, green flavor or refrigerated for a day or two to develop richer flavors through fermentation. It keeps well refrigerated for up to a month.
This kimchi serves as a flavorful side dish or condiment to Korean meals, imparting a balance of savory anchovy umami, spiciness, and herbal notes from the perilla.
For vegetarians or vegans, anchovy sauce and anchovy stock can be substituted with Korean soup soy sauce and water without sacrificing much of the essential flavor balance.
Ingredients
- 70 perilla leaves stem trimmed short
- 4 tbsp green onion finely chopped
- 3 tbsp gochugaru Korean chili flakes
- 3 tbsp soy sauce
- 2 tbsp anchovy sauce Korean
- 1 tbsp garlic finely minced
- 2 chilies finely chopped, fresh
- 1/2 cup anchovy stock or water, divided
- 1 tbsp plum extract or 1/2 tbsp sugar, Korean, maeshil cheong
- 1 tbsp sesame seeds toasted
- 1/4 onion very thinly sliced
For anchovy stock (optional)
- 4 anchovy large, dried
- 1 cup water
Instructions
- Clean Perilla Leaves: Thoroughly clean the perilla leaves by soaking them in water. Use a salad spinner to quickly remove moisture. Set aside.
- Prepare Seasoning: mix green onion, chili flakes, soy sauce, anchovy sauce, garlic, chilies, Korean plum extract (or sugar) and sesame seeds in a small mixing bowl. Add 1/4 cup of the cooled anchovy stock (or water) to form a runny paste.
- Assemble kimchi: Stack 2 leaves, spread a tablespoon of seasoning on the top leaf. Place 2-3 thinly sliced onion strips. Repeat as you stack the leaves together.
- Store Kimchi: Place the assembled leaves in a kimchi container. Add remaining stock to leftover seasoning, mix and pour over leaves. Press down with a spoon to remove air.
- Enjoy it right away or allow it to ferment in the fridge for a day or two to unlock its full umami flavor. After that, keep it refrigerated—it'll stay fresh for up to a month!
Anchovy Stock
- Simmer dried anchovies in water for 5 minutes. Let it cool and discard the anchovies .
Notes
- Thoroughly clean and dry perilla leaves before layering to ensure freshness.
- Anchovy stock is optional and can be replaced with water for a vegetarian or vegan variation.
- The kimchi can be eaten right away or fermented in the fridge for deeper flavor, lasting up to a month refrigerated.
User Reviews
Overall Rating
5
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