Kkaennip kimchi (perilla kimchi)

Name: Kkaennip kimchi (perilla kimchi)
Prep time: 20 min
Cook time: 10 min
Yield: 12 serving
Ingredients: 50 to 60 kkaennip (perilla leaves); 1 scallion finely chopped (about 1/4 cup); 1 red chili pepper - optional; 2 tablespoons gochugaru (or 2.5 TB); 1 tablespoon myulchi aekjeot (fish sauce); 1 tablespoon soup soy sauce (or regular soy sauce); 2 teaspoons minced garlic; 1 teaspoon sugar (or 2 ts maesilcheong, Korean plum syrup); 1 teaspoon roasted sesame seeds; 1/4 cup water or dashima (dried kelp/kombu) broth

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
12
Course
Side Dish, Others
Cuisine
Vegetarian

Kkaennip kimchi (perilla kimchi)

Michael Cole

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Ingredients

Servings

50 to 60 kkaennip (perilla leaves)
1 scallion finely chopped (about 1/4 cup)
1 red chili pepper - optional
2 tablespoons gochugaru (or 2.5 TB)
1 tablespoon myulchi aekjeot (fish sauce)
1 tablespoon soup soy sauce (or regular soy sauce)
2 teaspoons minced garlic
1 teaspoon sugar (or 2 ts maesilcheong, Korean plum syrup)
1 teaspoon roasted sesame seeds
1/4 cup water or dashima (dried kelp/kombu) broth See note

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Instructions

Wash the kkaennip thoroughly under running water one at a time, especially the back, rough side. Hold the stems together, and shake off the excess water.
Place them in a colander to further drain/dry.
Mix all the seasoning ingredients well in a small bowl.
Place 3 or 4 leaves at a time, in a bowl or container with an airtight lid, and spread about a teaspoon of the sauce all over. Repeat the process with the remaining leaves. Rotate the location of the stem part of each batch to level the stack. Pour any remaining sauce over the leaves when all the leaves are used up.
Cover tightly with the lid. Let it sit at room temperature for a few hours and refrigerate. You can start enjoying it right away, but it will keep well for weeks.