Kkaennip kimchi (perilla kimchi)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
12
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Cuisine
Vegetarian
Kkaennip kimchi (perilla kimchi)
Description
Kkaennip kimchi, or perilla kimchi, uses 50 to 60 fresh perilla leaves cleaned thoroughly to remove any grit. The seasoning paste includes Korean chili flakes (gochugaru), fish sauce, soy sauce, garlic, sugar or plum syrup, scallions, and toasted sesame seeds, mixed with water or kelp broth for depth. The leaves are layered in batches with the seasoning spread evenly, stacking them to absorb flavor evenly.
This preparation is designed for fermentation at room temperature for a few hours before refrigeration, allowing time for flavors to meld and a mild fermentation to develop. The resulting kimchi has a complex combination of heat, saltiness, sweetness, and herbal notes unique to perilla leaves. It has a tender texture softened from the seasoning and fermentation process.
Kkaennip kimchi is served as a condiment or side dish alongside Korean meals, adding a pungent and vibrant element to rice, grilled meats, or soups. It stores well in the refrigerator, with flavors intensifying over weeks. The use of kelp broth enhances the umami depth, and the recipe allows for some personal adjustments like including the optional red chili for extra heat.
This recipe represents a traditional preparation method that is simple yet yields a richly flavored fermented leafy vegetable dish distinctive in Korean cuisine.
Ingredients
- 50 to 60 perilla leaves kkaennip
- 1 scallion finely chopped, about 1/4 cup
- 1 red chili pepper optional
- 2 tablespoons gochugaru or 2.5 tablespoons
- 1 tablespoon fish sauce myulchi aekjeot
- 1 tablespoon soy sauce soup soy sauce or regular soy sauce
- 2 teaspoons garlic minced
- 1 teaspoon sugar or 2 teaspoons maesilcheong (Korean plum syrup
- 1 teaspoon sesame seed roasted
- 1/4 cup water See note, or dashima (dried kelp/kombu) broth
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.
Notes
- Wash perilla leaves carefully to remove dirt, especially on the rough back sides.
- Use kelp (dasima) broth made by boiling a small piece of kelp to add umami flavor to the seasoning.
- Allow the kimchi to ferment at room temperature for a few hours before refrigeration for best flavor development.
- The kimchi will keep well in the refrigerator for several weeks and can be eaten right away if desired.
User Reviews
Overall Rating
5
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