Perilla Kimchi


Kketnip Kimchi | 깻잎김치

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Ingredients

Use this recipe for every 20 leaves. Make as many as you want, simply increase the ingredients proportionately keeping to the same ratio between the leaves and the sauce.

20 perilla leaves

Sauce
2 tablespoons The Basic Kimchi Sauce
2 tablespoons water or dashi (anchovy broth)
1 teaspoon roasted sesame seeds



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Wash the perilla leaves under running water one at a time. Drain in a colander.








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Once all the leaves are washed, gather them together at the stem and shake off the excess water.








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Trim the stems, leaving about 1/2 inch.










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Set aside.












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Combine the sauce ingredients and mix well to combine.










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Place two perilla leaves in a container.










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Spread about a teaspoon of the sauce on top and coat evenly.










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Take two additional leaves and lay them on top, with the stems facing opposite of the ones below.

Spread a teaspoon of the sauce.






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Repeat until done, alternating the stem direction every other row.










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Pour any left over sauce on top and spread evenly.










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Cover and let it sit at room temperature for 3 to 4 hours, then refrigerate. Perilla Kimchi needs no fermentation.