Perilla Leaf Kimchi (Kkaennip Kimchi)

Ingredients

• 50 Perilla leaves (kkaennip; thoroughly washed and drained)
• 1 tbsp Soy sauce
• 1 tbsp Doenjang (Korean fermented soybean paste)
• 2 tbsp Gochugaru (Korean red chili flakes)
• 1 tsp Sugar
• 1 tsp Roasted sesame seeds
• 2 tsp Garlic (minced)
• 1 Shallot (thinly sliced; can substitute with 1/4 onion)
• 2 Green onions (chopped)
• 1 Red chili pepper (thinly sliced)
• 0.25 cup Water

Steps

1. 1

   Thoroughly wash each perilla leaf individually and drain them well.

2. 2

   In a mixing bowl, combine the soy sauce, doenjang, gochugaru, sugar, roasted sesame seeds, minced garlic, sliced shallot, chopped green onions, sliced red chili pepper, and 1/4 cup of water. Mix until well combined.

3. 3

   Prepare an airtight container. Place a stack of 3-4 perilla leaves at the bottom of the container.

4. 4

   Spread 1-2 teaspoons of the prepared sauce mixture over the top leaf using a spoon.

5. 5

   Repeat the layering process—placing 3-4 leaves followed by sauce—until all the leaves are used.

6. 6

   Pour any remaining sauce from the bowl over the leaves in the container.

7. 7

   The kimchi can be enjoyed immediately. For a fermented flavor, cover the container and leave it at room temperature for 2 hours before transferring it to the refrigerator.

Notes

Perilla leaves (kkaennip) are broader and rounder than Japanese shiso leaves and have a stronger taste. While a comment mentions ginger in the video, it is not listed in the author's official ingredient list; if using, add a small amount of minced ginger to the sauce mix. This dish is excellent served with rice, BBQ meats, or raw fish.

Nutrition per serving

• kimchi
• banchan
• korean
• vegan
• vegetarian
• side dish
• gluten-free
• easy recipe