Perilla Leaf Kimchi
Perilla is an herb with a very unique flavor, and is part of the mint family. They make great lettuce wraps and delicious kimchi!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 perilla leaves
- 2 oz onion (thinly sliced)
- 2 garlic cloves
- 1 green onion (chopped)
- 1 serrano pepper (optional)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1.5 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp plum syrup
- 1 tbsp crushed sesame seeds (toasted)
Instructions
- 1
Cut off any brown ends on the perilla stems but try to keep as much length as you can to make it easier to pick up with chopsticks. Wash the perilla leaves and shake off excess water.
- 2
Prepare the veggies: mince the garlic, thinly slice the onions, chop the green onions, and finely mince a serrano pepper if using (highly recommended, but it will be spicier).
- 3
Grind the toasted sesame seeds into a fine powder.
- 4
For the seasoning sauce mix together the chopped veggies, crushed sesame seeds, gochugaru, fish sauce, soy sauce, and plum syrup. The consistency should be like a thick paste.
- 5
Spread the paste onto each perilla leaf and stack them neatly so that the stems are aligned. You don't need to put that much paste on each leaf.
- 6
You can eat this right away but its better after a day or two in the refrigerator. It will keep in the fridge for a couple of weeks.