Kkaennip kimchi (perilla kimchi)
Korean Bapsang recipe - Korean
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
Place them in a colander to further drain/dry.
- 3
Mix all the seasoning ingredients well in a small bowl.
- 4
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.
- 5
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.