Perilla Leaf Kimchi - Herbal, salty and spicy!
Korean Perilla Kimchi is perilla leaves pickled in soy sauce and chili flakes. A satisfying mix of herbal, salty and spicy flavors in one bite.
Servings: 2 people
- Onion - 1/2 whole
- Soy sauce - 4 Tablespoons
- Fish sauce - 3 Tablespoons
- Water - 3 Tablespoons
- Korean red chili flakes - 2 Tablespoons
- Minced garlic - 1/2 Tablespoon
- Sugar - 1/2 Tablespoon
- Spring onion - 1 Tablespoon
Thoroughly wash perilla leaves. Use scissors to trim off long stems, leaving just about ~1 cm. Then, thinly slice onion into small strips.
Take out a small mixing bowl and put in the rest of the listed ingredients to make the marinade. Then mix in the sliced onions into the marinade.
Take out a Tupperware which is large enough to fit a perilla leaf. Take 3 perilla leaves and place them at the bottom. Take one spoonful of the marinade and spread over the top leaf. Then stack 3 more perilla leaves on top and repeat the process. (Note: Do not spread marinade in between every leaf - will taste too salty. Rather spread it on the top of every third leaf).
Once you use up all of the leaves, cover the Tupperware and put it in the refrigerator for at least one day.
After one day, it should be ready to eat. Eat along with a bowl of rice. Keep leftovers in the refrigerator.
- Do not spread too much sauce on the leaves! A spoonful (max) on every third leaf.
- Also, do not dump any leftover marinade into the Tupperware. It will make the leaves turn too salty.
- Eat the Kimchi with a bowl of hot sticky rice.
- See video below for more details