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
Ingredients
- Perilla leaves - 40
Marinade
- Onion - ½ whole
- Soy sauce - 4 Tablespoons
- Fish sauce - 3 Tablespoons
- Water - 3 Tablespoons
- Korean red chili flakes - 2 Tablespoons
- Minced garlic - ½ Tablespoon
- Sugar - ½ Tablespoon
- Spring onion - 1 Tablespoon
Instructions
Prep Work
- 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.
Marinate Leaves
- 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.
Notes
- 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