Perrila leaves kimchi. Kkaennip (perilla leaves) are one of my favorite vegetables. They have a real good flavor, like mint, so they are used for so many Korean dishes. Whatever you make with kkaennip, it will be precious dish because you will have to take care of each leaf one by one!

Perrila leaves kimchi Nowadays, you can find these precious Perilla leaves in most Korean grocery stores during summer. This Korean perilla leaf kimchi is a simple Korean side dish made with marinated perilla leaves in soy sauce & Korean red pepper flakes. Korean perilla leaf kimchi is one of my favorite Korean side dishes to eat with steamed rice! You can have Perrila leaves kimchi using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Perrila leaves kimchi

  1. It’s 75 g of perrila leaves.
  2. It’s 1/2 of onion.
  3. It’s 1 of carrot.
  4. It’s 2 of green onions.
  5. It’s 1 1/2 Tsp of fish sauce.
  6. Prepare 1 Tsp of tamari sauce.
  7. Prepare 1 tsp of honey.
  8. It’s 1 Tsp of hot pepper flakes.
  9. You need 1 tsp of sesame seeds.
  10. It’s 2 of garlic cloves.
  11. It’s 1 cup of garlic chives.

It's also called Kkaennip Kimchi or Kkaennip Jangajji in Korea. Perilla Leaf Kimchi is a popular type of Kimchi made with perilla leaves. Remove leaves from brine and shake gently to remove excess liquid. Dip a brush into kimchi sauce and spread a small amount on each leaf in each bunch, with a bit more sauce on the outer leaves (both top and bottom leaf).

Perrila leaves kimchi step by step

  1. Rinse perrila leaves and dry them on a towel..
  2. Slice onions, green onions, garlic chives shredd carrots and garlics..
  3. Add seasonings into the bowl and mix..
  4. Spred a little fillings into every two leaves. Once done, store them in a Ziploc bag with air removed. Refrigerate it and enjoy it at any time..

Stack bunches in a sealable container with the tied stems facing in opposite directions. Some call this perilla leaf kimchi, but Koreans don't call this a type of kimchi. It's a type of jangajji, which is another form of pickling in a sauce for an extended period of time. My mom grows her own perilla leaves in her backyard. Kkaetnip Kimchi is delicious spicy pickled perilla leaves enjoyed as a side dish with a bowl of rice along with other banchan (Korean side dishes).

source: cookpad.com