Perilla Leaves Kimchi Recipe
Perilla Leaves Kimchi is one of the classic Korean side dishes and one of our favorites to serve with our banchan. Pickled Perilla Leaves, also known as Kkaennip Jangajji, are perfectly seasoned with soy sauce, Korean chili flakes, garlic, and onion.
Ingredients
- 30 leaves perilla fresh
- 2 tablespoons gochugaru Korean red chili flakes
- 4 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 3 cloves garlic minced
- 1 small yellow onion sliced thinly
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil for serving
Instructions
- Rinse with water and dry the perilla leaves with a clean cloth or paper towel.
- To make the marinade, mix the rest of the ingredients except sesame oil together in a small bowl, adding some water as needed so that the paste has a smooth consistency. Taste test if needed an adjustments.
- Place the perilla leaves in stacks in a large container. Spread about 1 teaspoon of seasoning sauce on top of the perilla leaf spreading it around to coat evenly. Repeat this process for every three leaves for the rest of the leaves until everything is finished.
- Store in the refrigerator and be ready to serve once it's chilled and the sesame leaves entirely absorb the seasonings, about two hours or longer. Serve with rice and your favorite side dish.
Notes
Recipe Notes:
When buying perilla leaves, make sure it is fresh and not wilted. Check for vibrant green color and a more pungent smell. The stem should be green and not brown. To store fresh sesame leaves in the fridge, wrap them with a paper towel or cheesecloth and store them in a container.Nutrition
Serving: 6servingsCalories: 46kcalCarbohydrates: 5gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 750mgPotassium: 53mgFiber: 0.3gSugar: 4gVitamin A: 0.5IUVitamin C: 1mgCalcium: 8mgIron: 0.4mg
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