Kkaennip Kimchi (Korean Perilla Leaf Kimchi)
Enjoy the authentic taste of Kkaennip Kimchi, also known as Perilla Leaf Kimchi. This Korean summer staple is easy to make at home and packed with robust flavors and nutrition. Vegetarian or vegan diet adaptable!
Ingredients
- 70 Perilla leaves stem trimmed short
- 4 tbsp finely chopped green onion
- 3 tbsp Korean chili flakes (gochugaru)
- 3 tbsp soy sauce
- 2 tbsp Korean anchovy sauce
- 1 tbsp garlic finely minced
- 2 fresh chilies finely chopped
- 1/2 cup anchovy stock or water, divided
- 1 tbsp Korean plum extract (maeshil cheong) or 1/2 tbsp sugar
- 1 tbsp toasted sesame seeds
- 1/4 onion very thinly sliced
For anchovy stock (optional)
- 4 large dried anchovy
- 1 cup water
Instructions
- Clean Perilla Leaves: Thoroughly clean the perilla leaves by soaking them in water. Use a salad spinner to quickly remove moisture. Set aside.
- Prepare Seasoning: mix green onion, chili flakes, soy sauce, anchovy sauce, garlic, chilies, Korean plum extract (or sugar) and sesame seeds in a small mixing bowl. Add 1/4 cup of the cooled anchovy stock (or water) to form a runny paste.
- Assemble kimchi: Stack 2 leaves, spread a tablespoon of seasoning on the top leaf. Place 2-3 thinly sliced onion strips. Repeat as you stack the leaves together.
- Store Kimchi: Place the assembled leaves in a kimchi container. Add remaining stock to leftover seasoning, mix and pour over leaves. Press down with a spoon to remove air.
- Enjoy it right away or allow it to ferment in the fridge for a day or two to unlock its full umami flavor. After that, keep it refrigerated—it'll stay fresh for up to a month!
Anchovy Stock
- Simmer dried anchovies in water for 5 minutes. Let it cool and discard the anchovies .
Notes
For a Vegetarian or Vegan Option: Replace the anchovy sauce and anchovy stock with Korean soup soy sauce and water in the recipe.