Perilla Leaf Kimchi, also known as Kkaennip Kimchi. It is a type of kimchi that is made with perilla leaves instead of the traditional cabbage. You can serve this incredibly versatile kimchi as a side dish or an accompaniment to other dishes. This classic Korean side dish offers a delightful balance of sweet, spicy, and savory flavors, with a hint of nuttiness that comes from the perilla leaf. In this post, I will show you how to prepare the perilla leaf kimchi in your own kitchen to satisfy your kimchi cravings. Read on!

What is perilla leaf?

Perilla plants are a member of the mint family and are characterized by its vibrant green leaves with a unique aroma. These leaves are a beloved staple, commonly used in various Asian dishes.

These leaves have a sweet taste and a refreshing herbal fragrance that sets them apart. The unique taste of the perilla leaves is known for their slightly minty, basil-like, and anise-like taste. Besides using them to make kimchi, you can also use them as a garnish or in salads, sushi, and other dishes.

Ingredients

Fresh perilla leaves: You can commonly find them at Korean grocery stores. They are normally in the refrigerator section.

Sauce ingredients:

Chopped white onions, green onions, and minced garlic: I added these three fresh ingredients to the sauce mixture for extra flavor.

Kimchi sauce ingredients include sugar, red chili powder, cold water, sesame seeds, light soy sauce, and sesame oil. The sauce mixture is an essential component of perilla leaf kimchi, as it provides flavor and plays a pivotal role in fermentation. It also adds a complex and savory flavor to the perilla leaf kimchi.

Detailed cooking instructions

Here’s a step-by-step guide on how to make your own perilla leaf kimchi:

Begin by carefully washing the perilla leaves and patting them dry with a paper towel. Make sure to take care of each leaf, as they are delicate.

In a mixing bowl, combine garlic, white onion, sugar, red chili powder, water, sesame seeds, light soy sauce, and sesame oil to create a smooth kimchi paste.

Lay out a perilla leaf, spread a small amount of kimchi paste, and then sprinkle the green onion slices. Repeat this process for the rest of leaves, layering them in the container.

Store the container at room temperature for a day to allow the flavors to meld. It will be ready to eat the next day, or you can serve them right away! (The kimchi will be at its freshest when first made, and it will become more fermented and tangy as time goes on.)

Sprinkle additional roasted white sesame seeds and green onion slices if needed. Enjoy your homemade perilla leaf kimchi!

How to serve perilla leaf kimchi

It’s common to eat a bite of perilla leaf kimchi wrapped around a small portion of steamed rice. This combination is both tasty and satisfying. Perilla leaf kimchi also goes well with a variety of Korean dishes.

Storing perilla leaf kimchi

Proper storage is essential to keep your Perilla Leaf Kimchi fresh and tasty. Store it in an airtight container, glass container, or plastic bag in the refrigerator. It can last several weeks.

Final thoughts

The process of making perilla leaf kimchi is relatively simple and straightforward. It is a great entry-level dish for those wanting to try kimchi for the first time due to its mild flavor. Furthermore, this perilla kimchi recipe is a great entry-level vegan option dish. Especially for those wanting to try kimchi for the first time due to its mild flavor. I hope this post gives you a comprehensive guide on why perilla leaf kimchi should be your next go-to dish. 🙂