Kkaennip Kimchi (Perilla Leaf Kimchi) | 깻잎김치

Pronounced: Kkae-NEEP Kim-CHEE

What: A simple perilla leaf kimchi recipe that comes together in less than an hour.

Taste: Perilla leaves arguably have an acquired taste — it has a unique taste that’s aromatic, herbaceous, and punchy. It’s not like cilantro where you either hate it or love it, as determined by genetics, haha. I truly believe that perilla leaves can be appreciated more with each try. Don’t be scared of these leaves after your first couple of tries! When layered with a thin kimchi filling, the combined flavors of classic Korean seasonings with this herb make a dynamic, bold kimchi that’s unlike any other. The flavors are complex — it’s earthy and aromatic (a taste you won’t find in baechu kimchi, for example), spicy, savory, and sweet. It’s a balance of flavors that work together.

How It’s Made: Submerge perilla leaves in salt water. Meanwhile, make kimchi filling. Squeeze out water from perilla leaves, and drain. Spread a thin layer of filling onto the leaves. That’s it!

What to Serve it With: It’s kimchi! It goes with just about anything, but you can enjoy it as a wrap filled with rice with other foods.

Tip: Try to select small to medium-sized perilla leaves. Large perilla leaves tend to be chewier and stiff.

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Yield: 70-75 perilla leaves

Author: Sarah Ahn

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Kkaennip Kimchi (Perilla Leaf Kimchi) | 깻잎김치

Perilla leaves meet classic Korean seasonings to make kimchi in less than an hour.

Ingredients

• 70-75 (4-ounce) leaves perilla leaves, washed
• 4 cups water
• 2 teaspoons pink salt
• 4 tablespoons soy sauce (we use regular Kikkoman)
• 1 ½ tablespoons fish sauce (We use Three Crabs brand)
• 3 tablespoons maesil cheong (we use CJ Foods Beksul brand)
• 1 ½ teaspoon granulated sugar
• 2 tablespoons gochugaru
• 2 teaspoons minced garlic
• 1 ½ tablespoons toasted sesame seeds, finely ground
• ½ (141g) yellow onion, halved crosswise then very thinly sliced lengthwise
• 3-ounce carrots, grated course (on the big hole)
• 4 (60g) green onion, thicker ends quartered lengthwise, remaining ends halved lengthwise, finely sliced
• ½ (14g) Fresno chile pepper, pithed, seeded, and finely chopped
• ½ (28g) jalapeno, pithed, seeded, and finely chopped

Instructions

1. Dissolve salt in a large bowl with 4 cups water. Submerge stacks of perilla leaves in salt water. Add a weight on top (we used a large measuring cup filled with water) and set aside for 10 minutes, rotating the bottom stacks to the top, and top stacks to the bottom, halfway through.
2. Meanwhile, prepare the seasoning paste. Add fish sauce, maesil cheong, sugar, gochugaru, garlic, and sesame seeds to a medium bowl and mix until combined. Add in remaining ingredients and mix to combine. Let it sit for 10 minutes (liquid will form).
3. Us ing hands, pick up stacks of leaves and gently fold them in half, lengthwise, and squeeze with hands to remove excess water. Unravel leaves and set aside in a colander. (Umma slapped the stacks of leaves against her hands once squeezed to unravel). Repeat with remaining stacks and set aside in a colander to drain.
4. Place a stack of leaves on a large tray or cutting board. Mix seasoning paste occasionally (making sure to combine the liquid that's secreted). Working with one leaf at a time, grab a pinch (using all fingers) of seasoning paste and thinly spread paste across the front of the leaf. Repeat with remaining leaves and paste. Stack leaves neatly so stems are aligned. When complete, transfer stacks of perilla kimchi to an airtight container, alternating placement of stacks per layer to form a flat layer.
5. Enjoy immediately or refrigerate. Rotate half of each bottom stack to the top, rotating the top leaves to the bottom 24 hours later.