Perilla Leaf Kimchi, Kkaennip Kimchi

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The garden that belonged to my parents was always bursting with perilla leaves, and they were always there to meet us during the summer months. This was the case from the time that I was a young child until the present day. We were never truly required to purchase them from the store because there was never a lack of them for us to purchase. This occurred due to the fact that there was never a scarcity. During my early years, I did not fully comprehend the value of perilla leaves; nevertheless, as I grew older, I came to realize that I became increasingly dependent on them. The perilla leaves should not be taken lightly at any point.

                                                              Perilla Leaf Kimchi, Kkaennip Kimchi
 

I let out a hearty “laugh.” According to my point of view, perilla leaves are members of the mint family. I have been informed that this is the case. They are completely unique in every way, including their scent and the way they feel in comparison to other things. To put it another way, once some time has gone, you will have to become used to it and become accustomed to it. The leaves of the perilla plant are consumed by a significant number of Koreans, either in their raw or cooked forms. It is possible to include them into a broad variety of cuisines, including sushi, salads, soups, banchans, and wraps, among other things! I am grateful to you! The quantity of opportunities that are available is practically uncountable!!

As a result of the fact that we are located on the East Coast, the leaves of the perilla tree also have a tendency to fall off once the summer season has come to an end. In spite of this, there is a wonderful way that enables one to continue to take pleasure in the perilla leaves throughout the entire year! Without a doubt, who could have thought that? Kimchi can be made using perilla plant material, if that is something that is doable! There is, however, the possibility that you could even freeze them on your own if you so want!

Kimchi

These objects are actually capable of freezing and defrosting in a manner that is not only satisfactory but also satisfying. They do not experience any changes in texture, in addition to preserving their flavor and freshness throughout the process. Do you not find that to be an unbelievable sounding claim? This wonderful kimchi is going to be produced in the very same manner that my grandmother taught me to do many years ago, and I am going to demonstrate how to make it for you. The kitchen was undoubtedly one of her areas of specialization, and she possessed a fantastic ability for cooking and cooking in general!

Ingredients

                                                                               Perilla Leaf Kimchi, Kkaennip Kimchi
 
  • 100 Korean perilla leaves medium size
  • ⅓ cup onion finely diced
  • 3 tbsp garlic minced
  • ¾ cup scallion finely chopped
  • ¼ cup Korean green chili pepper finely chopped
  • 3 tbsp Korean red chili peppers or paprika finely chopped
  • 3 tbsp gochugaru: red chili pepper flake coarse
  • 7 tbsp Korean soy sauce
  • 1 tbsp maesil: plum extract
  • 2 tbsp sesame seeds
  • 2 tbsp mirin: rice wine

Instructions

  • Wash perilla leaves and drain for few hours, making sure all the leaves are fully dry.
  • Chop and dice all the vegetables. Combine all the seasonings and vegetables in a mixing bowl. Mix well and set aside.
  • Stack 3-4 perilla leaves at a time. The leaves’ shiny side up & stems all facing the same direction. Place the leaves on the bottom of a glass topperware. Then add about ½ tbsp of the sauce on top. Press gently in a circular motion to spread the sauce. Do not need to cover the entire face of the leaf. The marinade will soak in over time. Repeat this process to all the leaves, making sure to leave some amount for the top leaf.
  • Close the topperware tight. Leave in fridge untouched for 5 days. The perilla kimchi is ready when all the leaves are very dark colored and the sauce has been soaked completely. You can consume the perilla kimchi at this point, or store them in the freezer via ziplock bag.
  • Can last in the fridge for about 3-4 weeks. Serve cold!

Perilla Leaf Kimchi (Kkaennip Kimchi) FAQ

1. What is Kkaennip Kimchi?

  • Answer: Kkaennip Kimchi is a type of Korean kimchi made with perilla leaves, which are also known as sesame leaves. The leaves are marinated in a spicy, savory sauce and fermented briefly, resulting in a flavorful side dish that pairs well with rice and other Korean dishes.

2. What are perilla leaves?

  • Answer: Perilla leaves, also known as sesame leaves, are herbaceous leaves that have a unique, slightly minty flavor. They are commonly used in Korean cuisine for wraps, garnishes, and as a main ingredient in kimchi.

3. What ingredients do I need for Kkaennip Kimchi?

  • Answer: Basic ingredients include:
    • Fresh perilla leaves
    • Soy sauce
    • Fish sauce (optional)
    • Gochugaru (Korean red chili flakes)
    • Garlic, minced
    • Green onions, finely chopped
    • Sesame oil
    • Sesame seeds
    • Sugar or honey
    • Optional: Onion, thinly sliced

4. How do I prepare the perilla leaves?

  • Answer: Rinse the perilla leaves thoroughly under cold water to remove any dirt or debris. Gently shake off excess water or pat them dry with a paper towel.

5. How do I make the marinade for the kimchi?

  • Answer:
    1. In a bowl, combine soy sauce, fish sauce (if using), gochugaru, minced garlic, chopped green onions, sesame oil, sesame seeds, and sugar or honey. Mix well to create a paste.
    2. If you like, add thinly sliced onions to the marinade for extra flavor and texture.

6. How do I marinate the perilla leaves?

  • Answer:
    1. Place a few perilla leaves at a time on a flat surface.
    2. Spread a small amount of the marinade paste on each leaf, making sure to coat both sides evenly.
    3. Stack the coated leaves neatly in a container or a shallow dish.

7. How long should I ferment the kimchi?

  • Answer: Let the marinated leaves sit at room temperature for a few hours to overnight to allow the flavors to meld. For a more fermented taste, you can leave them at room temperature for up to a day before transferring them to the refrigerator. They can be eaten immediately but will develop deeper flavors after a couple of days in the fridge.

8. How do I store Kkaennip Kimchi?

  • Answer: Store the kimchi in an airtight container in the refrigerator. It can be kept for up to a month, though the flavors will continue to develop over time.

9. What can I serve with Kkaennip Kimchi?

  • Answer: Kkaennip Kimchi is typically served as a side dish with steamed rice. It also pairs well with Korean BBQ, grilled meats, and other banchan (Korean side dishes). You can use it to wrap rice and meat or add it to sandwiches for a flavorful twist.

10. Can I adjust the spiciness of the kimchi?

  • Answer: Yes, you can adjust the amount of gochugaru to control the spiciness. Use less for a milder version or add more if you prefer it spicier. You can also add a bit of red pepper paste (gochujang) for additional heat and depth of flavor.

11. Can I make a vegetarian version of Kkaennip Kimchi?

  • Answer: Yes, you can make a vegetarian version by omitting the fish sauce and using more soy sauce or a bit of miso paste for umami flavor.

12. What if I can’t find perilla leaves?

  • Answer: If you can’t find perilla leaves, you can try using shiso leaves, which are similar in flavor and texture. Alternatively, you can experiment with other leafy greens, though the flavor will be different.

13. Is Kkaennip Kimchi supposed to be salty?

  • Answer: Kkaennip Kimchi has a savory and slightly salty flavor, but it shouldn’t be overwhelmingly salty. Adjust the amount of soy sauce and fish sauce to taste. The sugar or honey helps to balance the saltiness and spiciness.

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