Kkaennip Kimchi (Perilla Leaves Kimchi)

깻잎 김치

Kkaennip Kimchi (Perilla Leaves Kimchi)
Your rating: None Average: 4.3 (8 votes)
Author: umma
Date: 9-13-10
Servings: 10
Prep Time: 30 minutes
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In Korean cooking, you can use kkaennip (perilla leaves) for many things, as a banchan (side dish) or as a wrapping for BBQ meat, like sangchussam. In this dish, I prepare kkaennip in a kind of kimchi-style. It can be eaten fresh or let to ferment for a little bit.

Recipe Ingredients:

  • 50 sheets of fresh kkaennip (perilla leaves) 깻잎
  • 2 tbsp onion juice
  • 2 stalks green onion
  • 1 slice ginger
  • 1 tbsp chopped fresh red pepper, or shilgochu 실고추 (dry thin thread style cut red pepper)
  • 5 tbsp of soy sauce
  • 1 tbsp jut guk (clear fish sauce)
  • 1/2 tsp sugar
  • 1 tbsp water
  • 3 tbsp Korean hot pepper powder (gochugaru 고추가루)
  • 1 tsp minced garlic
  • 1 tsp whole roasted sesame seed, black or white (tongkae 통깨)

Recipe Steps:

  • Wash leaves individually under the running water; and shake off water. Set aside.
  • Make onion juice using a handful of chopped yellow onions and a hand grinder.
  • Wash and cut green onion and ginger into small thin pieces.
  • Cut red pepper into thin and small pieces.
  • In a bowl, mix all of the ingredients together for the sauce mixture except for the perilla leaves. On a flat surface, spread a bit of sauce mixture on the top of a kkaennip leaf. Repeat, then pile on top of each other. You can eat it freshly made, store in the refrigerator or freeze it (wrap with plastic wrap - 10 perilla leaves per pkg for easy handling). It will keep fresh for a long time when you freeze it.

Serving Size: 10
Preparation Time: 30 minutes

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Your rating: None Average: 4.3 (8 votes)
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