Kkaennip Kimchi (Perilla Leaves Kimchi)
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.
- 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)
- 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
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Preparation Time: 30 minutes