Kkaennip Kimchi || Perilla Leaf Kimchi, 苏子叶辛奇, 紫蘇葉辛奇, エゴマの葉キムチ, 깻잎김치 4

Kkaennip kimchi is a representative Korean kimchi variety that combines the unique aroma of perilla leaves with a spicy seasoning. Perilla leaves are rich in calcium and vitamins and have antioxidant effects, making them good for your health. Kkaennip kimchi is even more delicious when eaten with rice or wrapped in lettuce.

Ingredients:

• 1 pound perilla leaves, washed and trimmed
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cup water

Instructions:

1. Prepare the perilla leaves: Wash the perilla leaves thoroughly and trim off the stems.
2. Make the marinade: In a bowl, combine the garlic, ginger, gochugaru, soy sauce, fish sauce, sugar, and water.
3. Marinate the perilla leaves: Place the perilla leaves in a large bowl and pour the marinade over them. Massage the marinade into the leaves until they are evenly coated.
4. Pack the kimchi: Pack the marinated perilla leaves tightly into a jar, pressing down to remove any air bubbles.
5. Seal and store: Seal the jar tightly with a lid and store it in the refrigerator for at least 2 weeks, or up to 1 month. The kimchi will become more flavorful as it sits in the brine.

Tips:

• For a spicier kimchi, use more gochugaru.
• For a milder kimchi, use less gochugaru.
• You can also add other ingredients to your kimchi, such as carrots, cucumbers, or onions.   
• If you don’t have fish sauce, you can use anchovy paste or soy sauce instead.

Serving suggestions:

• Kkaennip kimchi is a popular side dish that can be served with many Korean dishes, such as bulgogi, bibimbap, and tteokbokki.   
• It can also be used as a condiment in salads, sandwiches, and pasta dishes.