Perilla Leaf Kimchi
Perilla leaves layered with a spicy soy dressing and rested in the refrigerator.
Ingredients // Servings to be confirmed
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Please follow the ingredient amounts below.
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Steps //
- 01 Wash the perilla leaves in water with 1 tbsp vinegar, then shake off the water.
- 02 Trim the stems, leaving just the tips, and thinly slice the quarter onion.
- 03 Mix the onion with the soy sauce, fish sauce, chili flakes, garlic, sugar, mirin, plum syrup and water.
- 04 Hold two or three leaves together, coat both sides thinly with seasoning, and stack them in a container. Cooking tip A thin coating is enough; the leaves do not need to be drenched.
- 05 Scrape the remaining seasoning over the stack, then turn the whole stack over once so the top leaves get seasoned too.
- 06 Refrigerate for one to two days to let the flavor develop, then serve with warm rice. Cooking tip One tablespoon is 15 ml. This is a marinating time, not a storage-life guarantee.
