How to Prepare Yummy Perrila leaves kimchi

Perrila leaves kimchi. (the other recipe in the video is Kkaennip-jangajji). Kkaennip (perilla leaves) are one of my favorite vegetables. They have a real good flavor, like mint, so they are used for so many Korean dishes.

Like Japanese shiso, kkaennip is a variety of perilla which is a member of the mint family. Kkaennip plants are very easy to grow at home, either in a pot or the backyard. This Korean perilla leaf kimchi is a simple Korean side dish made with marinated perilla leaves in soy sauce & Korean red pepper flakes. You can have Perrila leaves kimchi using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Perrila leaves kimchi

1. It's of perrila leaves.
2. It's of onion.
3. It's of carrot.
4. You need of green onions.
5. You need of fish sauce.
6. It's of tamari sauce.
7. You need of honey.
8. You need of hot pepper flakes.
9. It's of sesame seeds.
10. You need of garlic cloves.
11. It's of garlic chives.

Korean perilla leaf kimchi is one of my favorite Korean side dishes to eat with steamed rice! It's also called Kkaennip Kimchi or Kkaennip Jangajji in Korea. Perilla Leaf Kimchi is a popular type of Kimchi made with perilla leaves. Skip to Recipe The leaves look similar to Japanese Shiso leaves but taste very different!

Perrila leaves kimchi step by step

1. Rinse perrila leaves and dry them on a towel..
2. Slice onions, green onions, garlic chives shredd carrots and garlics..
3. Add seasonings into the bowl and mix..
4. Spred a little fillings into every two leaves. Once done, store them in a Ziploc bag with air removed. Refrigerate it and enjoy it at any time..

Shiso leaves are smaller and mintier than the larger, rounded perilla leaves favored by the Koreans. Today, we will marinate the perilla leaves in a soy sauce with Korean red chili flakes, sesame oil and garlic. If you like Korean Kimchi and want to expand your taste bud for a new experience, try this Kkatnip Kimchi (깻잎김치). It is made with Perilla leaves. Perilla Leaf Kimchi is commonly eaten in the summer time everywhere in Korea, OR anywhere Koreans dwell.