Perilla Kimchi - 깻잎김치

Recipe by Brett Gabby

Ingredients:

Kkaennip (perilla) leaves, wash and gently patted dry (15-20 leaves)

1/2 small sweet onion, sliced as thin as possible 

3-4 cloves of garlic, microplaned

2 teaspoons of ginger, microplaned

1-2 tablespoons of fish sauce (can omit to make vegan)

2-3 teaspoons of brown rice syrup (you can use agave or honey but use only 1-2 teaspoons as it will be sweeter)

1/4 cup of gochugaru (dried Korean chili flakes)

1 small carrot (peeled and microplaned giving you about 3-4 tablespoons)

1 tablespoon of soy sauce 

2 tablespoons of roasted sesame seeds

1 tablespoon of toasted sesame oil

Salt to taste

Instructions:

  1. Combine and mix all of the ingredients except the kkaennip/perilla leaves in a bowl.

  2. Take one leaf and rub about 1/2-1 teaspoon of the sauce on both sides.

  3. Continue doing that with the leaves and stacking on top of one another until all of the sauce is used. Of course with any recipe, taste and adjust to your liking.