Korean Perilla Leaf Kimchi

Name: Korean Perilla Leaf Kimchi
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: perilla leaves 80 ea; soy sauce 5 tbsp; Korean chili flakes 2 tbsp; minced garlic 1 tbsp; chopped scallion 2 tbsp; sesame oil 1 tbsp; sesame seeds 1 tbsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

No fermentation is needed: the soy-based seasoning is brushed between the leaves and the kimchi is ready to eat the same day.

Sesame oil softens the sharp, herbal edge of perilla, and the chili flakes stay light enough that the green of the leaves still shows. On day one the brightly seasoned top leaves are the ones to eat, while the wilted leaves underneath soak up more after half a day. Two to three refrigerated days let the seasoning reach into every leaf, ready to wrap warm rice or grilled meat.

Ingredients

servings

IngredientAmount

perilla leaves80 ea

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Instructions

6 steps

1

Trim only the tough stem ends from 80 perilla leaves, then rinse both sides of each leaf under running water.

Stand them in a colander for about 10 minutes and pat completely dry with paper towels.
2

In a bowl, first mix 5 tablespoons soy sauce, 2 tablespoons gochugaru, and 1 tablespoon minced garlic.

Let it stand for about 3 minutes so the chili flakes hydrate and the color spreads evenly.
3

Add 2 tablespoons chopped scallion, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds, then stir lightly.

Do not overmix, since the scallion should keep some freshness and the oil should not dull the seasoning.
4

Stack the dry leaves in sets of two or three and spread a thin layer of seasoning on one side.

Alternate the stem direction as you build the pile so the sauce does not collect in one heavy spot.
5

Place the seasoned leaves in an airtight container and press gently with your palm to reduce air gaps.

Spoon any remaining seasoning over the top, close the lid tightly, and refrigerate so the leaves stay moist.
6

To serve right away, choose leaves with visible seasoning and lay them over warm rice.

After half a day, once the leaves soften and darken slightly, start from the lower leaves where the seasoning has penetrated most evenly.