Korean Perilla Leaf Kimchi
This Korean perilla leaf kimchi is a simple Korean side dish made with marinated perilla leaves in soy sauce & Korean red pepper flakes. Spicy, garlicky & herbaceous!
- 30 perilla leaves
- 4 cloves garlic - minced
- ½ cup onions - sliced thinly
- ⅓ cup carrots - thinly sliced or shredded
- 1 stalk scallion - chopped
- 2 teaspoons toasted white sesame seeds
- 2 medium serrano peppers - (optional) finely diced
- 2 Tablespoons chives - (optional) chopped
Prep all the vegetables and sauce ingredients. Stack the perilla leaves on top of each other with the stems facing the same way.
Combine all the sauce ingredients in a large bowl. Then add the garlic, onions, carrots, scallions, and sesame seeds (and if using, the serrano peppers and chives) to the sauce. Mix everything together and let it sit for 5 minutes until the vegetables soften.
Meanwhile, divide the perilla leaves and the sauce into two equal portions. Starting with the first half, take every two or three leaves and apply a heaping teaspoon of sauce onto the leaves. Be sure to spread it to the edges and coat the entire surface of the leaf.
Next, repeat the same steps with the second half of the leaves and sauce.
You can serve this right away or let the perilla leaves marinate at room temperature for 1 to 2 hours, flipping halfway in between so that the leaves marinate evenly. Store it in an airtight container and keep it in the fridge. They will taste even better the next day.
- Dividing the sauce and leaves into two portions makes it easier to gauge how much sauce to spread on the leaves.
- Store in an airtight container and keep it in the fridge for up to 5 days.
Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 671mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1270IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg