Kkaennip Kimchi (Perilla Leaves Kimchi)




30 pcs perilla leaves

1 tbsp gochugaru (Korean hot pepper flakes)

2 tsp fish sauce

1 tbsp chopped onion

1 tbsp chopped spring onion

1 tbsp shredded carrot

½ tsp chopped garlic

½ tsp honey

½ tsp roasted white sesame seeds

Preparation Instructions:

  1. Wash both sides of each perilla leaf in cold running water and shake off the excess water. Place them in a colander to drain and pat-dry with paper towel.
  2. Make the kimchi paste: Add gochugaru, fish sauce, onion, spring onion, carrot, garlic, honey and roasted white sesame seeds into a bowl. Stir to combine.
  3. Spread some kimchi paste between each leaves and put the kimchi perilla leaves in an air-tight container and keep in the refrigerator for later use.




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