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
- 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.
- 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.
- 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.