AI-generated imageFresh Korean Perilla Leaf Kimchi (Kkaennip Kimchi), 12 Sides
A Korean uncooked perilla leaf side dish layered with anchovy-fish-sauce and chili dressing, unlike steamed perilla leaves.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Wash both sides of every perilla leaf under running water and drain.
- 02
Chop green onion and optional chili; mix with gochugaru, fish sauce, soup soy sauce, garlic, sugar, sesame and water.
- 03
Layer 3–4 leaves at a time in a clean lidded container, spreading about 1 tsp sauce per stack; repeat and add remaining dressing.
- 04
Refrigerate promptly at 4°C or below without prolonged room-temperature holding. Serve with clean chopsticks after the leaves absorb the sauce; no heating is required.
Helpful source links
Before you cook
Wash raw perilla leaves carefully and refrigerate promptly at 4°C or below. Long-term fermentation/storage safety has not been validated; make small batches and eat promptly. Check fish, soy, wheat and sesame allergens.
Allergens: fish, soy, wheat (soy sauce), sesame
Image & source credits
AI-generated image.
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