Ingredients with Measurements:
- 1 bunch of kkaetnip (perilla leaves)
- 1/2 cup of Korean chili flakes (gochugaru)
- 1 tablespoon of fish sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 cup of chopped scallions
- 1/4 cup of chopped onion
- 1/4 cup of chopped carrots
Special equipment needed:
- Mixing bowl
- Gloves (optional)
- Airtight container
Step-by-step instructions:
1. Rinse the kkaetnip leaves under cold water and pat them dry with a paper towel.
2. In a mixing bowl, combine the chili flakes, fish sauce, garlic, ginger, sugar, and salt. Mix well.
3. Add the scallions, onion, and carrots to the mixing bowl and mix everything together.
4. Put on gloves (optional) and gently rub the seasoning mixture onto each kkaetnip leaf, making sure to coat both sides.
5. Stack the seasoned kkaetnip leaves in an airtight container, pressing them down to remove any air pockets.
6. Seal the container and let it sit at room temperature for 1-2 days to allow the flavors to develop.
7. After 1-2 days, transfer the container to the refrigerator and let it chill for at least 1 hour before serving.
8. Serve as a side dish or use it as a wrap for rice and meat.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 days (fermentation time)
5. Temperature:
- Room temperature for 1-2 days
- Refrigerator temperature for at least 1 hour before serving
Serving size:
- 4 servings
Nutritional information:
- Calories: 35 per serving
- Fat: 0.5g
- Carbohydrates: 7g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Korean chili flakes (gochugaru) can be substituted with regular chili flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salt.
- Scallions, onion, and carrots can be substituted with other vegetables such as radish, cucumber, or cabbage.
Variations:
- Add chopped pear or apple for a sweeter taste.
- Add chopped oysters or shrimp for a seafood twist.
- Use the seasoned kkaetnip leaves as a wrap for rice and meat.
Tips and tricks:
- Wear gloves when rubbing the seasoning mixture onto the kkaetnip leaves to avoid staining your hands.
- Press down the seasoned kkaetnip leaves in the container to remove any air pockets and ensure even fermentation.
- Adjust the amount of chili flakes according to your preference for spiciness.
Storage instructions:
- Store the Easy Kkaetnip Kimchi in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Easy Kkaetnip Kimchi is best served cold and does not require reheating.
Presentation ideas:
- Serve the Easy Kkaetnip Kimchi in a small dish as a side dish or on a platter as a wrap for rice and meat.
Garnishes:
- Garnish with sesame seeds or chopped cilantro for added flavor and texture.
Pairings:
- Serve the Easy Kkaetnip Kimchi with Korean BBQ, rice, and other Korean side dishes.
Suggested side dishes:
- Korean-style spinach salad (Sigeumchi Namul)
- Korean-style potato salad (Gamja Salad)
- Korean-style cucumber salad (Oi Muchim)
Troubleshooting advice:
- If the Easy Kkaetnip Kimchi tastes too salty, rinse the leaves under cold water before serving.
Food safety advice:
- Make sure to use clean utensils and a clean container to avoid contamination.
- Keep the Easy Kkaetnip Kimchi refrigerated at all times to prevent spoilage.
Food history:
- Kkaetnip Kimchi is a traditional Korean side dish made with perilla leaves and a spicy seasoning mixture.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the Easy Kkaetnip Kimchi as a side dish or use it as a wrap for rice and meat.
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Region: Korean