Ingredients with Measurements:
- 1 bunch of perilla leaves
- 1/2 cup of Korean chili flakes
- 1 tablespoon of fish sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/2 cup of chopped scallions
- 1/2 cup of julienned carrots
- 1/2 cup of julienned daikon radish
Special equipment needed:
- Mixing bowl
- Gloves (optional)
Step-by-step instructions:
1. Rinse the perilla leaves and pat them dry with a paper towel. Cut off the stems and set aside.
2. In a mixing bowl, combine the Korean chili flakes, fish sauce, minced garlic, minced ginger, sugar, and salt. Mix well.
3. Add the chopped scallions, julienned carrots, and julienned daikon radish to the mixing bowl. Mix well.
4. Put on gloves (optional) and use your hands to mix the ingredients together thoroughly.
5. Take a perilla leaf and spoon a small amount of the mixture onto the center of the leaf.
6. Fold the sides of the leaf over the mixture and roll it up tightly.
7. Repeat with the remaining perilla leaves and mixture.
8. Place the perilla leaf kimchi in an airtight container and let it ferment at room temperature for 1-2 days.
9. After 1-2 days, transfer the perilla leaf kimchi to the refrigerator to slow down the fermentation process.
Time:
Preparation time: 20 minutes
Fermentation time: 1-2 days
Cooking time: N/A
Temperature:
Room temperature for fermentation, refrigerator temperature for storage.
Serving size:
4-6 servings
Nutritional information:
Calories: 50
Fat: 1g
Carbohydrates: 10g
Protein: 2g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- Korean chili flakes can be substituted with red pepper flakes.
- Fish sauce can be substituted with soy sauce or salt.
- Daikon radish can be substituted with regular radish or turnip.
Variations:
- Add sliced onions or sliced garlic to the mixture for extra flavor.
- Use the perilla leaves to wrap other fillings, such as cooked ground pork or tofu.
Tips and tricks:
- Wear gloves when mixing the ingredients together to avoid staining your hands with the chili flakes.
- Use a clean utensil to scoop out the mixture from the mixing bowl to avoid contaminating the remaining mixture with your hands.
- Taste the mixture before wrapping it in the perilla leaves to adjust the seasoning to your liking.
Storage instructions:
Store the perilla leaf kimchi in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Perilla leaf kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
Arrange the perilla leaf kimchi on a plate and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Perilla leaf kimchi pairs well with rice, noodles, or grilled meats.
Suggested side dishes:
Pickled vegetables, steamed vegetables, or Korean-style pancakes.
Troubleshooting advice:
- If the perilla leaf kimchi is too salty, rinse the leaves under cold water before wrapping them around the filling.
- If the perilla leaf kimchi is not spicy enough, add more Korean chili flakes to the mixture.
Food safety advice:
- Use clean utensils and a clean workspace to avoid contamination.
- Make sure the perilla leaves are completely dry before wrapping them around the filling to avoid excess moisture in the kimchi.
Food history:
Perilla leaf kimchi is a traditional Korean dish that is typically served as a side dish or appetizer.
Flavor profiles:
Perilla leaf kimchi is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve perilla leaf kimchi as a side dish or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Korean