Ingredients with Measurements:
- 1 bunch of kkaetnip (perilla leaves)
- 2 tablespoons of gochugaru (Korean red pepper flakes)
- 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
Special equipment needed:
- Mixing bowl
- Gloves (optional)
Step-by-step instructions:
1. Rinse the kkaetnip leaves and pat them dry.
2. Cut off the stems and chop the leaves into bite-sized pieces.
3. In a mixing bowl, combine the gochugaru, fish sauce, garlic, ginger, sugar, and salt.
4. Add the chopped kkaetnip, scallions, and onion to the mixing bowl.
5. Mix everything together until the kkaetnip leaves are coated with the seasoning.
6. If desired, wear gloves to prevent the red pepper flakes from irritating your skin.
7. Transfer the kimchi to a jar or container with a lid.
8. Let the kimchi sit at room temperature for 1-2 hours to allow the flavors to develop.
9. After 1-2 hours, store the kimchi in the refrigerator.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature for 1-2 hours
- Refrigerator temperature for storage
Serving size:
- 4 servings
Nutritional information:
- Calories: 30
- Fat: 0g
- Carbohydrates: 6g
- Protein: 2g
Substitutions for ingredients:
- Gochugaru can be substituted with any red pepper flakes.
- Fish sauce can be substituted with soy sauce or salt.
- Kkaetnip can be substituted with shiso leaves or spinach.
Variations:
- Add sliced carrots, cucumbers, or radishes for extra crunch.
- Use different types of chili peppers for a spicier or milder kimchi.
- Add sesame oil or sesame seeds for a nutty flavor.
Tips and tricks:
- Wear gloves when mixing the kimchi to prevent the red pepper flakes from irritating your skin.
- Use a clean spoon or utensil when serving the kimchi to prevent contamination.
- The longer the kimchi sits in the refrigerator, the more sour and fermented it will become.
Storage instructions:
- Store the kimchi in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the kimchi in a small dish or bowl as a side dish.
- Garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Serve with rice and other Korean side dishes, such as bulgogi or japchae.
Suggested side dishes:
- Rice
- Bulgogi
- Japchae
Troubleshooting advice:
- If the kimchi is too salty, rinse it with cold water before serving.
- If the kimchi is too spicy, add more sugar or vegetables to balance out the flavors.
Food safety advice:
- Use clean utensils and containers when making and storing kimchi to prevent contamination.
- Keep the kimchi in the refrigerator at all times to prevent spoilage.
Food history:
- Kimchi is a traditional Korean side dish made with fermented vegetables and seasonings.
- Kkaetnip kimchi is a variation made with perilla leaves.
Flavor profiles:
- Spicy, salty, sour, and slightly sweet.
Serving suggestions:
- Serve as a side dish with rice and other Korean dishes.
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Region: Korean