Ingredients with Measurements:
- 1 bunch of kkaetnip (perilla leaves)
- 1/4 cup of gochugaru (Korean red pepper flakes)
- 2 tablespoons of fish sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon 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)
- Glass jar with lid
Step-by-Step Instructions:
1. Rinse the kkaetnip leaves and pat them dry.
2. In a mixing bowl, combine the gochugaru, fish sauce, garlic, ginger, sugar, and salt.
3. Add the chopped scallions and onion to the mixing bowl and mix well.
4. Put on gloves (optional) and rub the seasoning mixture onto each kkaetnip leaf, making sure to coat both sides.
5. Stack the seasoned kkaetnip leaves in a glass jar, pressing down firmly to remove any air pockets.
6. Seal the jar with a lid and let it sit at room temperature for 1-2 days to ferment.
7. After 1-2 days, transfer the jar to the refrigerator to slow down the fermentation process.
8. Serve the Spicy Korean Kkaetnip Kimchi as a side dish or use it as a wrap for rice and meat.
- 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: 35
- Fat: 0.5g
- Carbohydrates: 7g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Gochugaru can be substituted with regular red pepper flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add sliced carrots or radish for extra crunch.
- Use sesame oil instead of fish sauce for a vegetarian version.
- Add chopped pear or apple for a sweeter taste.
Tips and Tricks:
- Wear gloves when rubbing the seasoning mixture onto the kkaetnip leaves to avoid getting the spicy seasoning on your hands.
- Press down firmly on the stacked kkaetnip leaves to remove any air pockets and ensure even fermentation.
- Taste the kimchi after 1-2 days of fermentation to check if it has reached the desired level of sourness.
Storage Instructions:
- Store the Spicy Korean Kkaetnip Kimchi in the refrigerator for up to 2 weeks.
Reheating Instructions:
- N/A
Presentation Ideas:
- Serve the Spicy Korean Kkaetnip Kimchi in a small dish as a side dish.
- Use the kkaetnip leaves as a wrap for rice and meat.
Garnishes:
- Garnish with sesame seeds or chopped cilantro.
Pairings:
- Serve with Korean BBQ or rice dishes.
Suggested Side Dishes:
- Steamed rice
- Korean-style pickled vegetables
- Kimchi fried rice
Troubleshooting Advice:
- If the kimchi is too salty, rinse the kkaetnip leaves before seasoning them.
- If the kimchi is not sour enough, let it ferment for another day or two.
Food Safety Advice:
- Make sure to use a clean glass jar with a tight-fitting lid to prevent contamination.
- Keep the kimchi refrigerated to prevent spoilage.
Food History:
- Kimchi is a traditional Korean side dish made from fermented vegetables, typically cabbage or radish.
Flavor Profiles:
- Spicy, sour, umami
Serving Suggestions:
- Serve as a side dish or use as a wrap for rice and meat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean