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Thursday 10 September 2026 19:04:55 GMT
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![Perilla Leaf Kimchi: why the last leaves taste bland ㅣ 깻잎김치 #kkaennipkimchi #perillaleafkimchi #koreanfood #korean-recipe #Hyomobap Kkaennip kimchi is a Korean side dish made from perilla leaves, stacked in layers and left to soak in a spicy soy seasoning. If you have never had perilla, it tastes like nothing else. No fermenting jar, no waiting weeks. Two days in the fridge and it is done. INGREDIENTS 50 to 60 perilla leaves (kkaennip) 1/4 onion, thinly sliced SEASONING 5 Tbsp soy sauce 3 Tbsp anchovy sauce 4 Tbsp gochugaru (Korean chili flakes) 1 Tbsp minced garlic 1 Tbsp sugar 2 Tbsp mirin 1 Tbsp plum syrup (maesil) 5 Tbsp water * 1 Tbsp = 15 ml DIRECTIONS 1. Wash the perilla leaves in water with 1 Tbsp vinegar, then shake them dry. 2. Trim off the stems, leaving just the very tip. 3. Mix all the seasoning with the sliced onion. 4. Stack 2 to 3 leaves, spoon the sauce on both sides, and layer them into a container. A thin coat is plenty, so don't drown them. 5. Flip the whole stack once, then chill 1 to 2 days before eating. TIPS The leaves that go in last get the least seasoning. Flipping the stack once at the end spreads it evenly, and it tastes much better. In Korea we call this bapdoduk, a rice thief. Eat it with a hot bowl of rice, the same way you would eat gim (roasted seaweed). 여름철 입맛이 없을 때 항상 생각나는 깻잎김치입니다. 김치통도, 몇 주씩 기다릴 것도 없어요. 냉장고에서 하루~이틀이면 완성되요. [재료] 깻잎 50~60장 양파 1/4개 (채썰기) [양념장] 간장 5T 멸치액젓 3T 고춧가루 4T 다진마늘 1T 설탕 1T 미림 2T 매실액 1T 물 5T * 1T = 15ml [만드는 법] 1. 깻잎을 식초 1T 넣은 물에 씻어 물기를 털어 준비한다. 2. 깻잎 끝부분을 약간만 남기고 줄기를 제거해준다. 3. 양념장 재료와 채썬 양파를 섞어준다. 4. 깻잎을 2~3장씩 겹쳐 앞뒤로 양념을 발라 통에 담아준다. (얇게만 발라도 충분하니 흠뻑 적실 필요는 없어요.) 5. 깻잎을 모두 잡아 한번 뒤집어준 뒤 냉장고에서 1~2일 숙성시켜 먹는다. [팁] 마지막 깻잎은 양념물이 부족할 수 있으니 마지막에 한번 뒤집어주면 양념이 고루 스며들어 더 맛있게 먹을 수 있어요. 살짝 매콤한 맛을 원하신다면 청양고추 1~2개를 추가해보세요!](/video/cover/7676845624641260807.webp)
