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@kogabro: I'm gonna have to ask you to put your red summon sign down bro... #eldenring #authoritarianism #tothecliffwithyou #greenscreen

Kogabro
Kogabro
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Region: CA
Sunday 08 November 2026 21:00:57 GMT
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perilla leaf kimchi baby 🙂‍↔️ INGREDIENTS: - 70-75 (4-ounce) leaves perilla leaves, washed - 4 cups water - 2 teaspoons pink salt - 4 tablespoons soy sauce - 1 ½ tablespoons fish sauce - 3 tablespoons maesil cheong - 1 ½ teaspoon granulated sugar - 2 tablespoons gochugaru - 2 teaspoons minced garlic - 1 ½ tablespoons toasted sesame seeds, finely ground - ½ (141g) yellow onion, halved crosswise then very thinly sliced lengthwise - 3-ounce carrots, grated course - 4 (60g) green onion, thicker ends quartered lengthwise, remaining ends halved lengthwise, finely sliced - ½ (14g) Fresno chile pepper, pithed, seeded, and finely chopped - ½ (28g) jalapeno, pithed, seeded, and finely chopped INSTRUCTIONS (summarized, full recipe in bio): 1. Dissolve salt in a large bowl with 4 cups water. Submerge stacks of perilla leaves in salt water. Add a weight on top and set aside for 10 minutes, rotating stacks of perilla leaves, halfway through. 2. Make seasoning paste. Add all but vegetables to medium bowl and mix to combine. Add vegetables/remaining ingredients and mix to combine. 3. Using hands, gently squeeze stacks of perilla leaves of excess water. Give it a slap or two too, lol. Set aside in colander. 4. Place a stack of leaves on a large tray or cutting board. Mix seasoning paste occasionally (making sure to combine the liquid that's secreted). Working with one leaf at a time, grab a pinch of seasoning paste and thinly spread paste across the front of the leaf. Repeat with remaining leaves and paste. Stack leaves neatly so stems are aligned. When complete, transfer stacks of perilla kimchi to an airtight container, alternating placement of stacks per layer to form a flat layer. Enjoy immediately or refrigerate. Rotate half of each bottom stack to the top, rotating the top leaves to the bottom 24 hours later. #perillaleaf #kimchi #koreanfood #koreanmom #perillaleafkimchi #EasyRecipe
perilla leaf kimchi baby 🙂‍↔️ INGREDIENTS: - 70-75 (4-ounce) leaves perilla leaves, washed - 4 cups water - 2 teaspoons pink salt - 4 tablespoons soy sauce - 1 ½ tablespoons fish sauce - 3 tablespoons maesil cheong - 1 ½ teaspoon granulated sugar - 2 tablespoons gochugaru - 2 teaspoons minced garlic - 1 ½ tablespoons toasted sesame seeds, finely ground - ½ (141g) yellow onion, halved crosswise then very thinly sliced lengthwise - 3-ounce carrots, grated course - 4 (60g) green onion, thicker ends quartered lengthwise, remaining ends halved lengthwise, finely sliced - ½ (14g) Fresno chile pepper, pithed, seeded, and finely chopped - ½ (28g) jalapeno, pithed, seeded, and finely chopped INSTRUCTIONS (summarized, full recipe in bio): 1. Dissolve salt in a large bowl with 4 cups water. Submerge stacks of perilla leaves in salt water. Add a weight on top and set aside for 10 minutes, rotating stacks of perilla leaves, halfway through. 2. Make seasoning paste. Add all but vegetables to medium bowl and mix to combine. Add vegetables/remaining ingredients and mix to combine. 3. Using hands, gently squeeze stacks of perilla leaves of excess water. Give it a slap or two too, lol. Set aside in colander. 4. Place a stack of leaves on a large tray or cutting board. Mix seasoning paste occasionally (making sure to combine the liquid that's secreted). Working with one leaf at a time, grab a pinch of seasoning paste and thinly spread paste across the front of the leaf. Repeat with remaining leaves and paste. Stack leaves neatly so stems are aligned. When complete, transfer stacks of perilla kimchi to an airtight container, alternating placement of stacks per layer to form a flat layer. Enjoy immediately or refrigerate. Rotate half of each bottom stack to the top, rotating the top leaves to the bottom 24 hours later. #perillaleaf #kimchi #koreanfood #koreanmom #perillaleafkimchi #EasyRecipe
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