| Prep: 15 mins | Rest: 2 hours | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 7g | 1g | 8g |
| sugars | fibre | protein | salt |
| 3g | 2g | 3g | 1.2g |
When I first stumbled upon Kkaennip Kimchi (Perilla Leaf Kimchi), I was instantly intrigued by its vibrant colors and the promise of complex flavors. Growing up in Texas, my culinary roots are firmly planted in Southern and Tex-Mex traditions. Yet, my passion for food continually inspires me to explore dishes from around the world that harmonize with my love for bold, flavorful cuisine. Kkaennip Kimchi has become one such favorite in my kitchen, allowing me to infuse Korean flavors into my meals with ease.
### A Melting Pot of Ingredients
Kkaennip Kimchi is a splendid example of how simple ingredients can come together to create something extraordinary. The perilla leaves, a staple in Korean cuisine, offer a herby, almost minty flavor, contrasting beautifully with the crisp, slightly sweet notes of julienned Korean radish and carrot. Green onions add a touch of sharpness, while the combination of soy sauce, fish sauce, and gochugaru brings depth and spice to the dish. The sesame oil and sesame seeds add that final nutty aroma and texture that ties everything together.
This kimchi is remarkably versatile. It can be enjoyed on its own as a banchan (side dish), or used as a wrap for grilled meats, offering a refreshing counterpart to rich, smoky flavors. It also works wonderfully as an addition to rice bowls or even sandwiches for a unique twist.
### Health Benefits on Your Plate
Kkaennip Kimchi isn’t just a treat for your taste buds; it’s also packed with health benefits. Perilla leaves are rich in omega-3 fatty acids that are great for heart health. They also provide anti-inflammatory properties that can aid in reducing chronic ailments. The inclusion of garlic and gochugaru, known for their immune-boosting properties, makes this dish even more beneficial. Fermented foods like kimchi are celebrated for their probiotics, which are important for gut health and overall well-being.
One of the reasons I appreciate this dish so much is its potential to both delight and nourish. As a teacher, I’m always on the lookout for meals that are not only delicious but also balanced and beneficial for my family’s health.
### Where to Next?
If you enjoy Kkaennip Kimchi, you might want to explore other kimchi varieties such as Baechu Kimchi (Napa Cabbage Kimchi) or Oi Sobagi (Cucumber Kimchi). These dishes offer different textures and flavors but share the same foundation of umami and spice. And for those who enjoy pairing their meals, Kkaennip Kimchi complements Korean BBQ perfectly, adding a herbaceous contrast to the savory, grilled meats.
Dive into this recipe and let the bold, zesty flavors transport you to a new culinary adventure. Whether you’re a kimchi connoisseur or a curious newcomer, Kkaennip Kimchi has something truly special to offer.
What You’ll Need
- 30 whole perilla leaves
- 1 cup Korean radish (moo), julienned
- 1 cup carrot, julienned
- 1 bunch green onions, chopped
- 1/2 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons gochugaru (Korean red chili pepper flakes)
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
Method
Step One
Rinse the perilla leaves gently under cold water and pat them dry with a paper towel. Set them aside.
Step Two
In a large bowl, combine the julienned Korean radish, julienned carrot, and chopped green onions.
Step Three
In a separate mixing bowl, combine the soy sauce, fish sauce, sugar, gochugaru, minced garlic, sesame oil, and toasted sesame seeds. Mix well to create the seasoning paste.
Step Four
Add the seasoning paste to the bowl containing the radish, carrot, and green onions. Toss everything together thoroughly until all the vegetables are evenly coated with the seasoning paste.
Step Five
Take a single perilla leaf and place a small amount of the seasoned vegetable mixture on one side of the leaf. Fold the leaf in half to enclose the filling.
Step Six
Repeat the process with the remaining perilla leaves and seasoned vegetable mixture.
Step Seven
Once all the leaves are filled and folded, layer them neatly in an airtight container.
Step Eight
Store the container in the refrigerator for at least one day to allow the flavors to meld before serving. Enjoy your homemade Kkaennip Kimchi!
