| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 7g | 1g | 27g |
| sugars | fibre | protein | salt |
| 5g | 4g | 5g | 2.3g |
From the heart of my Californian kitchen springs forth this beautiful and vibrant Perilla Kimchi, a Korean-inspired pickle appointed with the sweet and spicy flavors of Gujarat, India. I adore this recipe for so many reasons: its color, its texture, its delightful play of tastes, and of course, the health benefits that come with it.
The Perilla Kimchi Fusion
This Perilla Kimchi is an adventurous dance between the fiery spices of Korean cuisine and the sweet, tangy notes of Gujarati flavors that I grew up with. While it maintains the characteristic Korean taste that’s somewhat similar to traditional kimchi, this recipe acquires a distinctively Indian-American touch with its fresh mix of ingredients. It’s a joy to prepare and even more so to savor, making it the perfect accompaniment to a range of dishes, from Indian curries to Korean BBQ.
Nutrition and Health Benefits
Beyond its tantalizing blend of flavors, the Perilla Kimchi boasts a variety of health benefits. Kimchi is a natural source of probiotics, beneficial for the gut and overall immune system. The red chili flakes not only contribute to its spice profile but also provide capsaicin, known for its anti-inflammatory and antioxidant properties. Plus, the garlic and ginger included in this recipe are widely recognized for their health-enhancing qualities. So, while this dish might serenade your taste buds with bursts of flavor, it is also going the extra mile to take care of your health!
I could keep singing praises about this recipe all day, but I’m sure you would rather enjoy a bite of this fusion delight. So, put on your apron, gather the ingredients above, and let’s bring this Perilla Kimchi to life!
What You’ll Need
- 1.5 cups water
- 2 tablespoons glutinous rice powder
- 1 tablespoon sugar
- 2 cups fresh red chili pepper flakes
- 1 tablespoon salted shrimp
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 stalks green onions, sliced finely
- 1 small onion, chopped finely
- 1.5 cups radish julienne
- 60 perilla leaves
Method
Step One
Combine the water, glutinous rice powder and sugar in a pan. Stir it constantly over medium heat until it bubbles. Once it starts to bubble, turn the heat down to low, still stirring, until it thickens into a paste-like consistency. Remove it from the heat and let it cool.
Step Two
While the rice paste is cooling, you can start preparing the chili paste. In a bowl, add the red chili pepper flakes. To this, add the salted shrimp, fish sauce, minced garlic, minced ginger, finely sliced green onions, and the chopped onion. Mix it well.
Step Three
Once the glutinous rice paste is cooled, add it to the chili paste. Make sure to mix it well so the rice paste can imbue the chili paste mixture with a great texture and flavor.
Step Four
Add the radish julienne to the chili mixture, combining well so that everything is evenly distributed.
Step Five
Take a perilla leaf and use a spoon to smear a generous amount of the chili mixture onto the leaf. Stick a second leaf onto the first, and repeat the smearing process. Continue this layering process until all leaves are used up.
Step Six
Finally, store the layered perilla leaves in a jar and let them sit for about a day for the flavors to meld together. After this, the Perilla Kimchi should be ready to serve! Remember to refrigerate the leftovers to enjoy them for a longer time.
