Fragrant and Savory Saeng Kkaennip Kimchi (Fresh Perilla Leaf Kimchi)
A summer side dish made by layering perilla leaves with a savory anchovy broth seasoning paste.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a special kimchi made by spreading a seasoning paste of anchovy broth and fish sauce over tender, fragrant in-season perilla leaves. After spreading the seasoning, leaving it at room temperature overnight lets the flavors soak in evenly, creating a reassuring side dish that sharpens your appetite.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Perilla leaves100 leaves
- Onion1/2 (medium)
- Red chili pepper3
- Large green onion (daepa)1 stalk
Seasoning
- Gochugaru (Korean chili flakes)2/3 cup
- Anchovy fish sauce (or sand lance fish sauce) (or sand lance fish sauce)2/3 cup
- Anchovy broth1 cup
- Minced garlic2 tbsp
- Sugar1 tbsp
- Rice syrup (jocheong) (corn syrup (mulyeot) 2 tbsp) (or corn syrup (mulyeot) 2 tbsp)2 tbsp
- Minced ginger1 tsp
- Toasted sesame seeds2 tbsp
- You can prepare the large green onion up to the middle part where it does not secrete slime.
- If you dislike the scent of fish sauce, you can mix soup soy sauce and regular soy sauce instead.
- If the stems of the perilla leaves are too long, trim them with kitchen shears. Just leave enough length to easily pick them up with chopsticks when finished. Soak them in water once, then wash them one leaf at a time under running water. Leaves can occasionally be wilted or have debris on them, so wash them leaf by leaf even if it is a bit troublesome.
- Stand the washed perilla leaves upright to drain the water.
Steps
You can prepare the large green onion up to the middle part where it does not secrete slime.
If you dislike the scent of fish sauce, you can mix soup soy sauce and regular soy sauce instead.
If the stems of the perilla leaves are too long, trim them with kitchen shears.
Just leave enough length to easily pick them up with chopsticks when finished.
Soak them in water once, then wash them one leaf at a time under running water.
Leaves can occasionally be wilted or have debris on them, so wash them leaf by leaf even if it is a bit troublesome.
Stand the washed perilla leaves upright to drain the water.
Finely chop the red chili peppers, onion, and large green onion.
Add all the seasoning ingredients together with the finely chopped onion, red chili pepper, and large green onion,
mix them well so they come together, and let it sit for about 30 minutes.
Spread a little bit of the seasoning paste over stacks of 2 to 3 perilla leaves.
Spreading about a tablespoon at a time made the amount of seasoning just about right.
After 3 to 4 hours, they wilted a lot and I ate them at dinner, and they were quite nice.
If you leave them at room temperature overnight, they will be nicely seasoned and ready to eat.
Before putting them in the refrigerator, swap the position of the top and bottom perilla leaves
so you can eat from the ones where the seasoning soaked in best first.
Ppunwife's tips
- Before putting them in the refrigerator, swap the position of the top and bottom perilla leaves so you can eat from the ones where the seasoning soaked in best first.
FAQ
What should I do if the distinct smell of fish sauce is too strong?
You can easily make it by using a mix of soup soy sauce and regular soy sauce instead of fish sauce.
How soon can I eat it after spreading the seasoning paste?
You can taste it after just 3 to 4 hours once the leaves have wilted, and leaving it at room temperature overnight lets the seasoning soak in even better.
How much of the stem should be left when prepping perilla leaves?
Just leave enough length to easily pick them up with chopsticks when eating, and trim away any excess length with kitchen shears.
