Kkaennip Sun Kimchi (Young Perilla Leaf Kimchi)
A special side dish kimchi quickly made by tossing blanched baby perilla leaves in a sweet and spicy fish sauce seasoning.
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 special side dish skips the hassle of marinating leaves one by one by briefly blanching baby perilla leaves and tossing them in seasoning. With a moist sauce based on anchovy broth and fish sauce, it is ready to enjoy right away without any fermentation. Easily prepared with simple ingredients, it is perfect for waking up your appetite.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Baby perilla leaves300 g
- White part of large green onion (daepa)
- Carrot1/2 (small)
Seasoning
- Gochugaru (Korean chili flakes)1 cup
- Sand lance fish sauce (or dried anchovies)2/3 cup
- Anchovy broth1 cup
- Minced garlic3 tbsp
- Minced ginger1/2 tbsp
- Rice syrup (jocheong) (or corn syrup (mulyeot))2 tbsp
- Sugar2 tbsp
- Toasted sesame seeds2 tbsp
- Soak briefly in water mixed with vinegar, rinse several times, and trim off any wilted leaves or tough stems missed during prep.
- If you have tender baby perilla leaves from early spring or do not mind chewing them raw, you can make this fresh without blanching.
Steps
Prepare the ingredients
Prepare the ingredients.
Wash the baby perilla leaves
Here is 300g of baby perilla leaves before washing. They may look clean, but there is plenty of dust and sometimes bugs clinging to them. Soak them briefly in water mixed with vinegar and rinse several times. Also trim off any wilted leaves or tough stems you missed during prep. Rinse until the water runs clear.
Blanch the baby perilla leaves
Fill a pot with plenty of water, place it on the stove, add 2 tbsp coarse sea salt, and bring to a boil. Add the baby perilla leaves, stir a few times until fully wilted, then immediately rinse in cold water several times to cool down and squeeze out the moisture thoroughly.
Make the seasoning
Prepare the white part of large green onion and carrot; finely julienne the carrot and finely chop the green onion. Add all seasoning ingredients and mix. Add the green onion and carrot, then let it rest for a moment so the vegetables soften, the seasoning blends well, and the color turns nice.
Toss together
Loosen up any clumped baby perilla leaves as you add them, and toss thoroughly. Taste and adjust to a sweet and salty finish so it is seasoned well enough to eat like kimchi.
Complete
Making plenty of seasoning keeps it moist like this. Seasoning it with a rich flavor helps it keep for a long time without spoiling. Since it is late in the season, the leaves felt stiff to chew raw, so I blanched them. If you have tender baby perilla leaves from early spring or do not mind chewing them raw, you can make it as a fresh kimchi. It is delicious eaten over warm rice right after making. Store it right away in the refrigerator and enjoy as a side dish. This tastes best eaten right away without fermentation.
Ppunwife's tips
- Making plenty of seasoning keeps it moist, and seasoning it with a rich flavor lets you enjoy it for a long time without spoiling.
- Store in the refrigerator right after making; it tastes best eaten right away without fermentation.
FAQ
Do I have to blanch the baby perilla leaves in boiling water?
When the stems are tough and stiff, briefly blanch them in boiling water, but if they are tender spring shoots or soft enough, you can make it raw without blanching.
Can I use a different fish sauce instead of sand lance fish sauce?
Anchovy fish sauce is also listed alongside the recipe ingredients, so you can use anchovy fish sauce instead of sand lance fish sauce.
How many days should I ferment it before eating?
There is no need for a separate fermentation period; store it directly in the refrigerator right after making and enjoy as a side dish.
