Korean Perilla Leaf Kimchi (Kkaennip Kimchi): A Summer Recipe Without Sugar!
Hello, this is the Oven Wizard!
Did you know that perilla leaves are mostly eaten in Korea?
We enjoy them in kimchi and as pickled side dishes (jangajji), right?
Having this one side dish in the summer means you don't need any other 'rice thief' (a dish so good you can't stop eating rice)!
Being able to eat this deliciousness is a blessing. Hehe.
There aren't many countries that consume the leaf itself as a main ingredient in kimchi, pickled dishes, or wraps in large quantities.
In Japan, China, and some parts of Southeast Asia, it's mainly used as a flavoring herb, garnish, or in small amounts for pickling.
It's a shame to only use it as a garnish, and we know that too well!
So, let's transform it into delicious perilla leaf kimchi! ^^
Large Batch Perilla Leaf Kimchi Recipe
Mom's Secret Tip!
This time, I made a large batch of perilla leaf kimchi using 650g of leaves.
There's a secret tip from my mom that you absolutely must follow for summer perilla leaf kimchi.
That's "Don't add sugar!"
I thought the sweetness of perilla leaf kimchi came from sugar, but it turns out if you add sugar to perilla leaf kimchi made in the summer,
the perilla leaves become slimy and the texture is not good, so she doesn't use it.
So, how do you make delicious perilla leaf kimchi in the summer?
Let me share the recipe.
Sugar-Free Perilla Leaf Seasoning: Delicious Perilla Leaf Kimchi Golden Recipe
Ingredients
Perilla Leaves 650g
Onion 1
Carrot 1/2
Korean Chives 1 bunch
Sesame Seeds 3T
Optional Chili Peppers (red)
<Seasoning>
Soy Sauce 140g
Water 160g
Fish Sauce 70g
Gochugaru (Korean Chili Powder) 70g
Minced Garlic 2 1/2T
Mirim (Cooking Wine) 3T
Plum Syrup 3T
Asian Pear Puree 1T
New Sugar (optional, a very small amount of artificial sweetener) 1t
STEP 1. Prepare the Ingredients
1.
Gently wash the perilla leaves in running water and drain them in a sieve.
Make sure to remove as much moisture as possible.
Especially in the summer, it's important to remove as much moisture as possible.
This will prevent the sauce from becoming too watery.
2.
Chop one bunch of Korean chives finely,
and thinly slice the onion and carrot.
STEP 2. Make the Seasoning
3.
In a bowl, add soy sauce, water, fish sauce, mirim, plum syrup, minced garlic,
and gochugaru.
4.
Add the sliced onion and carrot to the prepared seasoning sauce and
mix lightly.
5.
Taste and adjust the sweetness.
I added 1t of New Sugar and 1T of Asian pear puree.
Adjusting the sweetness at the end prevents the perilla leaves from
absorbing the sweetness too quickly,
allowing you to maintain a clean and refreshing taste.
Using plum syrup and Asian pear puree instead of sugar
adds sweetness while keeping the texture crisp without sliminess.
6.
Add the finely chopped Korean chives and 3T of sesame seeds,
and mix well to complete the perilla leaf kimchi seasoning.
STEP 3. Make Perilla Leaf Kimchi
7.
Spread the perilla leaf seasoning evenly on 4-5 overlapping perilla leaves.
Repeat this process, stacking them layer by layer.
Pour the remaining seasoning evenly over the top to finish.
Aging it in the refrigerator for about a day will
allow the flavors to meld and make it even more delicious.
Secret TIP for the Golden Perilla Leaf Kimchi Recipe
Why not add sugar in the summer?
✔️Muco-substance Reaction
The perilla leaf stems and veins contain a small amount of muco-substance (polysaccharide component).
When sugar meets this muco-substance, the viscosity increases, which can create a slimy texture.
✔️Osmotic Pressure
Sugar has a strong osmotic pressure, which quickly draws moisture from the surface of the perilla leaves. In this process, the perilla leaves may feel soft but also soggy and slippery.
✔️Mom's Tip!
Mom says that if you use fruit syrups like plum syrup and Asian pear puree instead of sugar, the sweetness and aroma are enhanced, and the shelf life is improved. So, in the summer, she uses syrups and a little New Sugar to control the sweetness of the perilla leaf kimchi.
How to Enjoy Perilla Leaf Kimchi Deliciously in the Summer
✔️Always refrigerate it in the summer.
✔️When taking it out of the kimchi container to eat over a long period of time, use clean chopsticks each time.
✔️You can start eating it after aging for one day and enjoy it deliciously for 1-2 weeks.
While making a large batch of perilla leaf kimchi in the summer, I realized that
it's not just about the ingredients and seasonings, but also about
the small secrets that maintain the texture and balance
that make a big difference.
As my mom emphasized, by not adding sugar and
adjusting the sweetness with New Sugar and Asian pear puree at the end,
the unique refreshing taste and texture of the perilla leaves are preserved, and
you can enjoy it without feeling weighed down even in the summer.
Also, I realized once again that perilla leaves are a special vegetable that is enjoyed in so many different ways only in Korea.
As kimchi, as pickled dishes, as wraps…
It's so charming that you can add richness to the summer table with just perilla leaves.
This summer, with a batch of perilla leaf kimchi that you made in large quantities,
you can reduce your side dish worries, and
your table will be even more abundant.
Mom's summer perilla leaf kimchi, which carefully preserves the texture, aroma, and sweetness!
Use these tips and make it deliciously! ^^
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