Recipe of Perilla Leaf Kimchi made in late
Perilla leaf kimchi that you make in late summer tastes better when you make it with light young leaves If you dip it in soft young sesame leaves, this is a delicacy.^^ Then I'll take the recipe for perilla leaf kimchi that I make in late summer
6 serving
Within 30 minutes
푸키베베
Ingredients
  • Sesame leaf
    120g
  • leek
    60g
  • Carrot
    25g
  • Sesame
    1TS
  • Fish soy sauce
    100ml
  • crushed garlic
    2TS
  • chopped ginger
    1ts
  • Sugar
    1TS
  • plum extract
    2TS
  • Thick red pepper powder
    4-5TS
Cooking Steps
STEP 1/6
Wash fresh perilla leaves in running water and drain them.
STEP 2/6
Add 2 tablespoons of minced garlic, chopped ginger, plum syrup and sugar to the fish sauce and stir well Until the sugar melts..
STEP 3/6
Add red pepper powder and sesame seeds. Add thick red pepper powder while checking the concentration It's perfect to add 4+1/2 tablespoons
STEP 4/6
It's good to use red pepper, but I didn't have it, so I replaced it with green onions and carrots I cut the carrot into small pieces and cut the green onion in half.
STEP 5/6
If you put it in the sauce and mix it well, the sauce is ready!!
STEP 6/6
Let's put on the perilla leaf sauce! Put 2-3 pieces of perilla leaves on top and spread the seasoning evenly. You can do this repeatedly.
* If you don't have chopped ginger, you can skip it. If you don't have plum extract, you can add a little more sugar. * Instead of chopped carrots, add 3 green peppers and 2 red peppers I used the ingredients at home because I didn't have them.
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