Making perilla leaf kimchi is guaranteed to taste better in the
It's a vegetable that smells especially good in summer. Perilla leaves, which are both healthy and addictive, seem to have a stronger scent in the summer. If you chew it for a long time, it has a savory taste. It is a house-grown vegetable throughout the year, and especially in summer, the leaves of the open field are thick and bulky, making it perfect for making side dishes. If you only have one, you can eat a bowl of rice! Rice thief perilla leaf kimchi. Making perilla leaf kimchi deliciously. I'll show you the recipe.
2 serving
Within 20 minutes
시드님
Ingredients
  • Sesame leaf
    2pack
  • onion
    1ea
  • Carrot
    5cm
  • Radish
    little
  • Powerful rice flour
    1spoon
  • Water
    1cup
  • thick soy sauce
    1.5spoon
  • fish sauce
    1spoon
  • Starch syrup
    2spoon
  • Red pepper powder
    2spoon
  • plum extract
    1spoon
  • Garlic
    1spoon
  • ginger powder
    1/2ts
  • Red pepper powder
    2spoon
  • MSG
    1little
Cooking Steps
STEP 1/7
Leave the perilla leaves in water for more than 5 minutes and wash them clean.
Put it on a sieve and drain it
STEP 2/7
Stuff the glue.
STEP 3/7
Prepare the vegetables by chopping them.
STEP 4/7
Add all the seasoning ingredients to the cooled paste and add chopped vegetables and mix well.
STEP 5/7
One or two perilla leaves are overlapped with a spoon of seasoning.
You can put the garlic in shredded ones. It's also delicious if you add chives or vinegar.
STEP 6/7
This is the picture I ate right after I finished it. It was delicious when I ate it with grilled sliced pork belly.
This is the thumbnail picture after aging the kimchi refrigerator for about 4 days. You can see the ripe ones with the naked eye.
STEP 7/7
I served a stew with nothing special.
I'm going to put kimchi on the rice.
If you wrap the rice well and put it in one bite, the taste of the aged seasoning and the smell of the fragrant perilla leaf are harmonized.
Minced onions and carrots play a role in increasing the texture.
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