Perilla Leaf Kimchi (Kkaennip Kimchi)

Ingredients

• 10 oz Perilla Leaves (Kkaennip) (large leaves or bunches)
• 1/4 each yellow onion (sliced)
• 1/2 each carrot (julienned)
• 5 green onions (sliced)
• 5 Korean green chili peppers (substitute Jalapeno pepper)
• 1 Kelp (2 in x 2 in piece)
• 80 ml water
• 1/3 cup soy sauce (Korean Jin Ganjang)
• 4 tsp Korean anchovy fish sauce (Myeolchi Aekjeot 멸치액젓)
• 6 Tbsp maple syrup
• 2 oz Korean red chili powder (Gochugaru)
• 3 1/2 Tbsp garlic (chopped)
• 1/2 Tbsp ginger (grated or chopped)
• 3 Tbsp sesame seeds

Instructions

1. 1

   --- Make Kelp Broth ---

2. 2

   In a small pot, add 80 ml water and dried 1 Kelp (dasima). Let it simmer for 15 min while you prepare all the ingredients. After 15 min, turn off the heat and transfer broth to a bowl so it cools down.

3. 3

   Rinse 10 oz Perilla Leaves (Kkaennip) in water and let it drain in colander.

4. 4

   Slice 1/4 each yellow onion, 1/2 each carrot, 5 green onions, 5 Korean green chili peppers.

5. 5

   Chop 3 1/2 Tbsp garlic and grate 1/2 Tbsp ginger.

6. 6

   Make Yangnyeom - mix 1/3 cup soy sauce, 4 tsp Korean anchovy fish sauce, 6 Tbsp maple syrup, 3 1/2 Tbsp garlic, 1/2 Tbsp ginger, 2 oz Korean red chili powder (Gochugaru) and kelp broth.

7. 7

   In a larg bowl add Perilla leaves, sliced onions, carrots, green onions, chili peppers and the yangnyeom. Gently mix everything until the leaves are evenly coated. Sprinkle Sesame Seeds.

8. 8

   Transfer to a container and refrigerate for 1 day before serving.