Young Perilla Leaf Kimchi recipe - ingredients, nutrition and when to eat it
Young perilla leaf kimchi is a side dish made by briefly blanching tender perilla shoots and tossing them in a seasoning of red pepper flakes and fish sauce.
Young perilla leaf kimchi is a side dish made by briefly blanching tender perilla shoots and tossing them in a seasoning of red pepper flakes and fish sauce. Their distinctive fragrance and gently peppery flavor pair beautifully with rice, making this a lovely addition to lunch or dinner in early summer.
Vegetables · 15 minutes to cook
Tips: Blanch the young perilla leaves only until wilted, as cooking them too long will dull their fragrance and texture.
Tips: Squeezing out the water too firmly can keep the seasoning from soaking in evenly and cause the leaves to clump together.
Tips: Rather than seasoning heavily from the start, taste after 10 minutes and add a little more fish sauce if needed.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Young perilla leaves — 100 g
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 1 Tbsp
- Minced garlic — 0.5 Tbsp
- Scallions — 1 Tbsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 500 ml