Kennip kimchi

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 6

Kennip kimchi (perilla leaf kimchi) is typically made with a very salty and rich sauce. This version is anything but! Add a water-based sauce to lightly season and marinate the leaves, and it brings out the refreshing minty notes of the perilla.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Perilla

50 perilla leaves (110 g)
1 teaspoon distilled white vinegar

Sauce and vegetables

5 tbsp. gochukaru (Korean chili pepper), coarsely ground
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tbsp toasted sesame seeds + extra for sprinkling
1 tsp. granulated sugar
3 cloves garlic, minced (about 1 tablespoon)
1 cm ginger root, finely chopped (about 1 tsp)
90 g Chinese chives, chopped
1 piece 2.5 cm carrot (about 30 g), cut into thin strips
Half a small onion, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kimchi, red pepper flakes, fish sauce, soy sauce, carrot, ginger root, sesame

Cooking the dish according to the recipe:

Perilla:

Line up and stack the perilla leaves. Trim the stems with scissors, leaving 0.5-1 cm. Combine 5 cups of water and vinegar in a large bowl. Add the perilla leaves and soak in the vinegar solution for about 5 minutes. Drain completely, placing the leaves in a colander.
Sauce and vegetables:

Meanwhile, in a bowl, combine 1/3 cup water with the gochukaru, fish sauce, soy sauce, sesame seeds, sugar, garlic, and ginger. Add the green onions, carrots, and onions.

Stack 2-3 perilla leaves on a large plate. Spoon 1 teaspoon of sauce onto each stack (2 teaspoons for larger leaves) and spread gently to coat. Stack 2-3 more leaves and spread with sauce. Press the leaves gently as you stack them.
Sprinkle with sesame seeds and serve immediately with rice, or transfer the leaves neatly into a container, seal tightly, and refrigerate for 1-2 hours. After about an hour, the liquid will have collected in the container. Serve the kimchi kennib with the liquid and sprinkle with sesame seeds.

Storage tips

Kimchi kennip is best served immediately or within 1-2 hours of removing from the refrigerator, but it can also be stored in a tightly sealed container for up to 7 days. The longer you store it, the darker and chewier the leaves will be. Leaves not covered in sauce may develop dark spots, so turn them over to ensure they stay covered in the sauce for longer storage.