A very tasty variety of kimchi. The light mint flavor of the perilla works very well with the kimchi seasoning. Kkaennip kimchi is great as a ban chan dish or added as seasoning to any ssam (leaf wrap) style meal.
4 bunches Kkaennip (Korean Perilla, Shiso) or about 40 leaves with stems
- 2 cups of water
- 1 tablespoon salt
- Kimchi Seasoning
- 1 teaspoon rice flour
- 2 tablespoons water
- 2 teaspoons fish sauce
- 2 teaspoons coarse ground red chili pepper
- 1 teaspoon fine ground red chili powder
- 12 cloves fresh garlic
- 1-ounce fresh ginger
- Stir salt and water together until salt is dissolved.
- Kkaennip Leaves
- Rinse in cold water and drain.
- Separate into groups of 5 leaves and tie stems together with clean cotton string.
- Dip tied leaf bunches into the brine, making sure to get brine between leaves.
- Place in a bowl and pour the brine over leaves.
- Let sit for 1/2 hour.
- Kimchi Sauce
- Mix water and rice flour together then heat over low heat until the mixture thickens slightly.
- Mince or fine chop three of the garlic cloves.
- Place remaining garlic and ginger in a blender with just enough water to blend into a thin paste.
- Mix all sauce ingredients together in a small bowl and let sit for 15 minutes to let the flavor develop.
- Final Mix
- Remove leaves from brine and shake gently to remove excess liquid.
- Dip a brush into kimchi sauce and spread a small amount on each leaf in each bunch, with a bit more sauce on the outer leaves (both top and bottom leaf).
- Stack bunches in a sealable container with the tied stems facing in opposite directions.
- Place any remaining kimchi sauce on top of stacked leaves.
- Close the container and let sit at room temperature for 1 hour.
- Move to the refrigerator and let sit for 24 to 72 hours before serving.
Serve as part of a ban chan array with a Korean meal.