Kkaenip (Perilla) Kimchi

깻잎 김치
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..

Ingredients

4 bunches Kkaennip (Korean Perilla, Shiso) or about 40 leaves with stems


Brine

Kimchi Seasoning

  • Brine
    • 2 cups 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

Preparation

  • Brine
    • 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 brine, making sure to get brine between leaves.
    • Place in a bowl and pour 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 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 container and let sit at room temperature for 1 hour.
    • Move to refrigerator and let sit for 24 to 72 hours before serving.

Serve as part of a ban chan array with a Korean meal.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About 3 ounces.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 20.8

Calories From Fat (3%) 0.72

Calories From Protein (22%) 4.55

Calories From Carbohydrates (75%) 15.53

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 0.1g <1%

Saturated Fat 0.02g <1%

Monounsaturated Fat 0.01g

Polyunsaturated Fat 0.02g

Trans Fatty Acids 0g

Cholesterol 0mg 0%

Sodium 760.99mg 32%

Potassium 154.28mg 4%

Total Carbohydrates 4.39g 1%

Fiber 1.88g 8%

Sugar 0.29g

Sugar Alcohols 0g

Net Carbohydrates 2.51g

Protein 1.33g 3%

Vitamin A 42.87IU <1%

Vitamin C 7.52mg 13%

Calcium 61.53mg 6%

Iron 0.5mg 3%

Vitamin E 0.9mg 9%

Vitamin D 0IU 0%

Thiamin 0.04mg 3%

Riboflavin 0.08mg 5%

Niacin 0.34mg 2%

Vitamin B6 0.1mg 5%

Folate 26.11mcg 7%

Vitamin B12 0.01mcg <1%

Pantothenic Acid 0.26mg 3%

Vitamin K 154.82mcg 194%

Phosphorus 23.84mg 2%

Magnesium 21.93mg 5%

Zinc 0.36mg 2%

Copper 0.08mg 4%

Manganese 0.53mg 27%

Selenium 0.72mcg 1%

Alcohol 0g

Caffeine 0mg

Water 59.4g 0%

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