Perilla leaf kimchi and perilla leaf pickles (깻잎)

From the creator

How to make these 2 delicious sidedishes. Check the recipe here at http://www.maangchi.com/recipe/kkaennip-kimchi-and-jangajji Kkaennip kimchi Ingredients: 
Perilla leaves (135 grams: about 3 cups), 3 tbs fish sauce, ¼ cup of onion, 4 cloves of garlic, 2 stalks of green onion, 1 ts honey , 1-2 tbs hot pepper flakes, roasted sesame seeds, carrot (2 tbs) Directions: 1.Wash and drain 135 grams (about 3 cups) of perilla leaves and put them into a basket.
*tip: wash both sides of each leaf in running cold water and shake to drain water 2. Next, let's make kimchi paste!
Put these ingredients in a bowl and mix them together with spoon:
4 cloves minced garlic, 2 chopped green onions, ¼ cup amount of sliced onion, 2 tbs of carrot cut into matchsticks, 3 tbs fish sauce, 1 -2 tbs hot pepper flakes, 1 ts honey. 3. Spread some paste between the leaves.
*tip: You don't need to put paste on every leave but every 2 leaves Now you made kkaennip kimchi! Gratz! : )
Put the kimchi in a container and keep it in the refrigerator. Serve with rice and sprinkle some roasted sesame seeds before serving. Kkaennip jangajji (Korean style perilla leaves pickles) Ingredients:
1 pound of Perilla leaves (about 450 grams), soy sauce (1½ cup), a medium size apple, 1 medium size onion, 4-5 cloves of garlic, 1 cup water, 2 jalapeno pepper, 1 tbs of sliced ginger. Directions: 1. Wash and drain 1 pound of perilla leaves and put them into a basket.
*tip: Wash the both sides of each leaf in runny cold water and

Published 2009-08-05 · Watch on YouTube ↗
Availability and playback restrictions are controlled by the original channel.