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Blog: www.joshuacooksthendraws.com/blog/8a2zm9kl6r4twp8ygstwf4751hccxi-xtad6

깻잎 (kkaennip) is a Korean herb that is quite popularly eaten as a wrap for KBBQ. It’s part of the mint family yet tastes completely different! I would say that it’s more earthy. I love this herb! And though it’s delicious eaten as a wrap, I also love it when made as a kimchi. The best thing about making it as kimchi is that it’s so much easier than other kimchi recipes! You just make the seasoning and slather it on each leaf. That’s it! You should always eat perilla leaf kimchi with rice though since it is very salty on its own.

Ingredients:
50 perilla leaves, washed
1 green onion, chopped
1 red chili pepper, sliced thinly
3 garlic cloves, minced
3 tablespoons gochugaru, Korean red chili powder
1 tablespoon sesame seeds, roasted
4 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons maesil, Korean plum extract, can also use sugar
1/3 cup water

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Timestamps:
0:00 Intro
0:20 Washing Leaves
1:02 Seasoning Sauce
3:02 Layering the Leaves
4:59 Enjoy!
#recipe #cooking #cook #fromscratch #homecooking #fyp #delicious #korean #koreanfood #kkaennip #kimchi #perillaleaves #perillaleaf #koreancooking #kkaennipkimchi

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