"Kennip" is the Korean word for perilla leaves, which are a widely used herb in Korean cuisine. Kennip kimchi is a popular side dish that can be prepared without the need for fermentation or brining. Typically, it is used to wrap rice, creating a delightful combination of flavors and textures. Additionally, perilla leaves pair well with grilled fish or meat, making for a perfect accompaniment to a Korean barbecue meal.

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Ingredients
50 perilla leaves (kennip in Korean)
1/2 small onion or 1/4 large onion
5cm or 2 inches carrot
sauce
1 tablespoon chopped garlic
3 tablespoons dark soy sauce
1 tablespoon light soy sauce
3 tablespoons gochu garu (Korean chili flakes)
1/2 tablespoon brown sugar
3 tablespoons water
- Extra 1/4 cup of water to add in the bowl into the empty bowl, and to wash off the remaining seasoning.

Instructions
1. Mince the garlic. Cut the onion in half lengthwise and then thinly slice it. Slice the carrot very thin.
2. In a big bowl, combine dark soy sauce, light soy sauce, brown sugar, Korean chili flakes, chopped garlic and water. Add sliced onion and julienned carrot to the bowl, and mix. Set it aside.
3. Cut the ends of the perilla leaves, leaving half an inch. Place a few leaves on the plate and add about 1/2 teaspoon of the sauce to each leaf.
4. Transfer the seasoned leaves to the container. Add half a cup of water to the bowl. Pour in the remaining sauce on the seasoned perilla leaves.
5. Put it in a refrigerator.
- You may eat immediately. It is recommended to consume within a week.

More information
WebSite : www.ongofood.com
Instagram : www.instagram.com/ongofoodkorea

#kimchi #vegan #perilla leaves #Korean side dish #spicy side dish

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