Best Kkaennip Kimchi Recipes

Perilla Leaf Kimchi (Kkaennip Kimchi) image

Provided by Holly Ford

Time 45m

Number Of Ingredients 15

50 Perilla leaves
1/2 onion (thinly sliced)
1/2 carrot (sliced into thin matchsticks)
2 red chilies
3/4 cup anchovy stock*
3 tbsp Korean chili flakes (gochugaru)
2 tbsp Korean fish sauce
1 tbsp Korean soup soy sauce (gukganjang)
1 tbsp sugar
1 tbsp Korean corn syrup (mulyeot) (optional)
1 tbsp garlic (finely minced)
2 tsp toasted sesame seeds
4 large dried anchovy
1 piece dried sea kelp (dashima)
2 cup water

Steps:

Clean perilla leaves in water thoroughly. Drain well to remove excess water. (Use a salad spinner if you own)
To make the anchovy stock, simmer together anchovies and sea kelp in water for 5 minutes. Discard the anchovies and sea kelp, reserve the stock.
In a small mixing bowl combine chopped fresh chilies, Korean chili flakes, fish sauce, soy sauce for soup, sugar, corn syrup (if using), garlic, and sesame seeds. Add 1/2 cup of anchovy stock to the mixture and stir well. The seasoning paste will be runny.
Place two perilla leaves stack together on the shallow plate (I use a glass pie dish) spread 1 teaspoonful of seasoning paste around on top of leaf. Sprinkle a few slices of onion and carrots on top. Place another 2-3 leaves on top and spread the seasoning paste and vegetables again; repeat the layers. You don't need to spread the seasoning on every leaf, just on every 2-3 leaves. Place perilla kimchi in an airtight container.
Pour 1/4 cup of remaining anchovy stock to the seasoning paste, swirl around, and pour over the leaves. Press down gently with a spoon.
Let the kimchi sit on the room temperature for 1 day and store in the fridge afterwards. Serve with rice as a side dish.

Kkaennip Kimchi image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

50 perilla leaves (4 ounces)
1 teaspoon distilled white vinegar
5 tablespoons coarse gochugaru (Korean red chile flakes)
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame seeds, plus more for garnish
1 teaspoon granulated sugar
3 cloves garlic, minced (about 1 tablespoon)
1/2-inch piece ginger, minced (about 1 teaspoon)
3 ounces Chinese chives, chopped
1-inch piece carrot (about 1 ounce), julienned
1/2 small onion, thinly sliced

Steps:

For the perilla: Line and stack the perilla leaf stems and cut off with scissors, leaving 1/4 to 1/2 inch of stem.
Combine 5 cups of water and the vinegar in a large bowl. Add the perilla leaves and soak in the vinegar solution for about 5 minutes. Drain completely in a colander.
For the sauce and vegetables: Meanwhile, whisk 1 cup of water with the gochugaru, fish sauce, soy sauce, sesame seeds, sugar, garlic and ginger in a bowl. Add the chives, carrot and onion.
Lay 2 to 3 perilla leaves down in a single pile on a large rimmed plate. Spoon 1 teaspoon of the sauce mixture over the leaf pile (2 teaspoons if the leaves are large) and spread gently to cover. Lay down 2 to 3 leaves again and repeat with the sauce. Gently press down as you pile.
Garnish with sesame seeds and serve immediately alongside rice, or transfer the leaves, neatly stacked, to an airtight container and refrigerate for 1 to 2 hours. After about an hour, liquid will pool in the container. Serve the kkaennip kimchi with the liquid and garnish with sesame seeds.