KKAENNIP KIMCHI

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.