Perilla leaf kimchi and perilla leaf pickles (깻잎)
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- Опубліковано 4 сер 2009
- How to make these 2 delicious sidedishes. Check the recipe here at
www.maangchi.com/recipe/kkaenn...
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 shake it to drain water
2. Prepare 1½ cup soy sauce to salt the leaves.
3. Pick some perilla leaves (about a dozen leaves) and put them into a large bowl. Drizzle soy sauce directly between the leaves, little by little.
4. Repeat until you used all the leaves. (You will see some soy sauce on the bottom of the bowl)
5. Turn the leaves over a couple of times to salt evenly and wait about 1 hour.
6. 1 hour later, squeeze the leaves slightly and put them into a container.
7. Transfer the liquid of soy sauce brine to a pot.
8. Add 1 cup of water, 1 medium size sliced onion, 4-5 cloves garlic, 1 medium sized sliced apple, 1 tbs of sliced ginger to the brine.
9. Bring to a boil for 30 minutes over medium high heat.
10. Strain the brine and cool it down until it reaches room temperature.
11. Pour the brine onto the leaves in the container and keep it in the refrigerator.
Serve with rice! When you serve it, transfer some leaves to a serving plate and garnish with roasted sesame leaves and shredded red pepper (called shilgochu or silgochu: 실고추). - Навчання та стиль
Trying out this recipe 14yrs after you posted it! My mom used to make these for me but we live in different countries now and I have been missing her 갯잎.
Wonderful!
Hi ! M from India ,I never heard of kimchi or Perrila leaves ,but after watching this ,I love it n want to taste it🥰
Every summer in my garden many perilla grows and I’m always thinking what to do while searching Korean foods (like very much Korean foods eps kimchi)I saw your Chanel and I’m very happy to know there are a lot of perilla leaves uses next time I’ll try perilla leaves kimchi oh your pan-fried perilla leaves with beef fillings awesome I’ve tried chicken also and my family loves very much thank you 💐
2021.... I need more perilla leaves recipe
MMMM delicious! I remember when my mom's Korean coworker made this perilla leaf dish for her and it was delicious! Along with the spicy cucumbers, Korean food is soo refreshing!
@superstealthy 1.combine 1 cup of short grain rice, ½ cup of sweet brown rice, ½ cup of barley rice, and 2 tbs of black sweet rice
2.Wash and drain a couple of times and put it in a pot with a thick bottom
3.Pour 2 ½ 3 cups of water into the pot and soak it for a few hours and close the lid.
4.Bring the pot to a boil over medium heat for 10 minutes.
5.Open the lid and turn the rice over with a rice scoop or spoon.
6.Simmer it over low heat for another 10 minutes!
I really love this side dish🥰😘😍i try to make it on my own too thanks for this video
This looks so delicious! I've actually never had this before at Korean restaurants, so I look forward to making this and eating this at home. It looks so yummy when you eat it with the rice. Thank you for another great video!
i love this recipe . i wish for an updated version MAANGCHI please!
i love your videos, you're always smiling and this looks very delicious :) thank you for posting those videos !
You are awesome!
Luv your recipes! Thank you! I'm trying to grow Perilla from micro greens I bought from a local organic herb store. :)
Thank you very much !! It sounds like you surprised your Korean friends with the korean dishes that you made! cool!!
thank you for posting this awesome video!!! i love the recipes!
Thanks for posting this. It looks delicious!
Thank you! I found perilla leaves in Barcelona and made this. Delicious!
Hello Maangchi! I am in Seoul now! I had my first kkaenip jjangaji two days ago and i fell in love with it! Yummy!! Totally addicted!
Thank you for your video, I had made Perilla kim chi, very delicious!
I love perilla leaves how do u grow them? if u can show to do this like u did with soy bean sprouts would be great.
Yayy! Thanks for your quick response! I will go pick the plants from my garden today and make gat kimchi tonight =) I've watched drama "Kimchi Family"...so, I feel that making kimchi is a lovely connection between food, family and love... Thank you for sharing your recipes with me to make that happen =)
I just finished perilla leaves kimchi and pickle. Oh.. it was so great. You never failed to make my taste buds dance whenever I follow your recipe.
My family is happy with maangchi brand recipe~^^.
I love it! I wanted to see this recipe I cant wait to try it!
Ah! gotta love 깻잎! I will try to grow them in my orchard. Thanks for the tip.
Maangchi, I'm loving your recipes. I grew Parilla many years ago... Now it's time once again. I need to make Parilla kimchi / pickled. YUMMMMM
Yes, I know you will try this recipe out. Hope you can find the leaves easily. I posted the photo of perilla leaves on my website. Say to korean grocer, "do you have kkaennip?"
just what I hoped to find! In our food pantry, bunches of purple Perilla leaves are given away. Iknew what they are, had seem them prepared in a Korean Temple, and now I know how to prepare them!!! thanks!
Thanks maangchi. You helped me a lot.
I had this before the Perilla leaf Kimchi and the Perilla leaf pickles, it is so good!!! Thanks for sharing!!
Thank you for sharing this is one of my favorite dish here in korea..I will follow your tips..thanks..
I’m about to try a combination of both of these recipes
Thank you for excellent vdo!! Delicious!!
I might have to grow perilla in my garden just to make the pickes. They look so yummy!
Perfect! Thank you so much Maangchi! :)
I love to wrap a pickled perilla leaf around a steaming hot spoonful of rice. YUM! Thanks for the great video. ^^
Thanx for another great vid! we missed you!
I just bookmarked your website, I love your cooking! I just recently bought samgak kimbap mold at h-mart!
Thank you!!
I love kkaennyip!
Oh my... looks amazing...
wow you're such a pro at knifing.
You are right! It goes with rice!
Last yesr I grew my own leafs in Moscow. Thank you for video. It was very intersting for me.
iloveyou maangchi....
i always run to you whenever i want to try korean style..
oh! my aunt loves eating this. i should make it for her someday. :] thanks for the recipe!
Wow!! This looks soooo delicious--thx.
Wow, this one's a window to the past.
I'm growing perilla for the first time this year. My variety is purple underneath. We're eating it fresh but soon we'll be getting more so much that I'll have to pickle some. My husband & I love it pickled, too, so it's all good. :) Added to my Faves so I won't forget this. lol Thanks
i am making this tomorrow i am so happy i found a korean store that sell's perilla leaves also can't wait to eat them with sangyopsal
thanks a lot mangchi
this looks good!
i should try making this for my mom sometime. but shes not a very big fan of spicy foods.
good day from Saskatchewan Canada, can we canned the soy sauce one? and thank you learn to love kimchi from you.,right now i am making them fresh from my garden.
i so agree with you!
maangchi, i love kaenip! will be making this. can u tell me what do u put in your rice? please say it in english and korean. thanks!!
u got chopping skills!! *subscribed*
Hi! I was wondering if you knew where to get perilla leaf seeds from since I would like to start harvesting them. This looks delicious and I would love to try this recipe out.
@Maangchi k thx i hav give it a try it was yummy with white rice!
It sounds like you and your mom are good at cooking!
Grew perilla this summer and tried the leaf pickle. The brine smelled so good when it was boiling and the end product is soooo good.
You should really make this video again 😍😍
awesome! Some of my readers are growing perilla leaves in their garden, too.
How long can keep in refrigerator? Is it will turn bad if to long in frigde? Or when the best time toeat?
This stuff is pretty good. Healthy veggie pickle, not to sour, flavorful, a very unique taste. Goes great with rice, spicy version good too. The leaves taste good fresh too. Sometimes sushi places use it as garnish. Fresh leaves go great with sushi and sashimi too.
did you get that glass container with the flaps on the side from a korean store? the H Mart near my house sells them :)
YUM!!!! Btw, does anyone know if the perilla seeds, that are sold at Korean markets, are toasted or still viable (for sprouting)?
Maangchi, I am so glad you filmed these recipes. I was at my local Kaiten Sushi restaurant that is run by Korean Sushi Chef. He and I talk often about many things. He shares Korean food with me now and again. One night, he gave me rice wrapped in Kkaennip. He had pickled the leaves for over a year. What an amazing flavor!
We planted this like 4 years ago at our little garden at home, and we never replanted or anything but it grows back every year ^.^ !! Thats why we have freash leafs to eat with any meat or kimchi :)
anywayyy thanks for an awesome video Maangchi!
Hahaha Maangchi you got kkaetnip bang hair too!! 🤣 I mean we call the hairdo with flat bang perilla bang when my shool time in 90s !! Hahaha all good meaning ya! thank you for speading Korean dish to the world 🌎
: )
anything can be kimchi 'd if you believe hard enough
Real talk tho, i love your recipes maangchi!
cool! but should I make the soy sauce watery? the one which i bought is more thicker than the one which you used
Annyeonghaseyo eonni..
I watched most of your kimchi recipe video because I love kimchi so much. I've tried made cabbage kimchi once, but it doesn't taste very well (too radish-y)..
Is there any measurement how many garlic, fish sauce, ginger, onion, and carrot you use for every kilogram of cabbage?
Gamsahamnida eonni.. :)
Hi Maangchi, I have this growing in my backyard, and I want to make this Kkaennip jangajji. But I have a question. In your other kimchi videos, after you brine the vegetable and the water comes out, you always rinse away the salt (three times ^_^ ). But for this one, you don't have to rinse away the soy sauce before you pour the brine back into the leaves? I just want to make sure it's not too salty.
Thanks!
Oh i just subscribe you are such a warm host love your videos
I made this exactly to recipe except I didn't have any carrots. It was tasty but super salty.
wow! you're great at chopping! =)
Mouth-watering.
What's really awesome about your recipes is that they're not greasy. And to be honest, healthy (not greasy) food is rare or hard to make. I can tell because I just got my gall bladder remove :'( and I must avoid any greasy food. It's like Mission Impossible ;(. Thanks for the vids :)
Im growing perilla from seed, still waiting they produce more leaves, can't wait to make them being kimchi. ☺ kamsahapnida for the receipt.
@Alesija1 yes, I'm looking forward to the photo!
My favorite chef!!!!!!!!!!!!!!!! :)
l like all your cooking.
Hi Manngchi!
Where can I get the Perilla leaf from?
I just had this for dinner :D
I have fought this stuff in my yard for 20 years! I had no idea what it was! Now I'm actually looking forward to it growing and hopefully I can contain it :)
Hi Maangchi! Yesterday I accidentally bought Perilla Leaf Kimchi instead of nappa cabbage one. I want to know beside eating it like a side dish, can we do any dish with it? Like a soup or stir fried? ☺️
i love kkaennip!! but we dont have this in singapore D:
Wow! Amazing! But it's pretty difficult to get sesame leaves in the Scottish Highlands. When I live and work in Korea next year I am DEFINITELY making these recipies! ^__^
@Alesija1 wow, great news!
Hi Maangchi, how long does perilla kimchi and pickle will last in ref? Will it be okay after 3 mos? Planning to make lots of korean side dish so I don't have to cook during meal time.
say hello to him for me! You guys seem to make good friends! Cool!
Hi reeram! I have been thinking about growing this in my garden but I wasn't sure how well it would do in Zone 7. I can find people who sell the seed but I cant find instructions on how to grow it. Can you please tell me what zone number you have and how you are now caring for it? Thanks!!
@sinnerinheaven85 Good luck with making delicious perilla kimchi! I made it yesterday, too.
thank you!!!
Are there any greens that could be added to kimchi?
Where do I get perilla leaves? I really want to make this! Can you grow them around here? I live around where you do, Maangchi.
oh, I envy you! : )
I like your show sooooooo much☺☺☺☺☺
my father loves this a lot.
Thanks !
Hi Maangchi! Thanks for posting this. I have been thinking about growing this plant but I wasn't sure what all I could do with it. Now I have more ideas and I definitely want to buy the seeds!
I've fresh Korean mustard leaf (jeok gat) growing in my garden and have no idea what to do with it. Im not Korean and dont know how it's normally eaten. Can I use the Jeok Gat as Perilla substitute in this recipe?
I have the small purple ones, is it the same?
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