KKAENNIP KIMCHI

Kkaennip Kimchi image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

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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.