If you like or don't mind the unique taste of perilla (sesame leaves), give this easy kimchi a try. Surprisingly it is quite addictive and spicy (think I was slightly heavy handed with the red pepper flakes me thinks!!); eaten with plain rice!!Aother recipe by maangchi.
Ingredients
Perilla leaves (135 grams: about 3 cups)
3 tbsp fish sauce
1/2 medium onion, sliced
4 cloves of garlic, minced
2 stalks of green onion, sliced to 1/2 inch length
2 tbsp carrots, julienned
1 tsp honey (can't really taste it or can substitute with castor sugar)
1-2 tbsp hot pepper flakes
roasted sesame seeds
Method:
1. Wash and drain 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. For the kimchi paste - put rest of ingredients into a bowl and mix. Taste, add a little caster sugar if required. It can be quite spicy so put 1 tbsp and taste first.
3. Spread some kimchi paste between the leaves and store in container. TIP tuck in the stems down so that it will soak up some of the kimchi mixture paste.
Ingredients
Perilla leaves (135 grams: about 3 cups)
3 tbsp fish sauce
1/2 medium onion, sliced
4 cloves of garlic, minced
2 stalks of green onion, sliced to 1/2 inch length
2 tbsp carrots, julienned
1 tsp honey (can't really taste it or can substitute with castor sugar)
1-2 tbsp hot pepper flakes
roasted sesame seeds
Method:
1. Wash and drain 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. For the kimchi paste - put rest of ingredients into a bowl and mix. Taste, add a little caster sugar if required. It can be quite spicy so put 1 tbsp and taste first.
3. Spread some kimchi paste between the leaves and store in container. TIP tuck in the stems down so that it will soak up some of the kimchi mixture paste.
4. Leave out on kitchen counter for 1/2 day before storing in the refrigerator. Consume after 2 days of refrigeration.
5. Serve with rice and sprinkle some roasted sesame seeds before serving.
posting this picture is making me crave for more, can't wait to have another mouthful!
Also added this vegetable to the kimchi mix. Any idea what is it called in English? It is not spring onion, a kind of local leek perhaps?? The veggie seller told me in Cantonese but by the time I came home, forgot oredi.
4 comments:
wow...u r really getting adventurous with yr korean cuisine ... home made one some more, lol
could it be 'kau choi'...it looks like spring onion/'chung' to me though??
tks Jacss but its not chives - not suppose to eat the leaves, only the root bulb. Didn't see it this morning and didn't want to ask since they have so many customers everyday and sell so many variety of veggies, can't imagine myself saying: "Do you remember me, i bought this vegetable the other day and can't remember the name. Do you you know what I am talking about?" ;)
hahaha .... of course i know what u meant, lol
well i tried it yesterday (a week later) and ask do u remember what I bought last week, lucky the guy is young so he just laughed and say definitely not!! haha ;p
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