Perilla Leaf Kimchi ｜紫蘇葉泡菜

If you have ever visited a Korean supermarket, you probably have seen perilla leaves.  They are usually sold in bundles or in packages.  Perilla leaf is a common vegetable that belongs to the mint family, with a mild herby flavour somewhat similar to anise and basil; it is widely used in Korean cuisine as vegetable, kimchi, flavouring, or wrap.

Perilla leaf isn't usually found in Hong Kong cuisine, so I learnt this wonderful leaf late after I moved to downtown Toronto, where Korean cuisine is broadly embraced. 

Funny is that my first experience of perilla leaf wasn't a nice one.  I always noticed the herby note of these vivid green leaves, but I'd never realized how strong it could taste when putting the whole piece of leaf in the mouth, along with the hot rice or spicy marinade.  I remember I swallowed it down hard, followed by a full glass of water and a few bites of other side dishes.

After that, I tried to stay away from perilla leaves, but I still bought them whenever I go to the Korean supermarket, just because I was attracted to their beautiful look.  Once I have them, I have to cook them, right?  Through time, I learned to enjoy its distinct flavour and perilla leaf kimchi has become the Korean recipe I make most often and enjoy most by far.

Thanks for stopping by.  I hope you enjoy this recipe.

You can buy perilla leaves at Korean supermarkets.

Perilla leaves are available all year around, but their have much better leaves in summer.

Perilla Leaf Kimchi 

紫蘇葉泡菜

Kimchi

Ingredients:

15-20 pcs Perilla Leaves

2 tablespoons Glutinous Flour

1/2 cup Water

4 tablespoons Fish Sauce

2 tablespoons Red Chile Flakes

1 tablespoon Garlic, peeled and minced

1 tablespoon Ginger, peeled and minced

How to make it:

1. Rinse the perilla leaves under cold running water.  Drain and set them aside.

2. In a glass bowl, combine the glutinous rice with 1/2 cup of water.  Mix it well.  Microwave the mixture for about 30 seconds; stir well.  Then return it back to the microwave to heat it for another 25-30 seconds, or until the mixture become gluey.

Don't over heat it, otherwise the mixture will turn lumpy or harden and it will have to start over again.

3. Combine the rest of the ingredients except the perilla leaves into the glutinous mixture.  Stir it until it becomes chilli paste.

4. Spread 1-2 teaspoons of the chilli paste on a perilla leaf.  Then, place another perilla leaf on top, and spread the chilli paste on it again.  Repeat this process until you finish all the perilla leaves.

5. Store the perilla leaves in an air-tight container.  Leave it at room temperature for two days before serving it.  Transfer the rest to the fridge and it can keep up to 4 days.

6. To serve, wrap a small bite of rice with a perilla leaf, and then put the whole thing in the mouth.