(The other recipe in this video is Kkaennip-kimchi)
Kkaennip are one of my favorite vegetables. They have a unique flavor and are used for so many Korean dishes. They’re also easy to grow!
- 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 jalapeño peppers
- 1 tbs of sliced ginger
- 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
- Prepare 1½ cup soy sauce to salt the leaves.
- 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.
- Repeat until you used all the leaves.
(You will see some soy sauce on the bottom of the bowl)
- Turn the leaves over a couple of times to salt evenly and wait about 1 hour.
- 1 hour later, squeeze the leaves slightly and put them into a container.
- Transfer the liquid of soy sauce brine to a pot.
- 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.
- Bring to a boil for 30 minutes over medium high heat.
- Strain the brine and cool it down until it reaches room temperature.
- 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 perilla leaves and shredded red pepper (called shilgochu or silgochu: 실고추).