Perilla Kimchi/kkaennip Kimchi
Material A
- Prepare the Broth
Material B
- 300 ml water
- 1 handful of kelp/dashima
- 1 handful dried anchovies (you can use local anchovies)
- 2 dried hyoko mushrooms (you can skip it)
- * Boil all ingredients for 25 minutes then strain the water, we only need 3 tablespoons of fish broth. The rest can be stored in the refrigerator to cook.
- 30 Sheets of Perilla Leaf/Sesame Leaf
Material C
- 1/2 onion long sliced
- 1/2 carrot, sliced long
- 1 scallion thinly sliced
Material D
- 2 tbsp gochugaru/chili powder
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp toasted sesame
- 1 tsp garlic powder
- 3 tablespoons anchovies stock (to taste)
How to make
- - Wash the perilla leaves, cut off a little of the ends and then drain
- -prepare the D ingredients and mix well then add the C ingredients and mix well
- -Take a plate then take a sheet of perilla leaf, spread it with spices and smooth it out
- -do each sheet of perilla leaf then stack it together until it's done
- -prepare a log and lock box, store the seasoned leaves tightly so that the leaves are neat, then cover and store at room temperature for 6 hours/1 day if the weather is cold, then store in the refrigerator
- - serve with side dishes according to taste
Post a Comment for "Perilla Kimchi/kkaennip Kimchi"