Perilla Leaf Kimchi

Step 1

Cut off any brown ends on the perilla stems but try to keep as much length as you can to make it easier to pick up with chopsticks. Wash the perilla leaves and shake off excess water.

Step 2

Prepare the veggies: mince the garlic, thinly slice the onions, chop the green onions, and finely mince a serrano pepper if using (highly recommended, but it will be spicier).

Step 3

Grind the toasted sesame seeds into a fine powder.

Step 4

For the seasoning sauce mix together the chopped veggies, crushed sesame seeds, gochugaru, fish sauce, soy sauce, and plum syrup. The consistency should be like a thick paste.

Step 5

Spread the paste onto each perilla leaf and stack them neatly so that the stems are aligned. You don't need to put that much paste on each leaf.

Step 6

You can eat this right away but its better after a day or two in the refrigerator. It will keep in the fridge for a couple of weeks.