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Discover the Flavorful World of Kkaennip Kimchi

What is Kkaennip Kimchi?

Kkaennip kimchi, also known as Korean Perilla or Shiso kimchi, is a delicious and versatile condiment that adds depth and excitement to any Korean meal. This tasty variety of kimchi is perfect as a ban chan dish or as a seasoning to elevate your ssam (leaf wrap) style meals.

Preparing the Ingredients

To make this mouthwatering kimchi, you’ll need the following ingredients:

• 4 bunches of Kkaennip leaves (about 40 leaves with stems)
• Brine: 2 cups of water and 1 tablespoon of salt
• Kimchi Sauce: 1 teaspoon of rice flour, 2 tablespoons of water, 2 teaspoons of fish sauce, 2 teaspoons of coarse ground red chili pepper, 1 teaspoon of fine ground red chili powder, 12 cloves of fresh garlic, and 1/2 inch knob of fresh ginger

The Brining Process

To start, stir the salt and water together until the salt is dissolved. Then, rinse the Kkaennip leaves in cold water, drain, and separate them into groups of 5 leaves. Tie the stems together with clean cotton string and dip the tied leaf bunches into the brine, making sure to get the brine between the leaves. Place the leaves in a bowl, pour the brine over them, and let them sit for 30 minutes.

Creating the Kimchi Sauce

Next, mix the water and rice flour together and heat the mixture over low heat until it thickens slightly. Mince or fine chop three of the garlic cloves. Then, blend the remaining garlic and ginger with just enough water to create a thin paste. Mix all the sauce ingredients together in a small bowl and let them sit for 15 minutes to allow the flavors to develop.

The Final Mix

After the brining process, remove the leaves from the brine and gently shake off any excess liquid. Dip a brush into the kimchi sauce and spread a small amount on each leaf in each bunch, with a bit more sauce on the outer leaves (both top and bottom leaf). Stack the bunches in a sealable container with the tied stems facing in opposite directions. Place any remaining kimchi sauce on top of the stacked leaves, close the container, and let it sit at room temperature for 1 hour. Then, move it to the refrigerator and let it sit for 24 to 72 hours before serving.

Serving Suggestions

Serve your delicious Kkaennip kimchi as part of a ban chan array with a Korean meal. Enjoy the bold flavors and textures that this tasty condiment brings to your table!