Apple, onion, green pepper, perilla leaf kimchi.
Fermentation & Pickling⏱ 30min👥 10 servings
Ingredients
- 100 perilla leaves.
- Half an apple.
- 1/2 onion.
- 1/2 bunch of chives.
- 2 tablespoons of minced garlic.
- 5 tablespoons of gochugaru (Korean chili powder).
- 5 tablespoons of soy sauce.
- Anchovy fish sauce, 2 tablespoons.
- 3 tablespoons of onion syrup (or plum syrup).
- 1 tablespoon of sesame oil.
- 1.5 teaspoons of black sesame seeds.
- 100 ml of bottled water.
Instructions
1
Wash the perilla leaves thoroughly and place them upright to drain for 10 minutes.
2
Dice the apples and onions finely, and chop the chives into small pieces, ensuring the ends are trimmed.
3
Add garlic, gochugaru (Korean chili powder), soy sauce, fish sauce, chopped onion, sesame oil, and sesame seeds to the finely chopped vegetables.
4
Finally, add 100ml of purified water to adjust the consistency of the sauce and prevent it from being too thick.
5
Place a single perilla leaf on a large plate and carefully spread a thin layer of seasoning on top, stacking the leaves one by one.
6
If you have perilla leaves that aren't coated in marinade, place them at the bottom of the container to absorb any sauce that might drip down.
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