Kkaennip Kimchi

One of my best friends calls these little rice stealers. These are so easy to whip up and eat with a bowl of fresh steam rice. If you're feeling extra fancy serve with a side of tuna pack in oil or scrambled eggs. I make a few batches of these when I know I'm going to have a hectic week and know I'll need ready made meals when I get home. Hope you enjoy these as much as I do. 


Kkaennip Kimchi


Serves 4-6

Prep time: 10 mins

  • 2 cups of Perilla leaves

  • 3 tbsp soy sauce

  • 1 small shallot

  • 4 cloves of garlic

  • 2 stalks of green onion

  • 1 ts honey

  • 1-2 tbsp Gochucharu, Korean red chilli flakes

  • roasted sesame seeds

Wash and pat dry each leaf and set aside.

Slice the garlic, shallots, and green onions thinly. 

Whisk together the honey, soy sauce, and gocharu. Add the sliced garlic, shallots, and green onions to make the marinating sauce. 

In a bowl lay one leaf and spoon a little bit of sauce and onions on top. Repeat until you run out of leaves. Pour excess sauce over the leaves.  Cover bowl or container with plastic of lid and store in the refrigerator. Let the leaves ferment for atleast and hour before eating. Leaves can stay in the refrigerator for up to a week. 

Sprinkle with toasted sesame seeds before serving. Goes well with scrambled eggs or oil packed canned tuna. Enjoy!