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Wash and drain 135 grams (about 3 cups) of perilla leaves and put them into a basket.
Tip: wash both sides of each leaf in running cold water and shake to drain water.
Next, let’s make kimchi paste! Put these ingredients in a bowl and mix them together with a spoon: 4 cloves minced garlic, 2 chopped green onions, ¼ cup amount of sliced onion, 2 tbs of carrot cut into matchsticks, 3 tbs fish sauce, 1-2 tbs hot pepper flakes, 1 ts honey.
Spread some paste between the leaves.
Tip: You don’t need to put paste on every leaf but every 2 leaves.
Now you made kkaennip-kimchi! Gratz! : )
Put the kimchi in a container and keep it in the refrigerator.
Serve with rice and sprinkle some roasted sesame seeds before serving.
Shiso, perilla, Kimchi, Korean, salad