Tuesday, July 16, 2013

"Kkaen Nip Kimchi" Perilla Kimchi/苏子叶泡菜/깻잎 김치

"Kkaen Nip Kimchi" Perilla Kimchi/苏子叶泡菜/깻잎 김치 Kimchi
2013/07/17 15:19

Perilla leaf, we call it " Kkaen Nip" in Korean. This kimchi, it is not necessary to ferment it for long period. Once you have made it, you can eat it next day....
苏子叶,在韩文被称为 “Kkaen Nip". 非常简单且容易做的泡菜,无须长时间的发酵。一旦做好后,隔天就可享用。。。
Perilla frutescens (L.) Britt. (syn. Perilla nankinensis (Lour.) Decne., etc.) is a cultivated plant of the mint family Lamiaceae. It is the species identification encompassing two distinct varieties of traditional crop in East Asia:
  1. ) P. frutescens var. crispa, the aromatic leafy herb called by its Japanese name shiso, which in turn is a loan word from the Chinese: 紫蘇; pinyin: zi-su; Wade–Giles: tsu-su. The plant occurs in red (purple-leaved) or green-leaved forms. The now less fashionable English name "beefsteak plant" has been superseded by the Japanese-derived name shiso in the mass media and popular literature.
  2. ) P. frutescens var. frutescens or var. japonica, the oilseed crop, source of perilla oil and a common food ingredient in Korean cuisine, both as "wild sesame" in seed form, and as "sesame leaves". The provisional English name "wild sesame" is a literal translation of the Korean name Hangul: 들깨; RR: deulggae; MR: tŭlkkae. In Japan this type of perilla is called egoma (エゴマ or 荏胡麻?) (from 荏, Japanese: e-; Chinese: ; pinyin: ren; Wade–Giles: jen; Korean: im), and is not shiso
red perilla has red leaves and is used mostly in fish stews in China. Koreans make pickled "wild sesame" perilla leaves with red chili powder and soy sauce. Oil extracted from P. frutescens var. frutescens "is still used to cover cookies in rural areas of Korea". Sometimes, the seeds are ground and added to soup for seasoning in Korea.

The Japanese shiso leaves come in green, red, bicolored, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flowers and buds from the flower stalks, fruits and seeds (mericarp), and sprouts.
Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be cured, e.g. in salt. The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi

  1. 紫蘇学名Perilla frutescens),古名,又名白苏桂荏(《爾雅》)、荏子赤苏红苏香苏黑苏白紫苏青苏野苏苏麻苏草唐紫苏皱叶苏鸡苏臭苏大紫苏假紫苏水升麻野藿麻聋耳麻孜珠兴帕夏噶藏语)等,是唇形科紫苏属下唯一种,一年生草本植物,主產於东南亚台湾、中国江西湖南等中南部地区、喜马拉雅地区,日本缅甸朝鲜半岛印度尼泊尔也引进此种,而北美洲也有生长。
韩国人用紫蘇(Perilla frutescens)的种子压榨食用油,或者用种子磨成粉加入中作调味品
(source: wikipedia)

Fresh Perilla leaves...

Carrot,onion,green onion,garlic,red pepper powder,anchovy sauce...

Mix all the ingredients in a big bowl, to make kimchi paste..

Place one perilla leaf on a container and spread some kimchi paste evenly on top of it by using a spoon. Repeat the same process for all the leaves...

Keep the perilla kimchi in the refrigerator. You can eat it next day...

Perilla leaves 100 pieces
carrot 150 g
minced garlic  1 1/2 Tsp
chopped green onion  2 Tsp
vinegar 1/2 cup
plum syrup  1 cup ( you can use corn syrup to substitute if you don't have plum syrup.Korean like to use plum syrup for cooking, we make it at home too. I suggest that you add in 1/2 cup of corn syrup  first , taste it and decide whether has to add in somemore or not. My homemade plum syrup is not so sweet,therefore, I use 1 cup)
anchovy sauce  1/2 cup
Korean soybean sauce 1 cup
sesame seeds 50 g
red pepper powder 50 g

Method :

1. Wash and drain the perilla leaves.

2. Mix all the abovementioned ingredients in a big bowl, to make kimchi paste.

3. Place one perilla leaf on the container ,spread some kimchi paste on top of it evenly by using a spoon. Repeat the same process until you have done all.

4. Keep it in the refrigerator for storage. Once you have done it, you can start to eat it next day...

苏子叶 100 张
红罗卜丝 150 g
蒜蓉 1 1/2 Tsp
青葱粒  2 Tsp
醋 1/2 cup
梅汁 1 cup (若没有梅汁,可用 麦芽糖/corn  syrup代替。这两种,在韩国超市都可买到。一般上,韩国的家庭主妇都喜欢用梅枝汁来做料理,在家中也都自制梅汁。我建议您先加入 1/2 杯的麦芽糖,试试看是否会太甜,然后才决定是否要多加一点。我自制的梅汁不太·甜,所以我用一杯)
韩式江雨子露 1/2 cup
韩式酱清 1 cup
芝麻 50 g
红辣椒粉 50 g


1. 洗净苏子叶,待乾。

2. 将所有的材料混合均匀,做成酱料。

3. 将一片苏子叶放入保鲜盒,用汤匙将酱料平塗在苏子叶上。 重复这步骤直到所有的苏子叶都涂上酱料。

4. 将苏子泡菜放入冰箱,隔天就可享用。

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