{"id":71,"date":"2015-08-20T15:35:43","date_gmt":"2015-08-20T19:35:43","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=71"},"modified":"2015-10-13T14:29:11","modified_gmt":"2015-10-13T18:29:11","slug":"korean-pickled-perilla-leaves","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/korean-pickled-perilla-leaves\/","title":{"rendered":"Perilla Leaf Kimchi"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-292 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/kkaenip-kimchi-e1443189126221.jpg\" alt=\"\" width=\"600\" height=\"435\" \/><\/p>\n<p style=\"font-size: 10px;\">Kkaennip Kimchi, Kimchi made with perilla\u00a0leaves \/ Photo Credit: <a href=\"http:\/\/www.maangchi.com\/blog\/kimchi-made-with-homegrown-perilla-leaves\" target=\"_blank\">Maangchi<\/a><\/p>\n<p>Kkaennip Kimchi is a variation of Kimchi, made with perilla leaves. The perilla leaves are seasoned with Kimchi paste made with ingredients including fish sauce, garlic, green onions, carrots, Gochugaru (hot pepper flakes), fish sauce, and salt. The flavors of Korean fermentation are soaked up by the perilla leaves, making it a great banchan (side dish) to enjoy with rice.<\/p>\n<h4>Perilla Leaf Kimchi (Kkaennip Kimchi) Recipe by Maangchi<\/h4>\n<p><b>Ingredients:<\/b><br \/>\nPerilla leaves (135 grams: about 3 cups)<br \/>\n3 tbs fish sauce<br \/>\n\u00bc cup of onion<br \/>\n4 cloves of garlic<br \/>\n2 stalks of green onion<br \/>\n1 ts honey<br \/>\n1-2 tbs hot pepper flakes<br \/>\nroasted sesame seeds<br \/>\ncarrot (2 tbs)<\/p>\n<p><b>Directions:<\/b><\/p>\n<ol>\n<li>Wash and drain 135 grams (about 3 cups) of perilla leaves and put them into a basket.<br \/>\n<em>*tip: wash both sides of each leaf in running cold water and shake to drain water<\/em><\/li>\n<li>Next, let\u2019s make kimchi paste!<br \/>\nPut these ingredients in a bowl and mix them together with spoon:<br \/>\n4 cloves minced garlic, 2 chopped green onions, \u00bc 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.<\/li>\n<li>Spread some paste between the leaves.<br \/>\n<em>*tip: You don\u2019t need to put paste on every leave but every 2 leaves<\/em><\/li>\n<li>Put the <em>kimchi<\/em> in a container and keep it in the refrigerator.<br \/>\nServe with rice and sprinkle some roasted sesame seeds before serving.<\/li>\n<\/ol>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/2zTCa7Ea23c\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><br \/>\n<a href=\"http:\/\/www.maangchi.com\/recipe\/kkaennip-kimchi\" target=\"_blank\">View Recipe on Maangchi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kkaennip Kimchi, Kimchi made with perilla\u00a0leaves \/ Photo Credit: Maangchi Kkaennip Kimchi is a variation of Kimchi, made with perilla leaves. The perilla leaves are seasoned with Kimchi paste made with ingredients including fish sauce, garlic, green onions, carrots, Gochugaru (hot pepper flakes), fish sauce, and salt. The flavors of Korean fermentation are soaked up [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,7,4,8],"tags":[154,65,151,61,114,150,152,153],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/71"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=71"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/71\/revisions"}],"predecessor-version":[{"id":1117,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/71\/revisions\/1117"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/292"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=71"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=71"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}