Kim Dae-seok's Perilla Shoot Kimchi

• perilla shoots 400g (after cleaning 300g)
• fresh chestnuts 7 pieces
• green onion 1 stalk
• onion 1 small
• red chili pepper 2 pieces
• green chili pepper 3 pieces
• dried kelp 15g
• water 300ml
• gochugaru 1 cup (200ml)
• soy sauce 1/2 cup (100ml)
• anchovy fish sauce 2 tablespoons
• plum syrup 1 tablespoon
• sugar 1 tablespoon
• corn syrup 2 tablespoons
• minced garlic 2 tablespoons
• sesame oil 1 tablespoon
• toasted sesame seeds 2 tablespoons
• vinegar 3 tablespoons (for washing)

Recipe 🍳

Cooking tips 💡

• Do not soak perilla shoots in salt, as this makes them tough and turns them dark; use them fresh for better texture and color.
• To prevent browning, peel chestnuts and soak them in lightly salted water before slicing.
• Prepare the seasoning paste first, then add the chestnuts at the end and mix gently to preserve their crisp texture.
• Adding all the perilla shoots at once can cause clumping and uneven coating; add them gradually and toss gently to coat evenly.

Recommended for 🙋

• ⭐Those looking to enjoy a unique kimchi with a crunchy chestnut twist instead of a typical everyday side dish.
• ⭐People who want to savor the distinct fragrance of perilla without pickling, enjoying it as a soft, fresh-pressed side dish.
• ⭐Anyone interested in learning the secret to a deep, savory seasoning base using kelp broth.