Kim Dae-seok's Romaine Lettuce and Perilla Leaf Kimchi

• romaine lettuce 450g
• perilla leaves 45 sheets
• vinegar 3~4 tablespoons (for washing)
• onion 1 large
• green onion half bunch
• green chili peppers 2
• red chili peppers 2
• gochugaru 5 tablespoons
• minced garlic 1 tablespoon
• brown sugar 2 tablespoons
• soy sauce 5 tablespoons
• squid fish sauce 2 tablespoons
• plum syrup 1 tablespoon
• sesame oil 1 tablespoon
• fresh water 1/3 cup (70mL)
• toasted sesame seeds 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Regular lettuce wilts quickly and becomes soggy, so use romaine lettuce for its firm texture and long-lasting crunch—the key to success.
• When washing perilla leaves, bundle 6–7 leaves together by their stems and gently swish them in water to easily remove debris.
• Avoid overloading the lettuce and perilla leaves with seasoning, as it can cause them to lose freshness and become overly salty. Use the back of a spoon to lightly brush the seasoning across the leaves and liquid.

Recommended for 🙋

• ⭐Those looking to refresh their table with a fresh, zesty twist instead of regular lettuce wraps.
• ⭐People who want to make kimchi in just 15 minutes without using a blender or grinding herbs.