This Man's Cook Perilla Kimchi
A super simple perilla kimchi made in just 5 minutes by using yogurt instead of glutinous rice paste to activate the kimchi's lactic acid bacteria.
Ingredients needed 4 servings
Recipe
Cooking tips
- Avoid pressing or rubbing the perilla too hard when mixing—it damages the cells and releases a strong grassy smell. Gently massage the seasoning with your hands instead.
- Using yogurt instead of boiling glutinous rice paste adds sweetness and feeds the kimchi’s lactic acid bacteria, leading to a richer, more complex flavor as it ferments.
- Eat immediately after making for a fresh, vibrant perilla salad-like taste. After 1–2 days of aging in the refrigerator, it develops a deeper, more mature flavor perfect for pairing with grilled pork or ramen.
Recommended for
- Beginners who find the process of making glutinous rice paste tedious and have hesitated to make kimchi before.
- Those seeking a spicy, crunchy, and perfect side dish to pair with grilled pork belly or ramen.
- Cooking enthusiasts curious about this innovative, science-inspired, and ultra-simple kimchi recipe using yogurt.
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