Perilla leaf kimchi (Kkaennip-kimchi) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 119) by Emily "Maangchi" Kim and Lauren Chattman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on August 08, 2020

    I agree with making more of the "sauce". I ran out. I haven't tried them yet. I'm going to let them sit overnight before trying them.

  • milgwimper on January 17, 2017

    I added more sauce and a lot more onions/carrots because that's what we like, and we had a lot more leaves of perilla...It was delicious. Make sure if you grow your own to pick young leaves otherwise blanch them quickly, to make sure they are not so tough.

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