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Perilla Leaf Kimchi

Custo $8, economizar $12

Fonte: Recommended by CookGo

  • 15 Min
  • 4 Porções
  • $8

INGREDIENTES

  • Vegetables

    • 100 perilla leaves
    • 1/2 stalk green onion
    • 🧅 1/4 onion
    • 🥕 A small amount of carrot
    • 1 red chili
    • 2 green chilies

  • Seasoning

    • 1 tbsp vinegar
    • 5 tbsp soy sauce
    • 5 tbsp anchovy sauce
    • 5 tbsp chili powder
    • 2 tbsp sugar
    • 2 tbsp plum extract
    • 🧄 1 tbsp minced garlic
    • 1/3 tbsp minced ginger
    • 5 tbsp water
    • 2 tbsp sesame seeds

PASSOS

1

Trim the stems of the perilla leaves slightly.

2

Soak the perilla leaves in water mixed with 1 tbsp vinegar for less than 5 minutes, then rinse each leaf thoroughly under running water.

3

Slice the additional vegetables (green onion, onion, carrot, red chili, and green chili) into thin strips or small pieces.

4

Mix soy sauce, anchovy sauce, chili powder, sugar, plum extract, minced garlic, minced ginger, water, and sesame seeds until the sugar dissolves completely.

5

Spread the seasoning evenly over 2–3 perilla leaves stacked together.

6

Adjust the amount of seasoning as needed to ensure all leaves are coated evenly.

NUTRIENTES

Por 1 Porção

🔥

50

Calorias

  • 2g
    Proteína
  • 8g
    Carboidratos
  • 1g
    Gorduras

💡 Dicas

Store the kimchi in an airtight container in the fridge for up to a week.Serve as a side dish with rice or other Korean meals.Adjust chili powder and chili quantity to control spiciness.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.