{"id":1584,"date":"2012-04-07T21:32:46","date_gmt":"2012-04-08T02:32:46","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1584"},"modified":"2012-04-07T21:32:46","modified_gmt":"2012-04-08T02:32:46","slug":"perilla-leaves-kimchi","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1584","title":{"rendered":"Perilla Leaves Kimchi"},"content":{"rendered":"

When i go to Korean Market i see leaves that are called Sesame Leaves , later on , i found out that they’re also called Perilla Leaves . So this morning when i went there i decided to buy them to try this particular recipe . They look like a giant mint leaves , when you touch them , they also feels like mint leaves , and from what i heard , they also have a minty taste . They are not cheap , they’re quite expensive , they put probably about 15 leaves in a bundle and they cost about $1.00 each , i ended up buying 6 bundles of them . So when i got home , i washed them and put them in a colander , shake off the rest of the water from my perilla leaves . These are perilla leaves .<\/p>\n

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So after washing the perilla leaves and making sure it’s dry , i made the kimchi paste . Just like the ones i used for green cabbage kimchi .<\/p>\n

You need : <\/strong><\/p>\n

<\/strong>1\/4 cup of carrots , matchsticks<\/p>\n

1\/4 cup of sliced onion<\/p>\n

4 garlic cloves<\/p>\n

1 green onion , chopped<\/p>\n

1 tsp. honey or sugar<\/p>\n

3 tbsp. of fish sauce<\/p>\n

3 tbsp. of red pepper flakes<\/p>\n

Mix these all together into a paste , and then rub every 2 leaves of the perilla leaves with the paste , until you use all the perilla leaves . Store in a container and refrigerate .<\/p>\n

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We made beef bulgogi tonight for dinner , and i used the perilla leaves to roll up the beef and rice together , they taste really yummy .<\/p>\n

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Or , do it like my husband did to his dinner .. it’s Fusion , Korean – American , by making a sandwich with the bulgogi and perilla leaves kimchi . There you have it !<\/p>\n

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Making perilla leaves kimchi . <\/p>\n","protected":false},"author":16,"featured_media":1586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[8,11],"tags":[26],"class_list":["post-1584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-side-dishes","category-side-dishes-recipes","tag-kimchi-perilla-leaves-beef-bulgogi"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1584"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1584\/revisions"}],"predecessor-version":[{"id":1589,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1584\/revisions\/1589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1586"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}