Instant summer kimchi that will make you think, "Huh? It's all gone..."
To be honest, I ate almost all of this eggplant and perilla kimchi on the same day I made it (lol).
It's so delicious that you can't stop eating it.
It has a genuine taste with salted shrimp and fish sauce.
All you have to do is cut, mix, stack and leave for an hour. No fire or knife skills required.
The aroma of shiso leaves, the punch of garlic, and the spicy flavor permeate the soft eggplant...
This side dish will make you want to shovel rice into your mouth, even in the summer when your appetite tends to decrease .
What's more, it seems like you can use vegetables other than eggplant, so it's great that you can easily try it with whatever you have in your fridge!
Ingredients (easy to make amount)
・Eggplant...2 pieces
・Salt...1 teaspoon (for salting)
・Perilla...10 pieces
Combined seasoning (○)
・Grated garlic...1 teaspoon
・Grated ginger...1 teaspoon
・Finely ground chili pepper...1 teaspoon
・1 teaspoon chili powder (coarsely ground)
・Nam pla...1/2 teaspoon
・Salted shrimp...1/2 teaspoon
・Sugar...1/3 teaspoon
How to make it
1. Cut the eggplant . Remove the stem and thinly slice the eggplant lengthwise (we recommend about 3-5mm thick).
2. Rub with salt and squeeze out the water. Sprinkle salt on the sliced eggplant and rub well. Leave for about 10 minutes, then squeeze out the water thoroughly. 
3. Add the seasonings and mix. Add the seasonings marked with ○ to the eggplant in ② and gently knead to mix well. 
4. Layer the eggplant and shiso leaves alternately in a storage container (eggplant → shiso leaves → eggplant, etc.). 
5. Let it sit in the refrigerator. Cover and place in the refrigerator for about an hour and it's done! It tastes even better if you leave it overnight.
Key points for making it delicious
- Squeeze the eggplant thoroughly to ensure the flavor is not diluted and is thoroughly absorbed!
- If you use the shiso leaves whole without cutting them, the fragrance will spread softly.
・It has a strong flavor, so it goes well with cold noodles or tofu.
Conclusion (Recommendations & Aftertaste)
Making authentic kimchi takes time and effort,
You 'll be surprised at how much flavor this instant kimchi infuses into your food just by leaving it for an hour .
What's more, it's easy to make and delicious, so it disappears in no time once you put it on the table.
We have already decided to buy it again.
Today I made it with eggplant and shiso leaves, but it would also be delicious with cucumber, cabbage, or zucchini.
Just keep it chilled in the refrigerator and it'll be a treat even on a hot day!
