깻잎김치 (kkaenip kimchi) Recipe from Brett Gabby

Wondering what to do with all your perilla you receive? We are growing so much for our restaurant partners, however they have limited their purchase due to the pandemic. To keep the plants healthy we have to continue to harvest, which is why you will receive likely perilla every week! This is a beautiful way to use up your perilla by CSA member Brett Gabby! Thank you Brett!

Perilla leaves, gently rinsed and drained well

1/2 small onion, very thinly sliced
2-3 garlic cloves, microplaned or chopped fine
1-2 tablespoon fish sauce
2 teaspoon rice syrup or honey
1/4 cup of gochugaru (dried korean chili flakes)
1 small carrot, peeled and microplaned
1-2 teaspoons of soy sauce
2 tablespoons of roasted sesame seeds
1 tablespoon of toasted sesame oil
Salt to taste

Combine and mix all of the ingredients except the perilla in a bowl. Take one perilla leaf and rub about 1/2 teaspoon of the sauce on both sides. Continue doing that with the leaves and stacking on top of one another until all of the sauce is used. Best eaten with rice.

*leave out the fish sauce to make it vegan