Article by Gil "hannaone"
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깻잎 김치

A very tasty variety of kimchi. The light mint flavor of the perilla works very well with the kimchi seasoning.
Kkaennip kimchi is great as a ban chan dish or added as a seasoned wrap to any ssam (leaf wrap) style meal.
This kimchi dish has been a popular banchan dish in our restaurants for many years.

Ingredients
4 bunches Kkaennip (Korean Perilla, Shiso) or about 40 leaves with stems

Brine
2 cups water
1 tablespoon salt

Kimchi Seasoning
1 teaspoon rice flour
2 tablespoons water
2 teaspoons fish sauce
2 teaspoons coarse ground red chili pepper
1 teaspoon fine ground red chili powder
12 cloves fresh garlic
1 ounce fresh ginger 

Directions
Brine
Stir salt and water together until salt is dissolved.
Kkaennip Leaves
Rinse in cold water and drain.
Separate into groups of 5 leaves and tie stems together with clean cotton string.
Dip tied leaf bunches into brine, making sure to get brine between leaves.
Place in a bowl and pour brine over leaves.
Let sit for 1/2 hour.

Kimchi Sauce
Mix water and rice flour together then heat over low heat until the mixture thickens slightly.
Mince or fine chop three of the garlic cloves.
Place remaining garlic and ginger in a blender with just enough water to blend into a thin paste.
Mix all sauce ingredients together in a small bowl and let sit for 15 minutes to let flavor develop.

Final Mix
Remove leaves from brine and shake gently to remove excess liquid.
Dip a brush into kimchi sauce and spread a small amount on each leaf in each bunch, with a bit more sauce on the outer leaves (both top and bottom leaf).
Stack bunches in a sealable container with the tied stems facing in opposite directions.
Place any remaining kimchi sauce on top of stacked leaves.
Close container and let sit at room temperature for 1 hour.
Move to refrigerator and let sit for 24 to 72 hours before serving.
Serve as part of a ban chan array with a Korean meal.