A spicy mixture of gochugaru, onions and kkaennip seeds layered between perilla leaves, this kkaennip kimchi is delicious on hot rice.

1 smallonion (thinly sliced)

2 tablespoonsgochugaru (Korean chili flakes)

2 tablespoonsasian pear (pureed)

2 tablespoonsfish sauce

2 large clovesgarlic (grated)

1 tablespoonkkaennip seeds (sesame seeds can be substituted)

2 scallions minced

32 leaveskkaennip (also known as wild sesame or Korean perilla)

In a small bowl, combine the onion, gochugaru, pear puree, fish sauce, garlic, kkaennip seeds and scallions. Stir to combine
Wash and dry the kkaennip leaves. In a container with a lid that seals (like a jar or tupperware), layer the leaves with some of the onion mixture spread between each layer. Seal the lid and refrigerate.
After a few days, the kkaennip should start looking like the photo below. Make some hot rice and enjoy!