Perilla Leaf Kimchi, Adding Oriental Melon Made It Sweet and Refreshing

Steps

1. 1

   Clean the perilla leaves and trim the stems, leaving them not too short

2. 2

   Stand the washed perilla leaves upright in a colander to drain well

3. 3

   In a bowl, combine brewed soy sauce 10T, anchovy fish sauce 4T, mirin 4T, plum extract 4T, red pepper flakes 6T, minced garlic 1T, and glutinous rice flour 0.5T to make the seasoning

4. 4

   Peel the oriental melon, remove seeds, and slice lengthwise; prepare the onion and green onion into bite-sized pieces

5. 5

   Add the melon, onion, green onion, and 3T of water to the seasoning and adjust the consistency

6. 6

   Layer perilla leaves in sets of 3 in a container, spread the seasoning on each layer, then refrigerate and serve