These kimchi shiso leaves pack a punch and taste amazing. Note you need 2 days for them to ferment! Great with some galbi!
Was your shiso leaves, and lay each leaf flat between two tea towels to remove water
Slice the end off of your chilli, remove the seeds and dice it. Slice up your spring onions including the greens ends! Dice your onion and garlic
Add your chilli powder, soy sauce, fish sauce, plum extract and corn syrup into a mixing bowl with your vegetables. Add your water and mix everything together
Wearing a pair of gloves (this stuff stains!), add one leaf to the mixture, press down firmly, flip, press again. Layer each leaf into a Tupperware once coated and then add a handful of the mixture on top, covering the top leaf. Place the lid on, and leave in the fridge for 2 days
Enjoy your shiso kimchi leaves. Recommend you serve them wrapping around a slice of galbi (Korean beef short ribs)