Kkaennip kimchi is a quick and easy kimchi you can make with fragrant perilla leaves.
My kkaennip (깻잎) plants have been thriving all summer this year! In Korean homes, there can never be too many of these wonderfully fragrant leaves. They have just started to flower, and I’m excited to harvest seeds (deulkkae, 들깨) later in the fall.
Kkaennip is a species of perilla which is a member of the mint family and widely used as a vegetable in Korea.
Perilla plants are very easy to grow. They love a well drained, sunny location. I’ve been growing mine in several containers this year and have been picking 50 to 60 leaves every few days when they peak. If you’re interested in growing them, look out for seedlings at Korean markets in springtime. You can easily find seeds online (such as Etsy and Amazon) these days as well.
Otherwise, kkaennip is available all year round at Korean markets.
Fresh leaves are usually used as ssam (wraps) for grilled meat or fish, or added to bibim guksu, savory pancakes, or stews for extra flavor. They are also great in gimbap (or kimbap) or pork rolls.
We’ve been enjoying kkaennip jjim (steamed perilla leaves) all summer. For longer storage, pickling kkaennip (either as jangajji or kimchi) is highly popular in Korea. Kkaennip jangajji and kimchi are staple summer side dishes but also traditional ways to preserve this fragrant vegetable to be enjoyed during the off season. I’ve been stocking up by making several batches of both.
How to make kkaennip kimchi
Making kimchi with perilla leaves is very easy. For the seasonings, I used a combination of Korean fish sauce (myulchi aekjeot, 멸치액젓) and soup soy sauce (guk ganjang, 국간장). You can use all fish sauce for a bit more robust flavor or all soy sauce for a vegan option. Regular soy sauce can be used if you don’t have soup soy sauce.
For other vegetables, I used a scallion and a red chili pepper which is optional. Garlic chives are also great in place of scallion.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 50 to 60 kkaennip (perilla leaves)
- 1 scallion finely chopped (about 1/4 cup)
- 1 red chili pepper - optional
- 2 tablespoons gochugaru (or 2.5 TB)
- 1 tablespoon myulchi aekjeot (fish sauce)
- 1 tablespoon soup soy sauce (or regular soy sauce)
- 2 teaspoons minced garlic
- 1 teaspoon sugar (or 2 ts maesilcheong, Korean plum syrup)
- 1 teaspoon roasted sesame seeds
- 1/4 cup water or dashima (dried kelp/kombu) broth See note
Instructions
- Wash the kkaennip thoroughly under running water one at a time, especially the back, rough side. Hold the stems together, and shake off the excess water.
- Place them in a colander to further drain/dry.
- Mix all the seasoning ingredients well in a small bowl.
- Place 3 or 4 leaves at a time, in a bowl or container with an airtight lid, and spread about a teaspoon of the sauce all over. Repeat the process with the remaining leaves. Rotate the location of the stem part of each batch to level the stack. Pour any remaining sauce over the leaves when all the leaves are used up.
- Cover tightly with the lid. Let it sit at room temperature for a few hours and refrigerate. You can start enjoying it right away, but it will keep well for weeks.
Notes
This recipe was originally posted in August 2013. It’s been updated here with new photos, a recipe card, and minor improvements to the recipe.
Jean says
I grow my own kaennip and have an abundance. I would love to preserve some for the winter and spring months. Does kaennip, either fresh or made into kimchi, freeze well?
Hyosun says
You can pickle them or make them into kimchi. They will last through winter and spring months. You can find both recipes on this blog. Not sure about freezing them. I haven’t done it.
Anonymous says
Love this kimchi! It’s my absolute favorite. I personally sub the soysauce for more fish sauce but that’s just a preference. Thank you for a delicious recipe!
Sarah says
The best perilla leaf recipe I’ve tried. The proportions of seasonings are perfect.
Gina says
Can I store this in a mason jar? Or does it have to lay flat?
Hyosun says
A mason jar is okay.
Patricia says
Can you chop up the perilla prior to pickling, like the cabbage that’s used in some cabbage kimchis?
Hyosun says
Yes you can.
Manuel says
Thanks for the recipe. This is delicious. Robust flavors. Went so well with the pork rib kimchi jjigae I cooked.
:d says
Can you use this same method for other types of vegetables?
RealmanPwns says
Is this meant to ferment like Kimchi? Will it last like Kimchi if I made a large batch?
Hyosun says
Yes it can be. It will last for months.
Doreen says
I have also made this with homegrown kkaennip. Thank you for the recipe! This year I grew it again and saved the seeds. I also dried some
kkaennip leaves. They do seem to retain quite a bit of flavour, unlike Japanese perilla/shiso. Can you tell me if there are recipes using dried
kkaennip? Thank you very much!
Alex Park says
There is NOT a recipe using dried, but you should try it!
Michelle says
This is my favorite banchan ever so I was excited to see you have a recipe for it. The taste is spot on; so delicious! Thanks for publishing your recipe.
Y the Wait says
thanks for sharing this great recipe. Curious about it’s taste.
Corrie Duffy says
I really need to start growing perilla! It sounds like such great stuff. Nice recipe! Your blog makes me think about food in a whole new way! Thanks for the recipe!
Noah says
Hello, thank you so much for the recipe. Do you know if there is any way to make this with fresh chili peppers? I grow my own and would like to use them. Is it still necessary to dry them? I imagine at some point people made this with home-grown chili peppers so I’m wondering how it was done then. Thank you.
Hyosun says
Sure you can. Depending on how hot your peppers are, just blend some in a blender with the liquid called for in this recipe and use it instead of gochugaru or along with some gochugaru.
Danielle H says
I just made this tonight with perilla I grew. Oh wow! What a combination of flavors. I don’t think I could describe it, except for delicious and complex, but also light. Soooo good. Thanks for all your delightful recipes. I have loved every single one I have tried.
Carissa Poellot Lin says
Hi Hyosun! I have been following your blog for almost a year now but this is my first time posting. I absolutely love your flavors and have really enjoyed getting to know my heritage through your recipes. I am an adopted Korean and have found most of friends’ mothers reluctant to share their recipes or do not have them written down so I especially appreciate your beautifully photographed recipes and helpful tips. I love the flavor of perilla and can’t wait to make this tonight! Thank you for sharing!!
Hyosun says
Hi Carissa! I’m so happy to hear you’re learning Korean heritage through my recipes. Thanks for letting me know! It means a lot to me. Hope you enjoyed the perilla kimchi.