Not only is this Perilla Leaf Kimchi (Kkaennip Kimchi) absolutely delicious, it’s also very easy to make. The strong herbaceous flavors of Perilla go perfectly well with the spicy, sweet, salty and garlicky seasoning, with the flavors really melding together.
Perilla Kimchi (Kkaennip Kimchi 깻잎 김치)
Kkaennip or Perilla Kimchi is not something I remember eating or hearing about when I was little. Not sure why.. Perhaps it was available in areas outside of Seoul, but I never got to try it. Anyway, recently I started seeing it on the Korean internet and was curious how it would taste. And it did not disappoint!!
This kimchi goes really well with any Korean meal but it’s just PERFECT when eaten together with soups like Seolleongtang, Galbitang and Baeksuk.
WHAT I LOVE ABOUT THIS PERILLA KIMCHI
It’s simply delicious!
The first time it came out a little too salty and sweet but the 2nd time, with some adjustments, it came out soo delicious that my sister, my husband and my daughter all loved it!! It’s the kind of kimchi that makes your mouth water just thinking about having it on top of a spoonful of rice!! YUM!!
It’s really easy to make!
In addition to it being yummy, I also LOVE that you don’t need to tediously layer the leaves like Kkaennip Jjim or Kkaennip Janghjji (pickles). You just wash the leaves and then just mix them like a salad! There’s also no need to make rice paste for the seasoning.
Perilla Kimchi tastes great fresh or just after 1 day!
Normally, you have to ferment Kimchi for 2-3 days for it to develop its peak flavor but this kimchi, you don’t have to wait. It tastes great the 1st day, even better the 2nd day and beyond.
Perilla (Kkaennip 깻잎) is my favorite Korean herb
Perilla leaf is the leaf of the Perilla seed plant and is one of Korean’s favorite herb. The picture below on the left is a perilla plant with flowers blooming on top. On the right, you see the perilla seeds (들깨 Deul kkae) which are used as seasoning or pressed to make perilla seed oil or 들기름 Deulgireum.
Note, there’s Deul kkae 들깨 (perilla seeds) and Cham Kkae 참깨 (sesame seeds).
Perilla is like Korean basil. We use it as a garnish, as ssam (soo good with pork belly), as namul and even kimchi! You can read more about it on my Perilla ingredient page.
Perilla Leaves vs Perilla Bunches
Korean markets usually sell large Perilla leaves in 2 different forms. Most commonly, you will find bunches of individual leaves like below on the left. The other form is when the top shoots of the Perilla plants are cut and sold in bunches like on the right. These are usually meant to be made into Kkaennip namul but it can also be made into Kimchi as in this recipe.
How to trim Perilla bunches
When using the top shoots, be sure to trim and discard the tough lower stems and just use the top shoots. See picture below.
FROM JINJOO!
Chef’s Tips
- Perilla Kimchi doesn’t need to be fermented but will taste better after 1 day for the Perilla flavor to become mild.
- Can I substitute maple syrup? I like using maple syrup here because, in addition to providing natural sweetness, it also adds liquid, keeping the leaves well submerged in kimchi juice. If you don’t want to use maple syrup, you can use sugar and more broth or just simply water. Use about 3/4 amount of sugar to maple syrup. So instead of 4 Tbsp maple syrup, you can add 3 Tbsp sugar and 4 Tbsp broth.
- Soak in vinegar water (1 part vinegar, 3 part water) for 10 min if you are using store-bought Perilla and want to rinse off any pesticides as you are rinsing the Perilla leaves.
- How long will Perilla Kimchi keep? Kkaennip Kimchi can be stored in the refrigerator for up to 2 months.
Ingredient Notes
Fish Sauce – I have used anchovy sauce (myeolchi aekjeot) and sand lance sauce (kkanari aekjeot) and they both work fine. You can also use other Asian fish sauces like 3 crabs.
Soy Sauce – I use Korean jin ganjang 진간장 but you can also use kikkoman soy sauce.
Gochugaru – Korean red chili pepper powder works best for Kimchis so please try to purchase that. Buy it online from my Amazon store.
Step-by-Step Instructions
- Make Kelp Broth – add water to a small pot and add a piece of kelp. Let it simmer for 15 min and let it cool.
- Rinse Perilla leaves or perilla bunches in vinegar water (1 part vinegar, 3 parts water) if using store-bought Perilla. If using homegrown Perilla, no need to use vinegar water but just rinse in water. Let it drain.
- Slice onions, green onions, green chili peppers and carrots.
- Chop garlic and grate fresh ginger.
- Make Yangnyeom 양념 – in a bowl, add soy sauce, fish sauce, maple syrup, gochugaru (chili powder), garlic, ginger and kelp broth. Mix.
- In a large bowl big enough to hold all the Perilla leaves, add the rinsed Perilla and then the yangnyeom, carrots, onions, green onions, and chili peppers. Put on some plastic food-grade gloves and mix everything so the Perilla leaves are evenly coated in seasoning.
- Transfer to a container and refrigerate. Perilla Kimchi tastes best after 1 day.
Put on some plastic food-grade gloves and mix everything so the Perilla leaves are evenly coated in seasoning.
ENJOY!!
XOXO ❤️
JinJoo
Perilla Leaf Kimchi (Kkaennip Kimchi)
Ingredients
- 10 oz Perilla Leaves (Kkaennip) large leaves or bunches
- 1/4 each yellow onion sliced
- 1/2 each carrot julienned
- 5 green onions sliced
- 4 Korean green chili peppers substitute Jalapeno pepper
Kelp Broth
- 1 Kelp 2 in x 2 in piece
- 80 ml water
Yangnyeom (sauce)
- 225 ml soy sauce Korean Jin Ganjang
- 2 Tbsp Korean anchovy fish sauce Myeolchi Aekjeot 멸치액젓
- 4 1/2 Tbsp maple syrup
- 50 g Korean red chili powder (Gochugaru)
- 3 Tbsp garlic chopped
- 1/2 Tbsp ginger grated or chopped
Instructions
Make Kelp Broth
- In a small pot, add 80 ml water and dried 1 Kelp (dasima). Let it simmer for 15 min while you prepare all the ingredients. After 15 min, turn off the heat and transfer broth to a bowl so it cools down.
- Rinse 10 oz Perilla Leaves (Kkaennip) in water and let it drain in colander.
- Slice 1/4 each yellow onion, 1/2 each carrot, 5 green onions, 4 Korean green chili peppers.
- Chop 3 Tbsp garlic and grate 1/2 Tbsp ginger.
- Make Yangnyeom – mix 225 ml soy sauce, 2 Tbsp Korean anchovy fish sauce, 4 1/2 Tbsp maple syrup, 3 Tbsp garlic, 1/2 Tbsp ginger, 50 g Korean red chili powder (Gochugaru) and kelp broth.
- In a larg bowl add Perilla leaves, sliced onions, carrots, green onions, chili peppers and the yangnyeom. Gently mix everything until the leaves are evenly coated.
- Transfer to a container and refrigerate for 1 day before serving.
Tips & Notes:
- Does Perilla Kimchi need to ripen at room temperature? No, unlike other classic kimchis this one doesn’t really need to be fermented but certainly tastes better after the strong minty herbal flavor of Perilla has softened and also after the seasoning sauce and Perilla leaves have melded together.
- Can I eat Perilla Kimchi right away? Yes, you can but it does taste better after 1 day.
- How long with the Kimchi keep? It will be good to eat for up to 2 months. Maybe even longer.
- Substitute for Maple Syrup – If you don’t want to use maple syrup, you can use sugar and more broth or just simply water. Use about 3/4 amount of sugar to maple syrup. So instead of 4 Tbsp maple syrup, you can add 3 Tbsp sugar and 4 Tbsp broth.
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