Perilla Leaf Kimchi

Perilla Leaf Kimchi

Kkaennip Kimchi, Kimchi made with perilla leaves / Photo Credit: Maangchi

Kkaennip Kimchi is a variation of Kimchi, made with perilla leaves. The perilla leaves are seasoned with Kimchi paste made with ingredients including fish sauce, garlic, green onions, carrots, Gochugaru (hot pepper flakes), fish sauce, and salt. The flavors of Korean fermentation are soaked up by the perilla leaves, making it a great banchan (side dish) to enjoy with rice.

Perilla Leaf Kimchi (Kkaennip Kimchi) Recipe by Maangchi

Perilla leaves (135 grams: about 3 cups)
3 tbs fish sauce
¼ cup of onion
4 cloves of garlic
2 stalks of green onion
1 ts honey
1-2 tbs hot pepper flakes
roasted sesame seeds
carrot (2 tbs)


  1. Wash and drain 135 grams (about 3 cups) of perilla leaves and put them into a basket.
    *tip: wash both sides of each leaf in running cold water and shake to drain water
  2. Next, let’s make kimchi paste!
    Put these ingredients in a bowl and mix them together with spoon:
    4 cloves minced garlic, 2 chopped green onions, ¼ cup amount of sliced onion, 2 tbs of carrot cut into matchsticks, 3 tbs fish sauce, 1 -2 tbs hot pepper flakes, 1 ts honey.
  3. Spread some paste between the leaves.
    *tip: You don’t need to put paste on every leave but every 2 leaves
  4. Put the kimchi in a container and keep it in the refrigerator.
    Serve with rice and sprinkle some roasted sesame seeds before serving.

View Recipe on Maangchi

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