Korean perilla in soy sauce (Kkaennip-jangajji)

By Maangchi

I heard that there is a huge Korean community in Flushing, so I went there the other day. It took about 40 minutes to ride the subway from Manhattan.

I was so excited about visiting there that my heart started beating before getting there even on the subway. Yes, it was surprising scene! I felt like walking around somewhere in Korea!

I bought some items that I can’t find easily in midtown Manhattan such as a long broom, cheap hangers, and I found them! Then of course I had to stop by the Korean grocery store, Hanareum mart.

I found a good bakery store “Koryudang” to order my favorite snack patbingsu (shaved ice with sweet red bean and fruits). Almost all of customers were Koreans. I used to make it for my children when they were young. When they came home from school in hot summer afternoon, I used to be waiting for them with ready made patbingsu. Once they came home, I gave it to them and they were of course happy. So when I order potbingsu for myself, I can’t help thinking about my children and feel a little strange.

On the way back home to take the subway, I saw a woman sitting on the sidewalk selling so many different kinds of Korean vegetables that she grew in her home: lettuce, green chili pepper, cucumber, minari, small, cute pumpkins (for doen jang jjigae), and perilla leaves! I asked, “How much is it for all the “kkaennip” ? She paused some seconds and seemed busy counting quietly. She said, “20 dollars”. I said, “How about 15 dollars? I will make kimchi with them”. She paused again and “sure!” :) I know I should be generous to the seller. How dare I could ask for discount! But, it’s my life time bargain habit that I learned from my own mother.

When I came home, I made perilla leaves jangajji instead of making kkaennip kimchi because making jangajji is easier than making kimchi.

For those who may be interested in learning how to make this jangajji, check out the recipe!



  1. KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted October 16th, 2013 at 1:13 pm | # |

    Maangchi, I didn’ t know you have children!

  2. BelCuore Buenos Aires My profile page joined 1/12
    Posted January 24th, 2013 at 10:55 pm | # |

    How I convert this recipe instead of “soy sauce” into “spicy sauce”? Thanks Maangchi.

  3. peonygirl portland, oregon My profile page joined 8/09
    Posted December 11th, 2011 at 2:41 pm | # |

    Is this the same dish I see already prepared in the Korean markets? But the perilla leaves look dark with red pepper I think. They are very salty and tasty with rice.

    Maybe that is perilla leaf kimchi?

  4. bohemeathens Berlin Germany My profile page joined 10/11
    Posted October 17th, 2011 at 12:49 pm | # |

    I made this recipe the other day and instead of sugar I used agave nectar and some honey :-) It came out great! Thank you so much for posting this recipe. It’s simply amazing and I think one of my favorite side dishes. Thanks again!

  5. Bapbi Seattle My profile page joined 9/11
    Posted September 24th, 2011 at 9:28 pm | # |

    Hi, I am new to this forum, but I found it looking for a recipe to pickle my perilla leaves. I don’t understand, am I to pour all the liquid I boiled over the leaves? That’s way more that needed to completely submerge them. How much liquid was I to pour over them? Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2011 at 11:10 am | # |

      Hi, follow the recipe. This is for 500 grams of perilla leaves. If there is too much broth, boil some away. No problem!

  6. hellokitty08 My profile page joined 5/10
    Posted August 10th, 2011 at 6:31 am | # |

    Hi :) can I put garlic in this?

  7. Arne Paul My profile page joined 5/11
    Posted May 21st, 2011 at 2:09 pm | # |

    I’ve tried other recipes but yours is the best! Thank you!

  8. Kaila
    Posted July 23rd, 2009 at 8:06 pm | # |

    Hi Maangchi!

    I just wanted to say THANK YOU for this great recipe! I love kkaennip and this is a great way to enjoy it for a long time without it going bad. I also made yolmu kimchi and it’s wonderful! I couldn’t have done it without you. As a Korean adoptee who lived in Seoul for a year, I LOVE Korean food but don’t have anyone to teach me how to cook it. I love your site and your videos and credit all of my Korean cooking skills to you! I hope we can meet in New York one day soon! :)

    Keep up the good work!

  9. Janet
    Posted July 16th, 2009 at 5:53 pm | # |

    Hi Maangchi,
    Thank you for your website. It’s been nice learning how to cook Korean food since I am Korean…by the way, I can’t believe that you have grown kids, you look fantastic! If you’re ever in Orange County CA, (original Disneyland) let me know, we can meet at my favorite bakery in Irvine. Thanks again.

  10. Jackie
    Posted June 4th, 2009 at 7:29 am | # |


    Thank you so much for all you recipes!
    I was wondering though like many others, when can we see a recipe up for the Spicy Kkaennip?

    My mom makes Kkaennip like that, and it’s my favorite side dish when spicy!

    Thanks again!

  11. pixen
    Posted June 1st, 2009 at 1:11 pm | # |

    goshhh Maangchi, this recipe is so appetising! Just by looking at the pictures already made my stomach growling! I like to eat Perilla raw :-D but occasionally, I stir-fried with some chicken filets. I didn’t know it can be pickled and turn into kimchi. I have to make this version and before that, I need to be nice and frequent customer to the Korean Restaurant not far from my home hahahha… because they grown a patch of this leaves beside their restaurant and I want to ask for the cuttings :-P

    • Maangchi New York City My profile page joined 8/08
      Posted June 1st, 2009 at 4:25 pm | # |

      The store owner should be nice to you because you will be their regular customer! wow they are growing perilla leaves? I would like to go there! : )

  12. sharizapril
    Posted May 15th, 2009 at 10:56 pm | # |


    the korean versin of halo-halo(patbingsu) its really good and me also like it…Here in the Philippines its called halo-halo it means mixing of ingredients…

    I want to try that one also…Im a culinary student and want to try that “patbingsu” next time…thnx maangchi I learned alot from your cooking..


  13. dlie89
    Posted April 18th, 2009 at 9:17 am | # |

    Hello there…^^, i was wondering what is the ingredients for making patbingsu?? seems so nice to eat…

  14. Ataciara
    Posted April 8th, 2009 at 1:02 pm | # |

    Hi Maangchi! This recipe sounds and looks so delicious and I was wondering since I don’t have kkaenip on hand at the moment if there is another leafy vegetable I could subsitute for it. If not thats fine; I’m sure I could find some later at the korean market…or perhaps even the japanese or chinese market ^^ I’ve done lots of Japanese and Chinese cooking but am new to the Korean cuisine, so your site is very helpful!

    • Maangchi New York City My profile page joined 8/08
      Posted April 8th, 2009 at 1:29 pm | # |

      oh, yeah? I think this recipe is for kkaenip, maybe you can try out with another vegetable, but I can’t guarantee the taste. If you have already experienced cooking Japanese and Chinese cooking, I’m sure Korean cooking will be very easy for you. : ) I’m happy to meet you through my website.

  15. Keigh
    Posted April 5th, 2009 at 2:16 pm | # |

    I’ve been gone for soooooo long and been missing your videos and recipes Maangchi.. So today I started browsing your recipes again, looking for something that I can make,, and THAT PATBINGSU caught my eyes!!!!! You know I love that dessert..=p Oh my,, I miss Korea so bad,, even if I’m a full blooded Filipino I sure am a huge fan of Korean Culture and Foods since my boyfriend as you know is a full blooded Korean..=) Anyway,, I’m hoping to taste that dessert soon..=)



  16. Bonnie
    Posted April 4th, 2009 at 12:57 pm | # |


    I love watching you cook your recipes. My mother is Korean and makes a lot of the things that you demonstrate. I am wondering if you know the name for a dish my mother makes. She takes small pieces of beef and cooks them in water for a long time. Once they are tender, she adds soy sauce and sugar. I have looked for recipes like this, but have not found them. I am wondering how long to cook in water and how long to cook in soy sauce.


    • Maangchi New York City My profile page joined 8/08
      Posted April 4th, 2009 at 7:03 pm | # |

      yeah, it’s jangjorim in Korean. Boil the chunks of beef until they are tender. I will post the recipe someday, thank you!

  17. Maangchi New York City My profile page joined 8/08
    Posted March 29th, 2009 at 11:25 am | # |

    Yes, I have. I’m going to post the recipe someday!

  18. Jennifer
    Posted March 29th, 2009 at 2:23 am | # |


    Do you have kimchi recipe for these leaves?

  19. Maangchi New York City My profile page joined 8/08
    Posted March 8th, 2009 at 11:05 am | # |

    Where is the Spa Castle? It must be Korean style sauna (jjimjilbang: 찜질방). I would like to go there sometime! : )

    • Kyon
      Posted May 16th, 2009 at 10:37 pm | # |

      On 11th Ave in College Point. You can catch a shuttle from the municipal parking lot over by the police station in Flushing. Just Google “Spa Castle NY” for info.

  20. Kyon
    Posted March 8th, 2009 at 10:44 am | # |

    My Mom and I(my Father is pressed into driving) often go to Flushing just to go to the Korean markets. We’ve also been going to Spa Castle, which isn’t too far away.

    P.S. I love your videos, I can’t say it enough. And I am also Poppy Brown(I need a new user name)from over on youtube.

  21. Maangchi New York City My profile page joined 8/08
    Posted February 26th, 2009 at 9:30 am | # |

    wow, 17 years is long time!
    I’m glad that you found me here. : )

    I just got back from LA yesterday. Yeah, you can get all Korean ingredients easily there.

  22. Andrea
    Posted February 25th, 2009 at 4:28 pm | # |

    Hi Maangchi,

    I am Korean born Chinese, I love Korean food because I lived there 17 years and I love to make Korean food too, thank God I founded your website before yesterday, and I am very enjoying to look your video and learn so many different Korean dessert (I never try them before). Fortunately I live in LA., so I can go to Korean Market to get all the ingredient in your recipe, thanks again.

  23. Maangchi New York City My profile page joined 8/08
    Posted January 12th, 2009 at 11:30 pm | # |

    Yes, it’s sold at a Korean grocery store. Yeah, spicy kkaenip kimchi or jangahjji is so delicious, too.
    Your 2 children are helping you make mandu? oh, very cute!

  24. Kwaker
    Posted January 12th, 2009 at 4:15 pm | # |

    Hello! Thanks for all your wonderful recipes! I’m a french-canadian and I’m married to a Korean! I love Korean food! We have an exchange student from Korea with us and his mother sent this but the spicy version. Soooo good. My husband’s family lives in Toronto so I love going there to get the ingredients. Do you know if the perilla leaves are easy to find? I would love to make this. My 5 and 3 year olds love making the dumplings with me! very good!

  25. Maangchi New York City My profile page joined 8/08
    Posted November 28th, 2008 at 10:41 am | # |

    Because sooner or later liquid from perilla leaves will come out when they are soaked in salty soy sauce. Water may cause the vegetables to go bad easily, so boiling the juice one more time will prevent it from going bad.

  26. Truth
    Posted November 28th, 2008 at 5:31 am | # |

    Hi Maangchi,
    thanks for the recipes! However, I was wondering why you have to boil the sauce for 20 minutes the day after. just curious! thanks again

  27. Maangchi New York City My profile page joined 8/08
    Posted November 1st, 2008 at 10:19 am | # |

    Congratulation on your marriage! Your husband is already lucky man because his wife is working hard to feed him good food! : )
    I’m Korean! haha!

  28. tina
    Posted November 1st, 2008 at 5:25 am | # |

    hi ms. maangchi i m cristina, id discover your website when i was looking for the recipies of korean food, i was only got married this past month of april to a korean man, so i supposed to be learn about korean food, and i am so happy, because i finally found a website like this..and sooner i will tell this to all of my filipina friend here in korea…. thank you.. ill just wonder are you a filipina also????

  29. Maangchi New York City My profile page joined 8/08
    Posted October 28th, 2008 at 10:25 pm | # |

    Welcome to my recipe website! This perilla leaves(sesame leaves) side dish is a little salty, so you will have to eat it with rice. It may also go with noodle soup, fried vegetable..etc. Mostly we eat it with rice.

  30. Ada
    Posted October 28th, 2008 at 9:31 pm | # |

    Dear Maangchi,

    That’s so great to see your videos to learn korean dishes. I am a hk girl whom studying korean in korea right now, and i like cooking so much, so i would like to try different cuisine as well. And, i like to try to make dishes for my friends and relatives when i go back to HONG KONG. So happy to share your receipes in web, however, i would like to ask, this dish is a side dish? How can i get used it? Just goes with rice? or can make another dishes as well?Thanks again for sharing and answering my questions. Bless u

  31. Maangchi New York City My profile page joined 8/08
    Posted September 10th, 2008 at 9:38 pm | # |

    You can keep it in the fridge for months! It never goes bad!

  32. yen
    Posted September 10th, 2008 at 7:54 pm | # |

    Hi Maangchi, how long can you keep this dish in the fridge?

  33. Maangchi New York City My profile page joined 8/08
    Posted August 29th, 2008 at 6:47 pm | # |

    Oh, yeah? nice! They will never forget about Korean culture! Say hello to your children!

  34. Cheryl
    Posted August 29th, 2008 at 6:37 pm | # |

    I’m a New Zealander living in Seattle with my two Korean adopted children (5 & 7 years).
    We love cooking Korean food and your website is very helpful.
    Thank you.

  35. Maangchi New York City My profile page joined 8/08
    Posted August 24th, 2008 at 7:16 pm | # |

    Sure, spicy kenip (steamed hot spicy sesame leaves side dish) dish is included in the list of my future recipes. jello made up of acorn powder is called “do to ri mook”. It’s also already in the list. I don’t know how to make acorn powder for mook. : ) Nobody makes it these days. Anyway I will post the recipe using a small bag of mook powder sold at a grocery store soon.
    Thank you!

    • Jean
      Posted May 6th, 2009 at 6:40 pm | # |

      I am a Korean raised in the US since I was 5. I love Korean food, but I am just now beginning to explore traditional Korean cooking. I love your site. I used your recipes for radish kimchi and cucumber kimchi. I am patiently waiting for them to be ready. Can you tell me if there is a post for “do to ri mook”? I haven’t been able to find it anywhere, but I did find acorn starch. I am hoping I can figure out how to make it with that, but your help would be great. My husband loves this dish and only gets it when we go to a Korean restaurant.

  36. Kate
    Posted August 24th, 2008 at 10:43 am | # |

    Thank you so very much for sharing your Korean recipes. I love spicy Kenip. Could you share the receipe for spicy Kenip? Also, I love Korean jello made up of acorn with sauce on top. Somebody said it’s better to make it on my own rather than buying acorn flour. How do I make acorn flour from fresh acorn and how do I make ‘mook’ from scratch?

  37. stella
    Posted August 16th, 2008 at 11:35 pm | # |

    Hi Maangchi,

    Woow, you are so fast!

    I just made this 5 minutes ago… I am hoping for the best :-)

    Thanks again & Have a great weekend!

  38. Maangchi New York City My profile page joined 8/08
    Posted August 16th, 2008 at 10:15 pm | # |

    My answer about your questions
    1: no, just follow the recipe, no need to cook for this recipe

    2: no need to put it in the refrigerator and put it at room temperature.

    It sounds like you are going to make this! Wonderful!
    I’m still enjoying the jang ah jji.

  39. stella
    Posted August 16th, 2008 at 10:06 pm | # |

    Hi Maangchi,

    I have been watching your video on youtube quite often, and thank you for sharing yummy korean food with us.

    I have some questions regarding this recipe:
    1) Do I need to cook the seasame leaf at all?

    2) Regarding #5, “Close the lid of the container and let it sit for about 12 hours. (You can turn over to salt evenly)”. Do I need to put it in the refrigerator?


  40. Maangchi New York City My profile page joined 8/08
    Posted July 22nd, 2008 at 8:26 am | # |

    You are living in Flushing! It took only 40 minutes from Manhattan by subway. We could have met there when I visited Flushing. Next time! : )

  41. Rina
    Posted July 21st, 2008 at 9:25 pm | # |

    Hi Maangchi! Welcome to New York!!
    I'm an 18 year old, Korean girl born in the US that's going to start her first semester in college soon.
    Unfortunately, I have to commute since it's in Manhattan.
    Watching your videos inspire me a lot!<3 I'm not very good at cooking.
    I can't wait for your next videos!! :]

    P.S Omg! That picture was taken in Union Street! :] I live about 2 blocks from the Hanareum near there, which is now known as H-Mart. My mom goes there all the time.

  42. Anonymous
    Posted July 19th, 2008 at 11:32 pm | # |


    You don’t look old enough to have grown children. I always thought you were a young spring chicken.

    Thank you again for those egg recipes. Your efforts are always greatly appreciated…Our loss is New York’s gain.

  43. Maangchi New York City My profile page joined 8/08
    Posted July 15th, 2008 at 7:45 pm | # |

    Thanks for all your information! haha snobby korean ajuma!

  44. Dizzle
    Posted July 15th, 2008 at 12:13 am | # |

    Hi Maangchi,

    First of all, welcome to the USA! My family and I were in flushing just yesterday eating.. ‘sam bab’? (?) Not sure of the term/name. It was very good though.

    How is everything so far?

    Also, for the New Jersey thing, you can easily take a bus from Port Washington.. I live in Closter and take the 20 bus but it passes through areas very close to Broad Ave. (the best place to find almost anything korean, really) in Palisades Park. It also passes through places such as Leonia and Tenafly, which all have a good Korean population.

    My town, Closter, is I guess a more wealthier town and has those snobby korean ajuma’s lol. There are good korean places though – my parents actually own a Japanese restaurant in Closter called Mt. Kisco and yes, we’re Korean haha

    So anyway, it’d be great if you can come visit NJ! It may not be as Koreanized as Flushing or Bayside, but it can hold its own

  45. vb
    Posted July 14th, 2008 at 3:19 am | # |

    Hey Maangchi

    Looks like it is going to be fun in NY! I hv never seem sesame leaves before. They HUGE!!!! What do they taste like when made in kimchi?

  46. Maangchi New York City My profile page joined 8/08
    Posted July 13th, 2008 at 9:37 am | # |

    Dear Joshua,
    Thank you for the useful information and the link. I have no car, so I should visit there by renting a car some day. Are you interested in coming for the meeting with my other blog readers? I have not decided when and where. Let me know if you are interested in coming.

  47. Maangchi New York City My profile page joined 8/08
    Posted July 13th, 2008 at 9:34 am | # |

    haha, sorry about my previous message. What a coincidence! The ginger (blog id name) used to send me messages and she said she is living in Brooklyn! : )

    hope your kimchi ferments well.
    Actually I never wait until kimchi ferments. I eat it right after making it.

  48. Ginger
    Posted July 12th, 2008 at 9:53 pm | # |

    It must be a different Ginger! To my knowledge, I’ve only posted once on your blog! I’m pleased to meet you! I hope you’re getting settled into the city well. The weather’s been great lately — not too hot.

    My ggaktugi didn’t ferment in 20 hours so I’ll leave it out for a couple more days, I guess. I just opened up the jar and stirred it around with my hand so it ferments equally in the liquid. Do you ever worry about mold growing on the surface of the fermenting kimchi?

    Annyeonghi jumesayo!

  49. Joshua
    Posted July 12th, 2008 at 11:22 am | # |

    There is also a Korean community across the river in New Jersey. Palisades Park has on of the highest % in the country of Korean people. However you probably would require a car to explore it.

    There is also a Japanese supermarket Mitsuwa in Edgewater, NJ. They have some korean items, but its mostly japanese.


  50. Maangchi New York City My profile page joined 8/08
    Posted July 12th, 2008 at 7:58 am | # |

    Is that you that you used to send me email months ago? Oh, my! I was thinking about you because you told me you were living in Brooklyn! I was looking for your previous email to let you know I’m living in New York!, However, I could not find it. I must have erased the email.

    Anyway, I’m so excited about meeting you! Send me email again and give me some ideas of getting together meeting with other blog readers.

  51. Ginger
    Posted July 12th, 2008 at 1:52 am | # |


    I’m so happy to find your site!
    I’m making ggaktugi right now. Unfortunately I found your videos on how to make kimchi just AFTER I finished. Anyway, I hope it comes out ok. My last batch had too much salt and never fermented properly. I’m a Korean ibyang-in who’s studying up on my hanguk-mal these days. I wish you much luck and fun in New York. I live in Brooklyn — I’d be happy to show you around these parts some time! Best, OkJin (aka sengang:)

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