Kkaennip (perilla leaves) is one of my favorite vegetables. It has real good flavor like mint, so it’s used for so many Korean dishes. I’m introducing 2 kinds of side dishes: kkaennip kimchi and kkaenip jangajji to you.
You will see how you wash it, drain water, and make kimchi or jangajji (Korean style pickles) in my video demonstration. Whatever you make with kkaennip, it will be precious dish because you will have to take care of each leaf one by one! The taste is awesome! Enjoy the flavor of each leaf while eating it with your rice!
Kkaennip kimchi
Ingredients:
Perilla leaves (135 grams: about 3 cups), 3 tbs fish sauce, ¼ cup of onion, 2 green onion, 1 ts honey , 1-2 tbs hot pepper flakes, roasted sesame seeds, carrot (2 tbs)
Directions:
- Wash and drain 135 grams (about 3 cups) of perilla leaves and put them into a basket.
*tip: Wash the both sides of each leaf in runny cold water and shake it to drain water - 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. - Spread some paste between the leaves.
*tip: You don’t need to put paste on every leave but every 2 leaves
Now you made kkaennip kimchi! Gratz! : )
Put the kimchi in a container and keep it in the refrigerator.
Serve with rice and sprinkle some roasted sesame seeds before serving.
Kkaennip jangajji (Korean style perilla leaves pickles)
Ingredients:
1 pound of Perilla leaves (about 450 grams), soy sauce (1½ cup), a medium size apple, 1 medium size onion, 4-5 cloves of garlic, 1 cup water, 2 jalapeno pepper, 1 tbs of sliced ginger.
Directions:
- Wash and drain 1 pound of perilla leaves and put them into a basket.
*tip: Wash the both sides of each leaf in runny cold water and shake it to drain water - Prepare 1½ cup soy sauce to salt the leaves.
- Pick some perilla leaves (about a dozen leaves) and put them into a large bowl. Drizzle soy sauce directly between the leaves, little by little.
- Repeat until you used all the leaves.
(You will see some soy sauce on the bottom of the bowl) - Turn the leaves over a couple of times to salt evenly and wait about 1 hour.
- 1 hour later, squeeze the leaves slightly and put them into a container.
- Transfer the liquid of soy sauce brine to a pot.
- Add 1 cup of water, 1 medium size sliced onion, 4-5 cloves garlic, 1 medium sized sliced apple, 1 tbs of sliced ginger to the brine.
- Bring to a boil for 30 minutes over medium high heat.
- Strain the brine and cool it down until it reaches room temperature.
- Pour the brine onto the leaves in the container and keep it in the refrigerator.
Serve with rice!
When you serve it, transfer some leaves to a serving plate and garnish with roasted sesame leaves and shredded red pepper (called shilgochu or silgochu: 실고추).
THANK YOU, THANK YOU very much for doing this video. i try explaining this to my friend but she dont understand me…. now i can email her the link … hehhehehe
i cant wait to try this !!!
thank you so much, i am looking forward to exploring your site and learning more how to cook korean! Food.
Welcome to my website. Homemade cooking is the best.
How long will the perilla kimchi last in the refrigerator. I grow my own perilla, in the yard and in the house. Any use for the seeds? I am collecting them on my plants. I also use your perilla kimchi for an addition on sandwitch, pulled pork, hamburger ect. Really good, Thanks for your work.
It lasts until you finish eating the kkaennip kimchi, which means there is no expiration date. As long as you keep it in the refrigerator, it will never go bad.
oh, the seeds are called deulkkae. http://www.maangchi.com/ingredients/deulkkae-garu
deulkkae is used in so many Korean dishes. So far, I used it in
“pork bone soup (gamjatang)”: http://www.maangchi.com/recipe/gamjatang
“..sandwich, pulled pork, hamburger..” with kkaennip sounds like such a brilliant idea!
mangchi can you share with us how to cook that they so called “sadengi” with dulkekaru,
Please leave your question here because I don’t know what “sadengi” is. http://www.maangchi.com/talk/forum/general-discussion
Maangchi!
I made this and my family loved it.
But… I washed the perilla leaves and left them in the refrigerator undried for a couple days and they turned discolored on the edges.
I was wondering if its okay to just eat it without cutting off the discolored parts on the edges. I cut them off but it took a long time and I was wondering if I have to do it next time too if it happens again.
Thanks again for everything.
Yes, perilla leaves are bruised very easily especially when they are wet. I usually roll them up in the newspaper and put them in a plastic bag before putting in the refrigerator.
You can eat them after removing the discolored parts.
Hello Maangchi,
I went to the market and I saw 2 different types of leaves that look very similar to perilla leaves. They are both the same shape, but one of them is green on both sides, the other was green on top and purple on the bottom. For the perilla leaves you used for this recipe, is it the one with purple and green? the names for them were written in Korean in the market I went to so I don’t really know which one to buy. (maybe next time i should just take a bite out of both to see which tastes better) Are perilla leaves also known as sesame leaves? I hope to hear from you soon.
It doesn’t matter. You can use either of the perilla leaves.
hi maangchi,
i saw this plant selling as a seedling in a korean supermarket earlier during spring time and was very tempted to buy a small plant for home. i wasn’t sure though, if i should considering i know very little about keeping this plant. i’m not sure if you’ve ever kept this plant in your home/garden before but i was wondering if it is a perennial plant in toronto and if it continuously grows if kept indoors. i was thinking either to plant it outside or in a pot indoors seeing as finding the leaves in the grocery store is not consistent.
thank you!
deborah
Deborah,
Grow them outside in the garden.
http://www.maangchi.com/talk/topic/kaenip-perilla-leaves
http://www.maangchi.com/talk/topic/what-to-grow
hi maangchi
i finally bought his from an Hmart like 2 hours away (^_^)
i think imana try the 장아찌 :]
oh and i was wondering about the spelling of 깻잎, shouldn’t be spelled as “깬잎”? ahah im very curious since im learning korean :]]
thx 안녕!
: ) I hope your jangahjji turns out delicious!
Hi M,
Another mouth watering recipe.Wish i can find this leaves.Btw,you look extra extra beautiful….
You make everything look so yummy and easy:) I think I wanna go to korean market to buy some perilla leaves now!
cool! My kkaennip jangajji that I made for the video is almost gone now because I eat it every day. So delicious!
Hi Maangchi!
I would like to request a good recipe for radish jangajji, with radish, cucumber and jalapeno peppers. And how about a recipe for other types of “jeon” like stuffed peppers, and “donggurangddaeng” :-)
Thanks for the new recipe!
ok, Your request for korean style meatball recipe and more jangajji with other ingredients is accepted! Thank you!
Yes, please more jjangachi recipes please.. in particular oye jjangachi (cucumber jjangachi).
Also, how do you make the moo banchan that restaurants serve with ttong-dak?
I just found your website and love it! Thank you for what you’re doing!!
And seriously, you
Hi Maangchi!
Where do you buy your perilla leaves? I live in NYC too :]
Hi, I posted here on the forum where I got the perilla leaves.
http://www.maangchi.com/talk/topic/re-buying-perilla-leaves-blog
Maangchi ssi, annyeong! Looks so delicious! Thanks for another great recipe, the pickled one looks especially yummy. Now I just have to hope I can find Korean Perilla leaves…wish me luck on my hunt! haha ^^
Kamsahamnida…and you look extra pretty in today’s video!
Have you found perilla leaves yet?
Yes, I wish you good luck with hunting the leaves! : )
Hey Maangchi.
This recipe looks great and I want to try it out..
There are several Korean markets near where I live: two normal korean markets and one farmer market.
Do you think they might have it? Usually the two markets don’t have much, usually just typical vegetables that we use, but I’ve never been to the farmer’s market..
If it isn’t there, could you recommend any other vegetable to use with this recipe?
The recipes for vegetalbe pickles are a little different depending on what they are. You can try this recipe with other ingredients, but I can’t guarantee the good result.
Cam/ I dont think there is a substitute because the taste of the leaves are so unique and so strong, there is no other leaf like it..
Again, great video and a new kind of Kimchi!
Can’t wait to make this.
I will buy some leaves soon, i need to re-stock on korean groceries anyways :)
Reinier,
I’m sure you will like this recipe. I know you like vegetables! : )
I love Kimchi, especially in mandu. I made kimchi a few years ago, but it didn’t turn out well, maybe I need to give it a go one more time and see how it turns out…!
good idea! let me know the result!
Yay another recipe!
Its a bit weird to ask for a substitution for perilla leaves in a recipe for perilla leaves…. but i can’t find perilla leaves anywere nearby and the korean style pickle looks really good! Are there any other vegetables that you would suggest pickling in this way?
Thanks!
Do you think I will have any luck finding these in Chinatown?
thanks
According to wikipedia, Korean perilla leaves are different from Japanese or Vietnamese or Chinese perilla leaves in their looks and taste so I dont think you can find it there. Give it a try though..
Not that I know of, I get perilla leaves only at a Korean store.
You could try Japanese shiso leaves – a different variety and the closest in taste. Large Asian/Chinese markets like 99Ranch will sometimes carry perilla and shiso now. Korean markets didn’t used to carry fresh perilla leaves, but now they do.