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Kimchi made with homegrown perilla leaves!

Saturday, June 29th, 2013

By Maangchi

Yesterday I went to Flushing, Queens to buy some Korean ingredients. On the way back home, I found a lady selling these homegrown perilla leaves on the street.

Perilla leaves

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She said: “It’s still early to harvest my perilla leaves. You can come again later and I’ll have more.”

You can imagine how excited I was! I talked to the lady for a while, she reminded me of my grandmother.

Once I came home, I was pretty tired but I still made kkaennip kimchi. Kkaennip should be cooked or pickled soon after they are picked because they are easily bruised, so I wanted to use them as soon as possible.

perilla leaf kimchi

Last night I had delicious, flavorful kkaennip kimchi! That’s the only side dish I need for my dinner!

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Posted on Saturday, June 29th, 2013 at 11:56 am.
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4 Comments:

  1. deborah Toronto, ON joined 4/09 & has 47 comments
    Posted April 16th, 2014 at 10:56 am |

    hi maanchi! how long do they last once they have been pickled? i admit i was not diligent when i had a huge harvest last year and actually had trouble consuming it all.. i picked up 4 small plants for a $1 at the korean market and i am pretty sure i had enough for 2-3 families! also, what is the alternative to eat/cook/pickled them? i was wondering if you use them for anything else?

    • Maangchi New York City joined 8/08 & has 11,865 comments
      Posted April 17th, 2014 at 10:46 am |

      Hi Deborah!
      It’s so great to hear from you! : )
      Perilla leaf kimchi can last until it runs out just like cabbage kimchi. It will ferment in the fridge.
      “i had a huge harvest last year” oh I envy you! We usually pickle them and eat them for a long time. You can saute them with some vegetable oil, sliced onion, garlic, soy sauce, and dried anchovies or you can make pancakes.

  2. poetess4life joined 2/11 & has 8 comments
    Posted June 29th, 2013 at 12:43 pm |

    I love this as a side Mmmgood!!! So rich in flavor!! Thank you for posting :)

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