Perilla leaf kimchi

Kkaenip-kimchi 깻잎김치

(the other recipe in the video is Kkaennip-jangajji)

Kkaennip (perilla leaves) are one of my favorite vegetables. They have a real good flavor, like mint, so they are used for so many Korean dishes. 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!





  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 waterwashing perilla leavesperilla leaves
  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.


  1. 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.




  1. HW joined 11/15
    Posted November 16th, 2015 at 9:39 pm | # |

    Hi Manngchi,

    I had a question, how long can you put it in the refrigerator? Thank you:)

  2. Vibey Melbourne, Australia joined 4/12
    Posted March 1st, 2015 at 5:17 pm | # |

    Hi Maangchi,

    I have to tell you what happened last week! I guess I wasn’t concentrating at the Asian grocer last week, because I bought wild betel leaves (la lop in Vietnamese) instead of perilla leaves. I only realised when I got home, so decided to go head with the kimchi anyway. It is DELICIOUS! Obviously not like perilla kimchi at all, but delicious nonetheless. We have been enjoying it not just as a side dish, but also to wrap up small morsels of cooked meat. Mmm… SO GOOD. If ever you see wild betel leaves, I thoroughly recommend it!

    • sanne Munich joined 8/14
      Posted March 2nd, 2015 at 2:52 am | # |

      Hi Vibey,

      “We have been enjoying it not just as a side dish, but also to wrap up small morsels of cooked meat.”

      And that’s exactly the right use, even for the raw leaves!

      Thank you for the hint, I will look for those to make gochunip-muchim!
      Btw: ssukgat is available in Vietnamese shops, too.

      Bye, Sanne.

  3. Jaye_SC Myrtle Beach joined 8/14
    Posted August 6th, 2014 at 6:52 pm | # |

    You can buy the seeds to grow Perilla leaves in almost any Korean supermarket for about 3 dollars, just ask for Kkaennip leaf seed because many Koreans do not know them as Perilla leaves. They are the easiest thing you will ever grow. Soon, I will plant my winter supply in two gallon pots, about 2 or 3 of them and grow them indoors or under porches in summer or winter, so the frost cannot get them. They grow very well in pots, if you can get them enough sun… They do not do well in full sun if you live where it gets very hot in summer, like the place I live. Mine grow the best when they are in a shaded, cooler area under a tree but get a lot of sun too. They love water, as long as it is in well draining soil and if you will remove the lower leaves so the plant can get taller and pinch the new sprouting leaves between two adult leaves, it will grow more leaves and bigger leaves too. First you want the plant to get about 2 to 3 feet tall, then you want it to get really bushy and thick. They love rich soil too. If you have rich soil that is well fertilized either organically or otherwise and the soil stays moist, you will have pick leaves at least once a week from every plant. GoodLuck!

    • AshleyShell joined 6/15
      Posted June 6th, 2015 at 12:15 am | # |

      Hey, glad to see some advice for encouraging the perilla plant to grow larger! I grew it for the first time last year. This year I got a wonderful surprise as last year’s plant reseeded itself – now I have five or ten plants growing in my garden, and I didn’t have to plant them! I live in southwest Missouri, USA – garden zone 6.

  4. Chibiko Honolulu, Hawaii joined 3/14
    Posted March 27th, 2014 at 12:25 am | # |

    Hello! Maangchi. I made your perilla pickles two times. The pickles are always delicious:)) This time I wondered how I can cook and eat small perilla leaves. Because when I buy perilla leaves, they are with stems. So the sizes are different. I don’t want to waste of them. Do you have any suggestion for me? Thank you, 잘 부탁합니다.

    • Maangchi New York City joined 8/08
      Posted March 27th, 2014 at 1:20 pm | # |

      If the stems are soft enough to eat, blanch them with the leaves and stir fry them with garlic, onions, and soy sauce. If the leaves are large, they will be too tough to eat, so pick the leaves and make kimchi or pickles with them.

      • Chibiko Honolulu, Hawaii joined 3/14
        Posted March 27th, 2014 at 6:01 pm | # |

        I didn’t know we can eat perilla leaves’ stems. Next time, if the stems are soft, I will try the stir- fry. Maangchi, thank you for your reply:))

  5. MeeAe Colorado joined 2/13
    Posted January 3rd, 2014 at 1:00 am | # |

    I made kkaenip kimchi with leftover kimchi paste. It was delicious but in 2 weeks time I found fuzzy mold! I had to throw away. What happened? Why did it get moldy?
    I kept it in airtight glass container in fridge.!

    • Maangchi New York City joined 8/08
      Posted March 27th, 2014 at 12:51 pm | # |

      oh, it sometimes happens. To prevent it, you can make it more salty and keep it in the fridge. Or a few days later it’s made, pour out the juice into a pot and boil it again. Then cool down the juice and put it back to the container. Press the top down with a spoon so that the kkaennip will be submerged in the juice.

  6. diezel_tgp Philippines joined 8/13
    Posted August 30th, 2013 at 3:48 am | # |

    I am a fan of Korean dishes. Especially Kimchi and Sam Guip Sal. I live in Ortigas, Philippines. I just like to know if there any Korean grocery sell Perilla Leaves in Ortigas.. I like to try making Kkaenip-kimchi.

  7. Linisa Canada joined 10/12
    Posted October 17th, 2012 at 10:40 pm | # |

    Hi Maangchi, I am keen to try this recipe, however before I start, I was wondering, once I have made this perilla leaf Kim chi, how long will it keep in the fridge before going bad? Thank you for your time, :)

  8. virulain United States joined 4/12
    Posted April 22nd, 2012 at 1:11 pm | # |

    I’m going to try making the kkaennip kimchi today! Yesterday I bought perilla for the first time :) it’s only available seasonally at the Korean market I like to shop in. The owner gave me a discount because some of the leaves had darkened–are those okay to use (just not pretty) or are they not usable? Thanks, Maangchi!

    • Maangchi New York City joined 8/08
      Posted April 23rd, 2012 at 9:32 am | # |

      “some of the leaves had darkened–are those okay to use..” Perilla leaves are easily going bad. It has to be used soon after picking. I wouldn’t use the leaves with dark spots.

  9. jaylivg Houston joined 7/10
    Posted April 7th, 2012 at 11:29 pm | # |

    I made kkaennip this afternoon and ate them tonight with beef bulgogi , and rice , it was really delicious , Maangchi ! Yummy , easy and super quick to make !! Thanks :)

  10. Q Maryland, USA joined 10/11
    Posted October 26th, 2011 at 12:15 pm | # |

    The perilla leaf pickles are so delicious! I made little bundles of the pickled leaves stuffed with rice and tofu for my lunch box. Thank you, Maangchi.

    • Maangchi New York City joined 8/08
      Posted October 26th, 2011 at 12:25 pm | # |

      yeah it’s very flavorful. While I’m writing this, my mouth waters! ; )

  11. Saoirse Singapore joined 7/11
    Posted July 23rd, 2011 at 9:15 am | # |

    I like perilla leaf kimchi but I do not know where to get it in Singapore! :(

    • seoulawesome Singapore joined 8/11
      Posted August 20th, 2011 at 9:50 am | # |

      hi there,
      u can actually get pickled perilla leaf in some Korean supermarkets!

      • Winxrifu Maldives joined 11/13
        Posted November 27th, 2013 at 1:48 am | # |

        it is available in Maldives too…because we dont usually use it…unless for some who loves kimchi..

    • canteenbreak singapore joined 2/14
      Posted February 20th, 2014 at 11:00 pm | # |

      Hi Saoirse, did you try Isetan at Scotts?

  12. xXKaylaXx Fort St John Canada joined 11/08
    Posted June 14th, 2011 at 1:22 am | # |

    I have to grow my Perilla leaves :)

  13. lanagrover Oklahoma joined 5/11
    Posted May 24th, 2011 at 1:00 am | # |

    좋은 레시피 올려주셔서 감사합니다!!
    올 여름에 깻잎 김치 담아보고 후기 올릴게요.^^

    • Maangchi New York City joined 8/08
      Posted May 25th, 2011 at 5:28 am | # |

      I hope your perilla leaf kimchi turns out delicious! Cheers!

  14. miyo Portland Oregon joined 1/11
    Posted January 22nd, 2011 at 1:13 pm | # |

    Emily, I made fried perilla leaves last night! I cheated…used ready made vegetable pancake batter and deep fried them which took literally 5 seconds for each one.

    Mom actually adds batter and sun dries them, so she can store it until ready to fry. I made them for a dinner party last night and everyone LOVED the flavor. It’s one of my favorites for sure.

    I plan on growing it myself this spring.

  15. Denise B joined 10/10
    Posted October 3rd, 2010 at 7:43 pm | # |

    Our kkaennip from the garden has been used for kalbi and bulgogi all summer. It’s supposed to freeze tonight, so I picked and picked…and picked the remaining leaves. I just made kkaennip jangajji for the first time. My Korean husband took one bite and said, “Impressive!” Ha, he didn’t know a midwestern girl could make such great banchan. THANK YOU! Can’t wait to try more!!!

    • jmatamusk DC area joined 10/10
      Posted October 18th, 2010 at 9:00 pm | # |

      My wife and myself LOVE KKaennip! She is Korean I am american. We live in the DC area and eat out often at the Annandale area Korean Restaurants. We have a small backyard with room to grow tomatoes, peppers, cucumbers, zuccini, and more tomato’s(my favorite), but we want to grow kkaenip…How to grow it? Can we buy seeds?
      Thanks for your help and input.


  16. hellokitty08 joined 5/10
    Posted September 10th, 2010 at 8:18 pm | # |

    Kkaennip jangajji recipe would be the original way of making regular kkaennip right? If I want it more tastier do I put more soy sauce?

    • Denise B joined 10/10
      Posted October 3rd, 2010 at 7:45 pm | # |

      I just made this with the recommended recipe and it was very tasty. Try it first as recommended – you won’t be dissappointed!

  17. mokpochica Michigan joined 1/09
    Posted August 24th, 2010 at 9:15 pm | # |

    I made both of these today after finding homegrown kkaennip at my Korean grocer. I had to improvise on the jangajji because I didn’t have an apple (I added apple juice instead) and I forgot the green peppers. I love that flavor, so I’m disappointed to forget it, but the kkaennip taste good all the same. I think it all turned out well. I’m waiting for hubby to get home to try them now.

  18. sirdanilot Terneuzen, The Netherlands joined 10/09
    Posted August 22nd, 2010 at 6:28 am | # |

    Maangchi!! I have two types of Perilla plants in my garden. One has green leaves (like in the video), but the other ones are beautiful, purple leaves. Can I use the purple leaves for the Kkaennipp kimchi? Or can I only use the green ones…

    I bet purple kkaennip kimchi would have a very cool color!! but I don’t want my kimchi to go bad because of the wrong type of plant.

    • Maangchi New York City joined 8/08
      Posted August 22nd, 2010 at 6:38 am | # |

      yeah, purple kkaennip sounds good to me. Make kimchi or jangahjji (pickles). yummy! “I don’t want my kimchi to go bad because of the wrong type of plant.” Edible plants! baby! : )

      • usmc323 Wash DC/VA joined 4/13
        Posted April 1st, 2013 at 9:48 am | # |

        The more the purple the better. Perilla contain 23% of the daily calcium and 43% of vitamin C in a 100mg serving.

        Also great steaped in water and drank as a tea. Great for stomach aches, balancing chi, anti-inflamatory and great for bug bites (apply leaf directly).

  19. Magic of Spice California joined 8/10
    Posted August 14th, 2010 at 4:23 pm | # |

    I love these recipes, and the video presentation is just perfect. These are new dishes for me, but I love the flavors :) Alisha

  20. mamafishy long island NY joined 8/10
    Posted August 9th, 2010 at 2:49 pm | # |

    Thanks sooooo much for posting these recipes. It’s at this time of the year, when my backyard is getting overgrown with giant Khaennip and Shiso plants, that I really begin to worry about how to use up all the leaves. Now I can keep these for a long time and I won’t feel guilty. Thank You!!!!!!

    • Maangchi New York City joined 8/08
      Posted August 9th, 2010 at 3:01 pm | # |

      Thanks! Reading your post makes me look up my blog posted last year.

      That’s cool you are growing kkaennip in your garden. I’m looking forward to buying huge amount of kkaennip this year from the lady on my blog. I gotta go to Flushing to find her. : ) This year, if I find her, I should get her phone number to do some kkaennip event in the future. : )

      Good luck with making delicious pickles or kimchi.

  21. Cole joined 8/10
    Posted August 5th, 2010 at 3:29 pm | # |

    Hey Maangchi,
    I absolutely love all of your food and i have made a bunch of stuff. This recipe looks amazing and i really want to try it!!
    But what I wanted to know was what camera you use to take pictures of your food, because I love the quality and it makes the food look so delicious!
    Please get back to me.

    • Maangchi New York City joined 8/08
      Posted August 5th, 2010 at 7:53 pm | # |

      Thanks, it’s Sony DSC-WX1

  22. FoodFan joined 7/10
    Posted July 17th, 2010 at 4:42 pm | # |

    Hi Maangchi, thank you for all the great recipes. I have tried making many dishes with great success, eg. kimchi, samgyetang, ddokbokkie, miyuk guk, Ohjinguh bokkeum, Naengmyeon, jeon…
    I have finally gotten my hands on some perilla seeds and now have 10 plants growing in pots in my kitchen. When I can harvest sufficient leaves, I will try making janggajji. I loved it, although I have always eaten it from the can. I really can’t wait to try… I am sure homemade tastes better!
    I have also eaten perilla leaf pancakes at a korean friend’s place, but she used the packet pancake mix. Can I also make them with normal homemade batter? Could you tell me the proportions?
    ~ from your fan

    • Maangchi New York City joined 8/08
      Posted July 18th, 2010 at 10:59 am | # |

      Congratulations on your successful perilla leaves growoing! Check what other people say about growing perilla leaves in their garden!
      You can add your photos of perilla leaves!

      “she used the packet pancake mix. Can I also make them with normal homemade batter? Could you tell me the proportions?”
      I never like the taste of pancake mix. ?? Did she make pancakes with chopped perilla leaves? Anyway check my most recipe kimchi pancake recipe. You may have an idea from the recipe.

      • FoodFan joined 7/10
        Posted July 18th, 2010 at 2:48 pm | # |

        Hi Maangchi, thanks for the prompt reply.
        My friend made perilla leaf pancakes by coating a single whole leaf with the batter and then into the pan to fry.
        I figured that if I were to ask one person regarding how to make the batter, it would be you, maangchi! :)
        And I have seen the kimchijeon recipe. Really mouthwatering! Alas, I don’t have any kimchi at hand, since I share my refrigerator with a German girl and I try not to overpower it with kimchi smell…

  23. west
    Posted October 17th, 2009 at 1:35 am | # |

    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.

    • Maangchi New York City joined 8/08
      Posted October 17th, 2009 at 9:40 am | # |

      Welcome to my website. Homemade cooking is the best.

  24. Terry
    Posted October 5th, 2009 at 8:33 pm | # |

    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.

  25. antonio
    Posted August 31st, 2009 at 8:18 am | # |

    mangchi can you share with us how to cook that they so called “sadengi” with dulkekaru,

  26. Hope
    Posted August 26th, 2009 at 4:04 pm | # |

    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.

    • Maangchi New York City joined 8/08
      Posted August 26th, 2009 at 11:16 pm | # |

      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.

  27. anonymous
    Posted August 20th, 2009 at 4:31 pm | # |

    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.

    • Maangchi New York City joined 8/08
      Posted August 20th, 2009 at 4:37 pm | # |

      It doesn’t matter. You can use either of the perilla leaves.

  28. deborah Toronto, ON joined 4/09
    Posted August 16th, 2009 at 9:55 pm | # |

    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!

  29. josh
    Posted August 16th, 2009 at 7:49 pm | # |

    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!

    • Maangchi New York City joined 8/08
      Posted August 16th, 2009 at 8:43 pm | # |

      : ) I hope your jangahjji turns out delicious!

  30. Jenny
    Posted August 11th, 2009 at 3:02 am | # |

    Hi M,

    Another mouth watering recipe.Wish i can find this leaves.Btw,you look extra extra beautiful….

  31. Katt
    Posted August 9th, 2009 at 10:13 am | # |

    You make everything look so yummy and easy:) I think I wanna go to korean market to buy some perilla leaves now!

    • Maangchi New York City joined 8/08
      Posted August 9th, 2009 at 8:15 pm | # |

      cool! My kkaennip jangajji that I made for the video is almost gone now because I eat it every day. So delicious!

  32. Gina Redondo Beach, California joined 8/09
    Posted August 6th, 2009 at 5:12 pm | # |

    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!

    • Maangchi New York City joined 8/08
      Posted August 6th, 2009 at 8:46 pm | # |

      ok, Your request for korean style meatball recipe and more jangajji with other ingredients is accepted! Thank you!

      • Katherine
        Posted August 13th, 2009 at 3:06 pm | # |

        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

  33. Eleana
    Posted August 6th, 2009 at 2:07 pm | # |

    Hi Maangchi!
    Where do you buy your perilla leaves? I live in NYC too :]

  34. Libelle
    Posted August 6th, 2009 at 7:48 am | # |

    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!

    • Maangchi New York City joined 8/08
      Posted August 6th, 2009 at 8:48 pm | # |

      Have you found perilla leaves yet?
      Yes, I wish you good luck with hunting the leaves! : )

  35. Emmy
    Posted August 5th, 2009 at 5:42 pm | # |

    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?

    • Maangchi New York City joined 8/08
      Posted August 5th, 2009 at 7:07 pm | # |

      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.

  36. Alex
    Posted August 5th, 2009 at 5:39 pm | # |

    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..

  37. Reinier Rotterdam, The Netherlands joined 2/09
    Posted August 5th, 2009 at 4:18 pm | # |

    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 :)

    • Maangchi New York City joined 8/08
      Posted August 5th, 2009 at 7:08 pm | # |

      I’m sure you will like this recipe. I know you like vegetables! : )

  38. cookinggallery
    Posted August 5th, 2009 at 3:35 pm | # |

    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…!

    • Maangchi New York City joined 8/08
      Posted August 5th, 2009 at 7:04 pm | # |

      good idea! let me know the result!

  39. Cam
    Posted August 5th, 2009 at 1:09 pm | # |

    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?

  40. jack
    Posted August 5th, 2009 at 10:27 am | # |

    Do you think I will have any luck finding these in Chinatown?

    • Alex
      Posted August 5th, 2009 at 5:40 pm | # |

      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..

    • Maangchi New York City joined 8/08
      Posted August 5th, 2009 at 6:54 pm | # |

      Not that I know of, I get perilla leaves only at a Korean store.

      • Winxrifu Maldives joined 11/13
        Posted November 27th, 2013 at 1:50 am | # |

        nope. theres alot in Maldives…alot…cox we dont usually use it..

    • Gina Redondo Beach, California joined 8/09
      Posted August 6th, 2009 at 5:07 pm | # |

      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.


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