(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!
Ingredients
- 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 Korean hot pepper flakes (gochugaru)
- roasted toasted 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 both sides of each leaf in running cold water and shake 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.
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Hi Maangchi,
I’ve always enjoyed watching you cook and have tried some of your recipes when I am 한식 땡기는 때.
Recently with a lot of rain and shine where I live, our mulberry tree grew too big so we are trimming the branches. I’m wondering if we can use the mulberry leaves (I think it’s called 뽕나무인?) to replace the perilla leaves?
*뽕나무잎 excuse the autocorrect
This is my second time making 깻잎김치. Enjoyed the taste and didn’t take long for it to disappear. :)
See full size image
Wow it looks like my kkaennip-kimchi! : )
Hi Manngchi,
I had a question, how long can you put it in the refrigerator? Thank you:)
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!
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.
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!
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.
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.
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.
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:))
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.!
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.