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!

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Ingredients

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Directions

  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.

kimchi-yangnyum

  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.

kkaennip-kimchi

Posted Wednesday, August 5th, 2009 at 9:57 am.
Tagged: , , , , ,

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84 Comments:

  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! ; )

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