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.


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  1. Saoirse Singapore joined 7/11 & has 3 comments

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

  2. xXKaylaXx Fort St John Canada joined 11/08 & has 4 comments

    I have to grow my Perilla leaves :)

  3. lanagrover Oklahoma joined 5/11 & has 1 comment

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

  4. miyo Portland Oregon joined 1/11 & has 3 comments

    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.

  5. Denise B joined 10/10 & has 3 comments

    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!!!

  6. 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?

  7. mokpochica Michigan joined 1/09 & has 89 comments

    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.

  8. sirdanilot Terneuzen, The Netherlands joined 10/09 & has 25 comments

    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 & has 12,047 comments

      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 & has 2 comments

        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).

  9. Magic of Spice California joined 8/10 & has 6 comments

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

  10. mamafishy long island NY joined 8/10 & has 1 comment

    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 & has 12,047 comments

      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.

  11. Cole joined 8/10 & has 1 comment

    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.

  12. FoodFan joined 7/10 & has 2 comments

    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 & has 12,047 comments

      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 & has 2 comments

        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…

  13. 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.

  14. 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.

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

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