(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.
I like perilla leaf kimchi but I do not know where to get it in Singapore! :(
hi there,
u can actually get pickled perilla leaf in some Korean supermarkets!
it is available in Maldives too…because we dont usually use it…unless for some who loves kimchi..
Hi Saoirse, did you try Isetan at Scotts?
I have to grow my Perilla leaves :)
망치님,
좋은 레시피 올려주셔서 감사합니다!!
올 여름에 깻잎 김치 담아보고 후기 올릴게요.^^
I hope your perilla leaf kimchi turns out delicious! Cheers!
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.
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!!!
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.
James&Doyoung
Check this out. All wonderful information about perilla leaves (kkaennip) is posted by my wonderful readers!
https://www.maangchi.com/talk/topic/kaenip-perilla-leaves
https://www.maangchi.com/talk/topic/kaenip-perilla-leaves/page/2#post-3533
https://www.maangchi.com/talk/topic/what-to-grow
Hi James,
Our garden is very similar to yours. Kkaennip is so easy – we basically plant the seeds in a sunny space and water. It’s really as easy as that. It grows so well, that I also have several plants in their own space. As far as buying seeds, a friend gave us some and we simply save them every fall and replant in the spring. We are going to be collecting our seeds – would be happy to send you some.
You live in DC – It’s such a great city! Next time I’m there with my colleagues, we’ll have to check out Annandale.
Denise
Hi Denise.
Would love some seeds if you have some to spare. I have been trying to find them around here and cannot.
I live in NOVA..
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?
I just made this with the recommended recipe and it was very tasty. Try it first as recommended – you won’t be dissappointed!
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.
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.
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! : )
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).
I love these recipes, and the video presentation is just perfect. These are new dishes for me, but I love the flavors :) Alisha
Alisha,
Thanks! I am going to Flushing today to find the lady who sold me these kkaennip last year. https://www.maangchi.com/blog/buying-perilla-leaves
I hope I can find her, wish me good luck! : )
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!!!!!!
Thanks! Reading your post makes me look up my blog posted last year. https://www.maangchi.com/blog/buying-perilla-leaves
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.
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.
=)
-Cole
Thanks, it’s Sony DSC-WX1
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?
Thanks.
~ from your fan
Congratulations on your successful perilla leaves growoing! Check what other people say about growing perilla leaves in their garden!
https://www.maangchi.com/talk/topic/kaenip-perilla-leaves
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. https://www.maangchi.com/recipe/kimchijeon
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…
Thanks.
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.
Welcome to my website. Homemade cooking is the best.
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.
It lasts until you finish eating the kkaennip kimchi, which means there is no expiration date. As long as you keep it in the refrigerator, it will never go bad.
oh, the seeds are called deulkkae. https://www.maangchi.com/ingredients/deulkkae-garu
deulkkae is used in so many Korean dishes. So far, I used it in
“pork bone soup (gamjatang)”: https://www.maangchi.com/recipe/gamjatang
“..sandwich, pulled pork, hamburger..” with kkaennip sounds like such a brilliant idea!
mangchi can you share with us how to cook that they so called “sadengi” with dulkekaru,
Please leave your question here because I don’t know what “sadengi” is. https://www.maangchi.com/talk/forum/general-discussion