Perilla Leaf Kimchi

Perilla Leaf Kimchi (Kkaennip kimchi) is very easy to make and so yummy. Perilla leaves belong to the mint family and has scent/taste between mint and basil.  

Perilla leaves are often called wild sesame leaves in Korea, though they’re not related to sesame plant. Sesame leaves are not used for cooking, but the seeds are made into sesame oil.

Only the perilla plant has edible leaves, with the seeds also made into perilla oil. Perilla leaves can be eaten raw as wraps with bbq meats or sashimi, made into kimchi or the leaves can be cooked in stews.

Wash perilla leaves and set aside to drain while you make the kimchi paste. Adjust the amount of gochugaru based on your spice level.

Layer few leaves at a time in container with a lid and spread some of the paste over the top.  Rotate the stems for each layer to evenly layer the stack of leaves and repeat with the remaining leaves and paste. 

Cover and let sit at room temperature for a few hours, up to overnight.  If you see some leaves without paste on top, just add some of the paste and enjoy with rice. You can eat it right away or store in the fridge for up to a couple of weeks.

Perilla Leaf Kimchi (Kkaennip kimchi)

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 45-55 Perilla leaves
• 1/4 onion, finely sliced
• 1/2 carrot, grated or sliced into matchsticks
• 3 garlic cloves, minced or grated
• 1 green onion, chopped
• 1 teaspoon sugar
• 1-2 Tablespoons gochugaru (hot pepper flakes) based on preference
• 2 Tablespoons fish sauce or Korean anchovy sauce
• 1 teaspoon toasted sesame seeds

Instructions

In a colander, wash the perilla leaves under running water. Shake off the excess water and leave in the colander to drain. 

Meanwhile, make the kimchi paste by mixing all the remaining ingredients together in a bowl. 

To assemble:  Layer 3-4 leaves at a time in container with a lid. Spread a spoonful of the paste over the top.  Repeat the process with the remaining leaves, rotating the stems for each layer to evenly layer the stack of leaves.  Spread any remaining paste on the top layer. 

Cover with a lid and let sit at room temperature for a few hours, up to overnight.  You can eat it right away or store in the fridge for up to a couple of weeks.

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