Kkaennip Kimchi (Perilla Leaf Kimchi)
- Korean Food Addict
- Aug 2, 2025
15 min
Story
Kkaennip Kimchi (Perilla Leaf Kimchi)
Kkaennip Kimchi is a classic Korean side dish made with fragrant perilla leaves coated in savory soy sauce seasoning. The aromatic perilla fills your mouth and makes rice irresistible.
Secret to the Taste
Using both perilla oil and sesame oil creates a nutty flavor. Letting the sauce mature for about 10 minutes allows the ingredients to meld for deeper flavor.
Important Tip
You must stack 2-3 leaves together when applying seasoning. Doing one leaf at a time makes it too salty. Make sure to remove all moisture so the sauce absorbs well.
Storage and Serving
Delicious immediately but even better after sitting 20-30 minutes as the seasoning absorbs. Keeps refrigerated for about a week.
Instructions:
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Prepare Vegetables
- Julienne carrots thinly
- Thinly slice green onions
- Prepare all ingredients
- Prepare Vegetables
- Julienne carrots thinly
- Thinly slice green onions
- Prepare all ingredients
- Make Seasoning Sauce
- Add 7 tbsp soy sauce
- Add 1 tbsp gochugaru and 0.5 tbsp minced garlic
- Add 0.5 tbsp each perilla oil and sesame oil, and 1 tbsp sugar
- Let Sauce Mature
- Add julienned carrots and green onions
- Add sesame seeds and mix well
- Let sit for about 10 minutes
- Wash Perilla Leaves
- Prepare 30 perilla leaves
- Soak briefly in vinegar water and wash
- Rinse thoroughly under running water
- Remove Moisture
- Shake off water from leaves
- Place on strainer to drain
- Sauce won't absorb if leaves are wet
- Stack Leaves
- Stack 2-3 leaves at a time
- One leaf at a time will be too salty
- Stacking ensures proper seasoning
- Apply Seasoning
- Spread sauce thinly with spoon
- Cover entire leaf surface evenly
- Repeat for all leaves
- Finish
- Stack neatly in container
- Can eat immediately
- Even better after 20-30 minutes
Recipe Notes:
- Must stack 2-3 leaves together to avoid over-salting.
- Let sauce mature for 10 minutes for better flavor.
- Wash leaves in vinegar water for cleanliness.
- Remove all moisture for sauce to absorb well.
- Good immediately but better after 20-30 minutes.
- Perfect as a rice side dish.
- Keeps refrigerated for about a week.
- Perilla and sesame oils together add nuttiness.
Ingredients:
Serving size
Main Ingredient
- 30 perilla leaves
Seasoning
- 7 tbsp soy sauce
- 1 tbsp gochugaru
- 0.5 tbsp minced garlic
- 0.5 tbsp perilla oil
- 0.5 tbsp sesame oil
- 1 tbsp sugar
- some julienned carrot
- some julienned green onion
- some sesame seeds