📝 About This Recipe
Kkaennip-kimchi is a beloved Korean 'banchan' (side dish) known for its intoxicating herbal aroma and bold, savory kick. These delicate, heart-shaped leaves are layered with a spicy, umami-rich paste of gochugaru and fermented fish sauce, creating a complex flavor profile that is simultaneously minty, peppery, and salty. Unlike traditional cabbage kimchi, this version can be enjoyed fresh for a vibrant bite or aged for a deeper, fermented tang that pairs perfectly with warm rice.
🥗 Ingredients
Main Ingredients
- 60-70 pieces Perilla Leaves (Kkaennip) (fresh, medium-sized leaves with stems intact)
- 1/2 cup Carrot (peeled and cut into very thin matchsticks)
- 1/2 medium Onion (thinly sliced)
- 4 stalks Green Onions (finely chopped)
- 1 piece Red Chili Pepper (seeded and minced for color)
The Spicy Paste
- 1/2 cup Korean Red Chili Flakes (Gochugaru) (adjust for heat preference)
- 1/3 cup Soy Sauce (regular all-purpose soy sauce)
- 3 tablespoons Korean Fish Sauce (anchovy or sand lance sauce)
- 2 tablespoons Garlic (minced)
- 1 teaspoon Ginger (grated or finely minced)
- 1 tablespoon Sugar (can substitute with honey or plum syrup)
- 2 tablespoons Toasted Sesame Seeds (slightly crushed to release oils)
- 1/4 cup Water (to help thin the paste)
👨🍳 Instructions
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1
Thoroughly wash the perilla leaves one by one under cold running water to remove any grit or dirt. Be gentle as the leaves are delicate.
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2
Drain the leaves in a colander and pat them dry with a clean kitchen towel or paper towels. Excess water will dilute the seasoning, so ensure they are relatively dry.
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3
Trim the very ends of the stems, leaving about 1 inch of stem attached. This acts as a 'handle' when picking up individual leaves later.
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4
In a medium mixing bowl, combine the gochugaru, soy sauce, fish sauce, minced garlic, grated ginger, sugar, and water.
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5
Stir the mixture well and let it sit for about 10 minutes. This allows the chili flakes to rehydrate and the flavors to meld together.
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6
Add the julienned carrots, sliced onions, chopped green onions, minced red chili, and toasted sesame seeds into the paste.
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7
Mix everything thoroughly until the vegetables are evenly coated in the spicy red paste.
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8
Prepare a clean, airtight glass container or Tupperware for storage.
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9
Place 2 or 3 perilla leaves in the bottom of the container, slightly overlapping them.
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10
Take about 1/2 to 1 teaspoon of the seasoning paste and spread it thinly over the top leaf, making sure to include some of the chopped vegetables.
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11
Stack another 2 or 3 leaves on top and repeat the spreading process. Continue this layering until all leaves and paste are used.
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12
Press down gently on the stack to remove air pockets. Any leftover paste can be spread over the very top layer.
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13
Seal the container. You can serve it immediately for a fresh taste, or let it sit at room temperature for 12 hours before moving it to the refrigerator.
💡 Chef's Tips
Use the freshest perilla leaves possible; they should be firm and aromatic without dark spots. If you are vegan, replace the fish sauce with more soy sauce or a vegan 'fish' sauce alternative. Don't over-season every single leaf; layering every 2-3 leaves prevents the kimchi from becoming overly salty. Wear gloves while spreading the paste to prevent the chili flakes from staining or irritating your skin. This kimchi keeps well in the fridge for up to 3 weeks, though it is often best within the first 10 days.
🍽️ Serving Suggestions
Serve as a classic banchan alongside a bowl of steaming hot white rice. Use the leaves as a wrap (ssam) for grilled pork belly (Samgyeopsal) to cut through the fat. Chop up aged perilla kimchi and toss it into a fried rice for an instant flavor boost. Pairs beautifully with a cold glass of Korean Barley Tea (Boricha) or a crisp Soju. Lay a single leaf over a piece of grilled fish for a refined, herbal contrast.