📝 About This Recipe
A staple of Korean home cooking, Kkaennip-muchim captures the soul of the Korean 'banchan' table with its bold, herbaceous, and savory profile. These delicate, heart-shaped leaves belong to the mint family and offer a unique nutty, anise-like fragrance that is elevated by a punchy garlic-soy marinade. This no-cook version preserves the fresh texture of the leaves, creating a salty and spicy preserve that transforms a simple bowl of warm rice into a gourmet experience.
🥗 Ingredients
Main Ingredients
- 50-60 pieces Perilla leaves (fresh, medium-sized leaves)
- 1/2 small Carrot (peeled and very finely julienned)
- 1/4 medium Onion (very thinly sliced)
- 3 stalks Green onions (finely chopped)
- 1 Red chili pepper (seeded and minced for color)
The Savory Marinade
- 5 tablespoons Soy sauce (regular all-purpose soy sauce)
- 3 tablespoons Korean red chili flakes (Gochugaru) (adjust for spice preference)
- 1 tablespoon Fish sauce (anchovy or sand lance sauce for umami)
- 1 tablespoon Garlic (freshly minced)
- 1 tablespoon Rice syrup (can substitute with honey or sugar)
- 2 tablespoons Water (to thin the consistency)
- 1 tablespoon Toasted sesame oil (high quality for aroma)
- 1 tablespoon Toasted sesame seeds (slightly crushed to release oils)
👨🍳 Instructions
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1
Begin by thoroughly washing the perilla leaves. Submerge them in cold water with a splash of vinegar for 5 minutes to remove any debris, then rinse each leaf individually under cold running water.
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2
Gently pat the leaves dry with a clean kitchen towel or use a salad spinner. It is crucial that the leaves aren't soaking wet, or the marinade will become too diluted.
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3
Using kitchen shears, trim the very ends of the stems, leaving about half an inch. This provides a 'handle' for picking up individual leaves when eating.
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4
Prepare the vegetables: Julienne the carrot into matchsticks as thin as possible, slice the onion into paper-thin slivers, and finely chop the green onions and red chili.
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5
In a medium mixing bowl, combine the soy sauce, fish sauce, gochugaru, minced garlic, rice syrup, and water. Stir until the syrup is fully dissolved.
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6
Add the prepared carrots, onions, green onions, and red chili to the sauce mixture. Mix well so the vegetables are evenly coated.
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7
Finish the marinade by folding in the toasted sesame oil and sesame seeds. The sauce should be thick and chunky with vegetables.
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8
Prepare a flat-bottomed airtight container for storage. Place 2 or 3 perilla leaves at the bottom of the container, slightly overlapping.
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9
Spoon about half a teaspoon of the marinade over the top leaf. Use the back of the spoon to spread it thinly across the surface, ensuring some bits of carrot and onion are included.
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10
Layer another 2 or 3 leaves on top and repeat the process. You do not need to coat every single leaf perfectly, as the juices will permeate through the stack as they sit.
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11
Continue stacking and seasoning until all leaves are used. If you have leftover marinade, pour it over the top of the stack.
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12
Press down gently on the stack with your hand or a spoon to ensure the leaves are compact and the marinade is distributed.
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13
Seal the container and let it sit at room temperature for 1-2 hours to allow the leaves to wilt slightly and absorb the flavors.
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14
Transfer to the refrigerator. While you can eat them immediately, they are best after 24 hours when the flavors have fully matured.
💡 Chef's Tips
Always use fresh leaves; if they are wilted, soak them in ice water for 10 minutes to crisp them up before starting. For a vegan version, simply replace the fish sauce with more soy sauce or a vegan 'no-fish' sauce. Do not over-season each leaf; the soy sauce is potent, and the leaves will shrink as they marinate, making the flavor more concentrated. If you prefer a softer texture, you can steam the finished stack for 5 minutes, though the fresh version (this recipe) lasts longer in the fridge. Store in an airtight container for up to 2 weeks; the flavor actually improves over the first few days.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot white short-grain rice; wrap a single leaf around a spoonful of rice and eat in one bite. Pair with grilled pork belly (Samgyeopsal) to cut through the fattiness of the meat. Serve alongside a mild Korean soybean paste stew (Doenjang-jjigae) for a balanced traditional meal. Enjoy with a glass of chilled Soju or a light Korean lager to complement the spicy and salty notes. Use leftover leaves as a flavorful topping for a simple bibimbap or noodle bowl.