Perilla kimchi (깻잎 김치) is another simple kimchi recipe. It does not need to soak in a brine like normal kimchi and it does not need very long to ferment. So even though it called kimchi, it is almost like a daily side dish. Perilla has a unique taste, and it is thought to be good for health. This kimchi tastes great both when it is fresh and fermented. If you love kimchi and want something different, why don’t you try this someday? 😉
Yield: 6½ Dozen Leaves
Short Korean Lesson
- Perilla Leaves (깻잎) = GgatNip
- JeopSi (접시) = Plate
Video Instructions
Main Ingredients
- About 80 Perilla Leaves (a.k.a. Sesame Leaves)
- ½ Cup Red Pepper Powder
- ¼ Cup Fish Sauce (and 3 Tbsp Water)
- ⅓ Cup Green Onions
- ¼ Cup Carrot
- 1½ Tbsp Sugar
- 1½ Tbsp Ground Asian Pear (Optional)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Seeds
- ½ tsp Minced Ginger
Directions
Wash about 80 perilla leaves and drain them.
Finely chop ⅓ cup worth of green onions and julienne ¼ cup worth of carrot thinly.
To make the kimchi paste, combine ½ cup of red pepper powder, ¼ cup of fish sauce, 3 Tbsp of water, ⅓ cup of green onions, ¼ cup of carrot, 1½ of Tbsp of sugar, 1 Tbsp minced garlic, 1 Tbsp of sesame seeds, and ½ tsp of minced ginger.
Depending on your tastes, adjust the amount of sweetness with sugar or some ground Asian pear. Also adjust the amount of spiciness with red pepper powder and the saltiness with salt or fish sauce in this step. I like to add 1½ Tbsp of Asian pear for better flavor; however, it is optional.
Mix everything together. Now we are ready to make perilla kimchi. 😉
Place one perilla leaf on a plate and spread some kimchi paste evenly on top of it. Repeat this for each leaf. Make separate stacks of 10 to 15 leaves.
Arrange the stacks of leaves inside of a glass container in different directions so that they will be nicely spaced out. It will help make it easier to take them out later when you eat the kimchi.
Leave the kimchi at room temperature for half a day and then keep it in the refrigerator. It will be ready to eat in 2 to 3 days. Serve it with rice, soup, and other Korean side dishes. Enjoy! 🙂
I love perilla! Thank you.
hi Katharine in Brussels,
You are welcome. try it someday thanks 🙂
Hi Aeri! Thanks for posting all these wonderful korean recipes. Your website is awesome!
I love perilla, and this recipe seems pretty easy, will definitely try this out soon. 😛
Just a curiosity question, may i please know the name of the song that you play in the background?
hi Berlie,
yes.. try it someday.. you will like it.
aha..the song ??
one Korean guy who is studying music in france….made the music for aeriskitchen. 🙂
yes, now that i’m almost on Christmas holidays, i’ll definitely be trying this recipe out soon 🙂
oh wow, i see.. it’s a really nice song. 😀
I’ve made kimchi (the nappa cabbage one) once and enjoyed it immensely. My next kimchi is definitely going to be this one. Thanks so much for the detailed tutorial!
hi Renata,
great.. i hope you like this kimchi as much also.. thanks 🙂
Hi Aeri! The kkaenip kimchi looks delicious! I was wondering if you could use this recipe to make mulberry leaf kimchi too. Thank you for all your Korean recipes. Love you!
hi csyama,
I just researched my dictionary to see what is “mulberry leaf”…
oh.. I know what it is now in Korean..hehe but sorry I’ve never tried it before even when I was in korea.. so I can’t answer your question well.
If you have mulberry leaf easily accessible… it’s worth a try… please make certain that they are edible… I typically know these things, but I really have no clue. On occasion, certain plant leaves can, on occasion contain something that will cause at least an upset stomach, there’s usually ok info on the ‘net, but get 3 independent sources before you decide on the safety or not of the mulberry leaf. I doubt, however it will taste at all similar…the perilla leaves are very distinctive.
Hi Aeri,
Thank you for posting this recipe. I hope to try it one day. It is one of my favorites. Hope you have a nice day!
Monica
hi monica,
Oh..it’s one of your favorites?? then you should try it someday.. hehe thanks 😉
Thank you so much for this recipe, Aeri. I love trying recipes from different parts of the world and really love your channels and website. Korean food is so healthy, fresh, and flavorful and your videos make it look easy. My family loves all of the recipes I have tried!
Can you tell us how this perilla kimchi would normally be eaten, just by itself as a side dish, or would it be included in other recipes as an ingredient? If it is usually a side dish, are there specific dishes it is usually served with? Also, how long will it keep in the refrigerator?
Thank you so much for sharing your gifts of cooking and teaching. Wishing you and your growing family many blessings!
hi Lisa,
I’m glad to hear that your family liked your Korean cooking. 🙂 about your questions..
Perilla kimchi is usually eat as a side-dish. you eat it as you eat other korean side-dishes with cooked rice. it can be kept in the refrigerator from few weeks to months.. God bless your family too.
I was shown to lay the leaf over steamed rice, then use the chop sticks to lay on either side of the leaf and wrap under the rice. It has a very distinct and pronounced taste, and the rice, being so plain, helps level it out. The flavor intrigued me initially… then I just fell in love w/ it.
Yum!! My mom makes this and calls it ‘gin-eep’ (she’s 100% Korean, I’m 1/2) and I LOVE it!! We wrap white rice up in it and eat it in a little ball. Its messy but SO good =)
hi Anna,
Oh.. that sounds delicious. ^^ Happy to see you ..thanks
Hi Aeri!
I’ve always wanted to try this! Thank you for posting another great recipe :). How long does this keep in the fridge? I think I will try this out very soon! Thanks again!
Aya
hi Aya,
You can keep it for over a month.. please try it someday. thanks ^^
if prepared properly, kkaenip-kimchi can keep for up to 6 months in the fridge if sealed well. But fairly fresh is good too. I usually like to allow it to chill for at least a day before eating. I usually make 100 leaves at a time, because I really enjoy it.
Hi Kacer,
Wow, thanks for your detailed ..kind answer for the question.. it was very nice of you. ^^