Kkaennip Kimchi (Perilla Kimchi)

Kkaennip Kimchi (Perilla Kimchi)

Kkaennip kimchi is a quick and easy kimchi you can make with fragrant perilla leaves.

DSC1697 4 - Kkaennip Kimchi (Perilla Kimchi)DSC1697 4 - Kkaennip Kimchi (Perilla Kimchi)

My kkaennip (깻잎) plants have been thriving all summer this year! In Korean homes, there can never be too many of these wonderful leaves. They have just started to flower, and I’m excited to harvest some seeds later in the fall. 

Kkaennip is a fragrant herb that is widely used as a vegetable in Korea. It’s a species of perilla which is a member of the mint family.

Perilla plants are very easy to grow. They love a well drained, sunny location. I’ve been growing mine in several containers this year and have been picking 50 to 60 leaves every few days when peaked. If you’re interested in growing them, look out for seedlings at Korean markets in springtime. You can easily find seeds online (such as Etsy and Amazon) these days as well.

DSC1591 e1631075234733 - Kkaennip Kimchi (Perilla Kimchi)

DSC1591 e1631075234733 - Kkaennip Kimchi (Perilla Kimchi)

Otherwise, kkaennip is available all year round at Korean markets. 

Fresh leaves are usually used as ssam (wraps) for grilled meat or fish, or added to bibim guksusavory pancakes, or jjigae for extra flavor. They are also great in gimbap (rice rolls) or pork rolls.

DSC1657 2 1 - Kkaennip Kimchi (Perilla Kimchi)

DSC1657 2 1 - Kkaennip Kimchi (Perilla Kimchi)

We’ve been enjoying kkaennip jjim (steamed perilla leaves) all summer. Pickling kkaennip (either as jangajji or kimchi) is highly popular in Korea. Kkaennip jangajji and kimchi are staple summer side dishes but also traditional ways to preserve this fragrant vegetable to be enjoyed during the off season. I’ve been stocking up by making several batches of both.

DSC1681 3 e1631075867484 - Kkaennip Kimchi (Perilla Kimchi)

DSC1681 3 e1631075867484 - Kkaennip Kimchi (Perilla Kimchi)

To make kimchi, I used a combination of Korean fish sauce (myulchi aekjeot, 멸치액젓) and soup soy sauce (guk ganjang, 국간장). You can use all fish sauce for a bit more robust flavor or all soy sauce for a vegan option. Regular soy sauce can be used if you don’t have soup soy sauce. 

For other vegetables, I used a scallion and a red chili pepper. Garlic chives are also great in place of scallion. 

DSC1706 3 - Kkaennip Kimchi (Perilla Kimchi)

DSC1706 3 - Kkaennip Kimchi (Perilla Kimchi)

DSC1681 3 500x500 - Kkaennip Kimchi (Perilla Kimchi)DSC1681 3 500x500 - Kkaennip Kimchi (Perilla Kimchi)

Kkaennip kimchi (perilla kimchi)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 12

Print Recipe

Notes

If using, boil a 2-inch piece of dasima in ½ cup of water for about 5 minutes and then cool with the dasima in it.

This recipe was originally posted in August 2013. It’s been updated here with new photos, a recipe card, and minor improvements to the recipe. 

 

 

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