Perilla leaves, known in Korean as kkaennip (과줋), are one of the most distinctive vegetables in Korean cooking. They belong to the mint family, but the flavor doesn't taste like mint at all — it's closer to a mix of herbal, earthy, and slightly licorice-like notes. Turned into perilla leaf kimchi, the leaves get tossed with a savory, garlicky seasoning and left to marinate until the flavors settle in.
Unlike napa cabbage kimchi, perilla leaf kimchi isn't fermented for weeks — it's a quick marinated banchan, ready to eat within a day. Perilla is often confused with Japanese shiso, but they're different plants; perilla leaves are larger, rounder, and more herbal and earthy than shiso's mintier flavor.
Perilla leaf kimchi is one of the quickest kimchis to make — so are our Chive Kimchi and Gat Kimchi, both ready without a long ferment.
Perilla Leaf Kimchi (Kkaennip Kimchi)
Perilla leaves marinated in a soy-gochugaru sauce sweetened with maple syrup and rounded out with kelp broth.
Prep 25 min
Cook 5 min
Marinate 1 day (best)
Cuisine Korean
Servings
15
Ingredients
Instructions
Make the kelp broth: in a small pot, add the water and the piece of dried kelp. Let it simmer for 15 minutes while you prepare the rest of the ingredients. Turn off the heat and transfer the broth to a bowl to cool.
Rinse the perilla leaves in water and let them drain in a colander.
Slice the yellow onion, carrot, green onions, and Korean green chili peppers.
Chop the garlic and grate the ginger.
Make the yangnyeom (sauce): mix the soy sauce, fish sauce, maple syrup, garlic, ginger, gochugaru, and the cooled kelp broth together.
In a large bowl, add the perilla leaves, sliced onions, carrots, green onions, chili peppers, and the yangnyeom. Gently mix everything until the leaves are evenly coated.
Transfer to a container and refrigerate for 1 day before serving.
Notes & Variations
This kimchi doesn't need to ripen at room temperature. It doesn't require fermenting the way other kimchis do, but it does taste better once the strong, minty-herbal flavor of the perilla softens and the seasoning has had time to meld into the leaves.
You can eat it right away, but it tastes better after 1 day.
It will keep in the fridge for up to 2 months, possibly longer.
No maple syrup on hand? Use 3 tbsp sugar plus 4 tbsp broth or water in place of the 4½ tbsp maple syrup.
Nutrition (approx., per serving): Calories: 41 kcal · Protein: 1g · Carbs: 8g · Fat: 0.5g · Saturated fat: 0.1g · Sodium: 895mg · Fiber: 2g · Sugar: 6g From the source recipe's own nutrition calculator estimate, not lab-tested.
FAQ
What does perilla leaf kimchi taste like?
An aromatic, herbaceous, slightly earthy flavor from the leaf itself, combined with spicy, savory, and sweet notes from the seasoning. Often described as an acquired taste that grows on you.
How long does perilla leaf kimchi last in the fridge?
It varies by recipe, but most versions last at least a week; this kelp-broth version keeps for up to 2 months refrigerated.
Is perilla leaf kimchi the same as sesame leaf kimchi?
No — perilla leaves (deul kkae) and sesame leaves (cham kkae) are different plants. What's often called "sesame leaf" at Korean restaurants abroad is almost always perilla leaf.
What do you eat with perilla leaf kimchi?
Rice, most commonly — wrapped in the leaf or with the leaf placed on top. Also served alongside Korean soups or as part of a banchan spread.
Where can I buy perilla leaf kimchi?
H Mart sells pre-made perilla leaf kimchi and seasoned perilla leaves in-store and online, and it's also available through Korean grocery delivery services. Fresh perilla leaves are stocked year-round at most Korean and Asian grocery stores if you want to make it at home.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She shares approachable Korean recipes — rice, soup, banchan, and fermented staples — explained simply for cooks outside Korea.
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