Perilla Leaves Kimchi is one of the classic Korean side dishes and one of our favorites to serve with our banchan. Pickled Perilla Leaves, also known as Kkaennip Jangajji, are perfectly seasoned with soy sauce, Korean chili flakes, garlic, and onion.
My Korean co-worker brings Korean lunch every day at work. She taught me a lot of Korean dishes and the basics of making Korean foods delicious and appetizing. This marinated sesame leaf kimchi is one of the first banchan I tried, and I fell in love with it right away, so I started asking more about Korean recipes.
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- Thin perilla leaves only require two hours to fully seasoned, making this pickle dish much more convenient than time-intensive Napa cabbage kimchi.
- Marinated perilla leaves, also known as pickled sesame leaves, are delicious, savory, and nutritious.
- If you love this kimchi recipe, check out my Green Onion Kimchi Recipe, Mustard Greens Kimchi Recipe and Bok Choy Kimchi Recipe.
With easy-to-find ingredients, you can make this sesame leaves kimchi anytime you want.
- Perilla leaves - Also known as sesame leaves, usually are available at Asian grocery stores. Look for them in the produce sections.
- Gochugaru - Also known as Korean red chili flakes. Asian supermarkets or online stores carry them.
- Honey - or brown sugar
- Onion and garlic - Aromatics
- Soy sauce and fish sauce - You can skip the fish sauce and simply use soy sauce for seasoning.
Clean perilla leaves under running water. Pat dry to remove excess water.
Make a kimchi seasoning paste by combining minced garlic, gochugaru, honey, soy sauce and fish sauce. You can use a blender to make a paste consistency. Add a little water if the paste is too thick. Add sliced onion to the paste.
Place the perilla leaves in stacks in a large container. Spread kimchi paste and coat perilla leaves evenly. Repeat this process for every three leaves for the rest of leaves until everything is finished.
- For the seasonings to fully absorb, keep the perilla leaves marinated overnight in the refrigerator. The longer they set, the more fully absorbed the seasoning will be.
- The leaves must be partially submerged, but each layer should be moistened and covered with soy sauce seasoning.
- You can mostly find perilla leaves at the Asian supermarket in the produce section. Fresh perilla leaves are dark green and have a more pungent scent.
Questions and Answers
It has a salty, spicy, slightly sweet, garlicky taste and is mainly seasoned with soy sauce.
In Korean cooking, perilla leaves are typically used in pickled dishes, stir-fries, salads, soups, and a wrap.
Perilla leaf and seed are considered herbal medicine. It is used as a tea to combat colds and fevers. It uses to treat cough, vomiting, and constipation. It is anti-inflammatory and contains excellent nutrients such as calcium, phosphorous, iron, and vitamins A, K, and C.
Yes, you can. In fact, most of the perilla leaves recipes don't require cooking. Many people use it fresh to wrap up cooked meat to enjoy along with other side dishes.
Perilla leaves and Japanese shiso are similar in how they look and taste. The shiso is smaller than the broad, thick, and rounded shape perilla leaves.
Growing your own perilla plant
Perilla plant belongs to the mint family, so it tastes like mint. Herbs are the easiest plant to grow! This plant loves a warm summer and will start to struggle and slow down after the temperature drops. They are annual plants, meaning they only grow for one season. They grow best in fertile and well-drained soil. There is no need for a green thumb to grow an herb like this plant because they grow like a weed.
what to serve this with
- This dish is typically served with a bowl of cooked rice with other Korean side dishes.
- It’s a great complement to meat or fish dishes because of its pleasant yet intense flavor and aroma. You can use this sesame leaf kimchi to wrap up tiny morsels of cooked meat or seafood.
You can keep this kimchi in the refrigerator for up to 2 months in an air-tight container. Be sure to cover the leaves in the marinade, or they will dry up or attract mold.
To store fresh sesame leaves in the fridge, wrap them with a paper towel or cheesecloth and store them in a container. A Paper towel or clean cloth will keep them dry and fresh for weeks.
Perilla Leaves Kimchi Recipe
- 30 leaves perilla fresh
- 2 tablespoons gochugaru Korean red chili flakes
- 4 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 3 cloves garlic minced
- 1 small yellow onion sliced thinly
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil for serving
- Rinse with water and dry the perilla leaves with a clean cloth or paper towel.
- To make the marinade, mix the rest of the ingredients except sesame oil together in a small bowl, adding some water as needed so that the paste has a smooth consistency. Taste test if needed an adjustments.
- Place the perilla leaves in stacks in a large container. Spread about 1 teaspoon of seasoning sauce on top of the perilla leaf spreading it around to coat evenly. Repeat this process for every three leaves for the rest of the leaves until everything is finished.
- Store in the refrigerator and be ready to serve once it's chilled and the sesame leaves entirely absorb the seasonings, about two hours or longer. Serve with rice and your favorite side dish.