Spicy Kkaennip Saeng Kimchi (Fresh Perilla Leaf Kimchi)
A fresh kimchi side dish tossed in a spicy anchovy broth and fish sauce seasoning to highlight the natural aroma of perilla leaves.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This fresh side dish brings out the deep, natural aroma of perilla leaves. Rich broth brewed from toasted dried anchovies is added to the seasoning for a clean, spicy umami flavor. It makes a satisfying treat to place over a bowl of warm rice.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Perilla leaves100 leaves
Seasoning
- Anchovy broth1 cup
- Anchovy fish sauce2/3 cup
- Gochugaru (Korean chili flakes)2/3 cup
- Red chili pepper5
- Onion1/2
- Large green onion (daepa)1 stalk
- Minced garlic2 tbsp
- Ginger1 tsp
- Corn syrup (mulyeot)2 tbsp
- Toasted sesame seeds
- Submerge the perilla leaves to loosen any dirt, wash them leaf by leaf under running water, and drain completely so the seasoning does not wash away and you get full flavor.
- Trim the stems cleanly with scissors, leaving just enough length to pick up with chopsticks.
- You can leave out the half an onion if you like.
- Using sweet rice paste instead of anchovy broth gives a softer, refreshing taste.
Steps
Submerge the perilla leaves to loosen any dirt, then wash them leaf by leaf under running water.
You can wash them with a vegetable wash. Remove all moisture completely.
That way, the seasoning won't wash off and will deliver its full flavor.
Trim the stems cleanly with scissors, leaving just enough length to pick up with chopsticks.
These are the seasoning ingredients: about 10 dried anchovies, 5 red chili peppers, and 1 large green onion.
Half an onion was missed in the photo, but it does not matter if you leave it out.
Remove the seeds from the red chili peppers and chop finely, and finely mince the onion.
Finely mince the large green onion as well.
Lightly toast the dried anchovies in a dry skillet without oil.
Pour 2 cups of cold water into a pot, add the toasted dried anchovies, boil down until it reduces to 1 cup, and let cool.
Add the minced onion, large green onion, and red chili peppers to a bowl, then add the gochugaru, minced garlic, and ginger.
Pour in 1 cup of brewed anchovy broth and anchovy fish sauce to make the seasoning paste. Season with toasted sesame seeds and corn syrup.
Making a sweet rice paste instead of anchovy broth gives it a softer, refreshing taste.
I used anchovy broth because I prefer a clean and spicy flavor.
Stack about 3 perilla leaves together, flip them back and forth in the prepared seasoning paste, and coat them.
If you do not want to get seasoning on your hands, you can lay 2 to 3 perilla leaves on a large plate, spoon over some seasoning paste, layer more perilla leaves, and spoon over more paste.
They wilt quickly, so the volume shrank to half of what it was at first. It makes one airtight container.
It should easily last for 1 week for my husband and me.
Ppunwife's tips
- Remove all moisture completely. That way, the seasoning won't wash off and will deliver its full flavor.
- If you do not want to get seasoning on your hands, lay 2 to 3 perilla leaves on a large plate, spoon over some seasoning paste, layer more perilla leaves, and spoon over more paste.
FAQ
Can I use something other than anchovy broth?
Cooking and adding sweet rice paste instead of anchovy broth will give it a softer, refreshing taste.
Why must the perilla leaves be completely dry?
If any moisture remains, the seasoning washes off and prevents the full flavor from coming through.
Is there a way to season them without getting it on my hands?
You can season them neatly by arranging 2 to 3 perilla leaves at a time on a plate and repeatedly spooning the seasoning paste over them.
Do I have to include the onion in the seasoning?
The onion is not essential, so you can omit it if you prefer.
