Fragrant and Savory Kkaennip Saeng Kimchi (Fresh Perilla Leaf Kimchi)
A fragrant side dish made by layering washed perilla leaves with a savory, umami-rich seasoning sauce to mature.
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 is a savory side dish made by layering fresh, aromatic perilla leaves with a fish sauce seasoning. Letting the mixed sauce sit for at least 30 minutes allows the ingredients to meld together, and letting it mature for half a day to overnight brings out its signature flavor even more.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Perilla leaves100 leaves
- Red chili pepper3 (large)
- Onion1/2
- Large green onion (daepa)1 stalk
Seasoning
- Gochugaru (Korean chili flakes)2/3 cup
- Anchovy fish sauce (or sand lance fish sauce)2/3 cup
- Anchovy broth (or water)1 cup
- Minced garlic2 tbsp
- Sugar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced ginger1 tsp
- Toasted sesame seeds
- It is best to choose perilla leaves of a uniform size, neither too large nor too small.
- I used 3 large red chili peppers, but if using small ones, you will need about 5.
- For the 1 stalk of large green onion (daepa), use from the white part down to the middle.
Steps
1. Wash the perilla leaves thoroughly under running water and drain off the moisture.
It is best to choose perilla leaves of a uniform size, neither too large nor too small.
Remove as much moisture from the perilla leaves as possible so the seasoning sauce you spread later will not become watery.
2. Trim the stems, leaving just a short bit so they are easy to pick up with chopsticks.
3. I prepared 3 large red chili peppers, but if using small ones, you will need about 5.
For the 1 stalk of large green onion (daepa), use from the white part down to the middle. You will need 1/2 onion.
4. Finely chop all of them.
5. Add the finely chopped red chili pepper, onion, large green onion, and all the seasoning ingredients, then mix well.
6. Let it sit for at least 30 minutes so the gochugaru (Korean chili flakes) fully hydrates and all the ingredients meld together.
7. Stack 2 to 3 perilla leaves at a time and spread the seasoning evenly over them.
8. Since it needs time for the flavors to soak in, it is nice to make it in the morning and eat it around dinner,
or, as I did, leave it at room temperature overnight, put it in the refrigerator the next morning, and start eating it.
Here it is plated after sitting overnight.
Ppunwife's tips
- Remove as much moisture from the perilla leaves as possible so the seasoning sauce you spread later will not become watery.
- Trim the stems, leaving just a short bit so they are easy to pick up with chopsticks.
FAQ
Do I really need to shake off all the water after washing the perilla leaves?
If moisture remains on the perilla leaves, the seasoning sauce spread over them can become watery, so it is best to remove as much water as possible.
If I do not have anchovy broth, can I substitute water?
The ingredients note allows replacing the anchovy broth with 1 cup of water, so using water is completely fine.
Can I use a different fish sauce instead of anchovy fish sauce?
Sand lance fish sauce works as a substitute, so you can use an equal amount of sand lance fish sauce.
Can I spread the seasoning sauce on the perilla leaves right after mixing it?
It is recommended to let it sit for at least 30 minutes before spreading so the chili flakes can hydrate properly and the ingredients can meld well together.
