10-Minute Kkaennip Kimchi (Perilla Leaf Kimchi)
A summer side dish ready in 10 minutes by tossing finely sliced perilla leaves in a savory fish sauce seasoning.
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 →
Skip the hassle of spreading seasoning leaf by leaf—just slice the perilla leaves and toss them in seasoning to finish in 10 minutes. The savory fish sauce seasoning coats them nicely, so you can eat it right after mixing or let it sit for 30 minutes to soften. You can also steam it or microwave it to enjoy as a steamed dish.
- Servings
- about 4–5 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Perilla leaves50 leaves
- Onion1/4
- Carrot1/5
- Large green onion (daepa)3 tbsp (minced)
Seasoning sauce
- Gochugaru (Korean chili flakes)3 tbsp
- Sand lance fish sauce (or dried anchovies)4 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Anchovy broth (or water)4 tbsp
- Toasted sesame seeds1 tbsp
- Mince the onion, carrot, and large green onion so each comes out to about 3 tbsp.
- Soak the perilla leaves briefly in enough water to submerge them with about 2 tbsp of vinegar mixed in, then rinse them one by one under running water. Insects can cling to the rough backs of the leaves, so wash them thoroughly.
- If the aroma of fish sauce feels too strong, you can use half soup soy sauce and half regular soy sauce instead.
- You can also season young perilla shoots this same way.
Steps
Prepare the ingredients
Prepare 50 perilla leaves.
Mince the onion, carrot, and large green onion so each comes out to about 3 tbsp.
Soak the perilla leaves briefly in enough water to submerge them with about 2 tbsp of vinegar mixed in, then rinse them one by one under running water.
Insects can cling to the rough backs of the leaves, so wash them thoroughly.
Slice the ingredients
Trim off the stems and cut the leaves into 3 to 4 sections, then...
Slice them finely again.
Finely mince the onion, carrot, and large green onion, then place them in a bowl.
Make the seasoning sauce
For the perilla leaf kimchi seasoning, combine 3 tbsp gochugaru, 4 tbsp fish sauce, 1 tbsp minced garlic, 1 tsp minced ginger, 1 tbsp corn syrup, 1/2 tbsp sugar, 4 tbsp anchovy broth (or water), and 1 tbsp toasted sesame seeds.
If the aroma of fish sauce feels too strong, you can use half soup soy sauce and half regular soy sauce instead.
Toss the kimchi
Add the perilla leaves and mix so the seasoning coats them evenly.
Since this is a side dish, aim for a slightly salty flavor, and adjust the sweetness to your taste.
You can eat it right away, or let it sit for about 30 minutes so it wilts slightly, becomes juicy, and absorbs the seasoning to turn tender.
Finish
Since there were only a few leaves, I sliced and tossed them.
You can also season young perilla shoots this same way.
Put a spoonful over rice for one bite, and your spoon will move much faster after that.
Ppunwife's tips
- Insects can cling to the rough backs of the perilla leaves, so wash them thoroughly.
- If the aroma of fish sauce feels too strong, you can use half soup soy sauce and half regular soy sauce instead.
- You can eat it right away, or let it sit for about 30 minutes so it wilts slightly, becomes juicy, and absorbs the seasoning to turn tender.
- You can enjoy it fresh like fresh kimchi, or lightly steam it or cook it in the microwave to eat as a steamed dish.
FAQ
What should I do if the aroma of fish sauce is too strong?
You can use an equal mix of soup soy sauce and regular soy sauce instead of fish sauce.
Can I eat it right after tossing?
You can eat it right after mixing, or let it sit for about 30 minutes so it wilts slightly and the seasoning absorbs nicely.
Can I use young perilla shoots instead of perilla leaves?
Yes, prepare young perilla shoots the same way and toss them in the seasoning sauce.
How should I wash the perilla leaves?
Soak them briefly in water mixed with vinegar, then rinse each leaf under running water, making sure to wash the backs.
