Kkaennip Kimchi

Kkaennip Kimchi

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Kkaennip kimchi (perilla leaf kimchi) can typically be overly salty and saturated in sauce. This version is nothing like that! By incorporating a water-based sauce to lightly season and kimchi the leaves, it highlights the fresh and herbaceous minty notes of the perilla.



Sauce and Vegetables:


  1. For the perilla: Line and stack the perilla leaf stems and cut off with scissors, leaving 1/4 to 1/2 inch of stem.
  2. Combine 5 cups of water and the vinegar in a large bowl. Add the perilla leaves and soak in the vinegar solution for about 5 minutes. Drain completely in a colander.  
  3. For the sauce and vegetables: Meanwhile, whisk 1 cup of water with the gochugaru, fish sauce, soy sauce, sesame seeds, sugar, garlic and ginger in a bowl. Add the chives, carrot and onion. 
  4. Lay 2 to 3 perilla leaves down in a single pile on a large rimmed plate. Spoon 1 teaspoon of the sauce mixture over the leaf pile (2 teaspoons if the leaves are large) and spread gently to cover. Lay down 2 to 3 leaves again and repeat with the sauce. Gently press down as you pile.  
  5. Garnish with sesame seeds and serve immediately alongside rice, or transfer the leaves, neatly stacked, to an airtight container and refrigerate for 1 to 2 hours. After about an hour, liquid will pool in the container. Serve the kkaennip kimchi with the liquid and garnish with sesame seeds. 

Cook’s Note

This recipe is best served immediately or within 1 to 2 hours after sitting in the fridge, but it can also be stored in an airtight container for up to 7 days. The leaves will get darker and significantly chewier the longer they sit. Any leaves not sitting in the sauce can get spotty and dark in areas, so flip and rotate them to ensure each leaf gets sauced for longer storage time.