Kkaenip (Perilla) Kimchi

깻잎 김치
A very tasty variety of kimchi. The light mint flavor of the perilla works very well with the kimchi seasoning. Kkaennip kimchi is great as a ban chan dish or added as seasoning to any ssam (leaf wrap) style meal.


4 bunches Kkaennip (Korean Perilla, Shiso) or about 40 leaves with stems


Kimchi Seasoning

  • Brine
    • 2 cups of water
    • 1 tablespoon salt
  • Kimchi Seasoning
    • 1 teaspoon rice flour
    • 2 tablespoons water
    • 2 teaspoons fish sauce
    • 2 teaspoons coarse ground red chili pepper
    • 1 teaspoon fine ground red chili powder
    • 12 cloves fresh garlic
    • 1-ounce fresh ginger


  • Brine
    • Stir salt and water together until salt is dissolved.
  • Kkaennip Leaves
    • Rinse in cold water and drain.
    • Separate into groups of 5 leaves and tie stems together with clean cotton string.
    • Dip tied leaf bunches into the brine, making sure to get brine between leaves.
    • Place in a bowl and pour the brine over leaves.
    • Let sit for 1/2 hour.
  • Kimchi Sauce
    • Mix water and rice flour together then heat over low heat until the mixture thickens slightly.
    • Mince or fine chop three of the garlic cloves.
    • Place remaining garlic and ginger in a blender with just enough water to blend into a thin paste.
    • Mix all sauce ingredients together in a small bowl and let sit for 15 minutes to let the flavor develop.
  • Final Mix
    • Remove leaves from brine and shake gently to remove excess liquid.
    • Dip a brush into kimchi sauce and spread a small amount on each leaf in each bunch, with a bit more sauce on the outer leaves (both top and bottom leaf).
    • Stack bunches in a sealable container with the tied stems facing in opposite directions.
    • Place any remaining kimchi sauce on top of stacked leaves.
    • Close the container and let sit at room temperature for 1 hour.
    • Move to the refrigerator and let sit for 24 to 72 hours before serving.

Serve as part of a ban chan array with a Korean meal.