Kkaennip Kimchi Recipe (Korean Perilla Leaf Kimchi)

Kkaennip Kimchi is a flavorful Korean side dish made with fresh perilla leaves layered with a savory, spicy, slightly sweet soy-based seasoning sauce.

Each perilla leaf is coated with a mixture of soy sauce, fish sauce, gochugaru, garlic, onion, carrot, green onion, plum extract, and sesame seeds. The result is bold, aromatic, salty, sweet, and deeply satisfying.

This Korean perilla leaf kimchi is often called a “rice thief” in Korea because it tastes so good with hot steamed rice.

What is Kkaennip Kimchi?

Kkaennip Kimchi means Korean perilla leaf kimchi.

The word “kkaennip” means perilla leaf, and “kimchi” refers to Korean seasoned or fermented vegetables.

Unlike napa cabbage kimchi, Kkaennip Kimchi does not require long fermentation. It can be eaten right away, but the flavor becomes deeper after resting in the refrigerator.

Perilla leaves have a unique herbal, slightly minty, and earthy aroma. When they are layered with spicy soy seasoning, they become one of the most addictive Korean side dishes.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Servings: 6 or more
• Difficulty: Easy
• Cuisine: Korean
• Main Ingredient: Perilla leaves
• Best Served With: Steamed rice

Ingredients

Main Ingredients

• 80 to 100 perilla leaves
• 1 onion
• 1/2 carrot
• 5 green onions or chives
• 5 garlic cloves
• Sesame seeds, to taste

For the Seasoning Sauce

• 10 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp oligosaccharide syrup or corn syrup
• 3 tbsp Korean plum extract
• 5 tbsp gochugaru

Ingredient Notes

Perilla Leaves

Perilla leaves have a strong herbal aroma and are commonly used in Korean cooking.

Choose fresh leaves that are green, fragrant, and not wilted.

Soy Sauce

Soy sauce creates the salty and savory base of the seasoning.

Because this recipe uses a generous amount, the sauce is meant to season many layers of leaves.

Fish Sauce

Fish sauce adds deep umami flavor.

It makes the kimchi taste richer and more traditional.

Gochugaru

Gochugaru gives the seasoning its red color and mild spicy flavor.

Use Korean red pepper flakes for the best result.

Plum Extract

Korean plum extract adds sweetness and depth.

If you do not have it, you can use a little more syrup or sugar, but plum extract gives a cleaner flavor.

Onion and Carrot

Thinly sliced onion and carrot add texture, sweetness, and freshness to the sauce.

They also help balance the saltiness.

How to Make Kkaennip Kimchi

Step 1: Wash the Perilla Leaves

Wash the perilla leaves carefully under running water.

Gently shake off excess water.

Place them in a strainer and let them drain well.

The leaves should be clean but not too wet before layering.

Step 2: Prepare the Vegetables

Thinly slice the onion.

Julienne the carrot.

Chop the green onions or chives.

Mince or finely crush the garlic.

If you like extra spice, you can also add thinly sliced red or green chili peppers.

Step 3: Make the Seasoning Sauce

In a mixing bowl, combine:

• 10 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp oligosaccharide syrup or corn syrup
• 3 tbsp Korean plum extract
• 5 tbsp gochugaru
• Minced garlic
• Sesame seeds

Mix well until everything is evenly combined.

Step 4: Add the Vegetables to the Sauce

Add the sliced onion, carrot, green onion, and optional chili peppers to the seasoning sauce.

Mix well.

The vegetables should be evenly coated with the sauce.

Step 5: Layer the Perilla Leaves

Place 2 perilla leaves at a time into an airtight container.

Spread a small amount of seasoning sauce over the leaves.

Repeat the process:

• 2 perilla leaves
• A little seasoning sauce
• 2 more perilla leaves
• More sauce

Continue until all the perilla leaves are used.

Layering 2 leaves at a time helps prevent the kimchi from becoming too salty.

Step 6: Press Gently

After layering, gently press the leaves down with a spoon.

This helps the seasoning spread evenly.

Pour any remaining sauce over the top.

Step 7: Rest and Serve

You can serve Kkaennip Kimchi right away.

For deeper flavor, refrigerate it for a few hours before eating.

It tastes even better after the perilla leaves absorb the seasoning.

Pro Tips

Drain the Leaves Well

Too much water on the perilla leaves can dilute the seasoning.

After washing, drain them well before adding the sauce.

Layer Two Leaves at a Time

If you season each leaf one by one, the kimchi can become too salty.

Layering two leaves at a time creates a better balance.

Taste the Sauce First

Before layering, taste a small amount of the sauce.

If it tastes too salty, add more onion or a little extra syrup.

If it tastes too mild, add a small amount of soy sauce or fish sauce.

Use Fresh Perilla Leaves

Fresh perilla leaves have the best aroma.

Avoid leaves that are dry, yellow, or bruised.

Let It Rest

Kkaennip Kimchi can be eaten immediately, but resting it in the refrigerator helps the flavor become deeper and more balanced.

What to Serve with Kkaennip Kimchi

Kkaennip Kimchi pairs well with:

• Steamed white rice
• Korean BBQ
• Suyuk
• Bulgogi
• Doenjang Jjigae
• Kimchi Jjigae
• Grilled fish
• Fried egg
• Roasted seaweed
• Bibimbap

The easiest way to enjoy it is to place one seasoned perilla leaf over hot rice and eat it as a wrap.

Storage Tips

Store Kkaennip Kimchi in an airtight container in the refrigerator.

It will keep well for about 5 to 7 days.

The flavor becomes stronger as it rests.

If the seasoning becomes too salty over time, eat it with plenty of rice or use it as a topping for rice bowls.

Frequently Asked Questions

Can I eat Kkaennip Kimchi right away?

Yes.

You can eat it immediately after making it, but it tastes better after resting in the refrigerator for a few hours.

Is Kkaennip Kimchi fermented?

It can lightly ferment over time, but it is usually eaten as a quick seasoned kimchi.

It does not need long fermentation like napa cabbage kimchi.

Can I make it less salty?

Yes.

Layer two or three leaves at a time instead of seasoning every single leaf.

You can also add more onion or reduce the soy sauce slightly.

Can I make it without fish sauce?

Yes.

You can skip fish sauce and use more soy sauce, but the flavor will be less deep.

For a vegetarian version, use Korean soup soy sauce or a vegetarian fish sauce alternative.

How long does Kkaennip Kimchi last?

It usually keeps well in the refrigerator for 5 to 7 days.

The leaves will become softer and more flavorful over time.

Can I freeze Kkaennip Kimchi?

Freezing is not recommended.

Perilla leaves lose their texture after freezing and thawing.

Why is my Kkaennip Kimchi too salty?

Too much sauce may have been added between the leaves.

Next time, layer 2 leaves at a time and use a smaller amount of seasoning.

Final Thoughts

Kkaennip Kimchi is one of the easiest and most flavorful Korean side dishes you can make at home.

With fresh perilla leaves and a simple spicy soy-based seasoning, you can create a bold and aromatic banchan that goes perfectly with steamed rice.

The combination of soy sauce, fish sauce, gochugaru, garlic, plum extract, onion, carrot, and sesame seeds makes every bite savory, spicy, slightly sweet, and deeply satisfying.

If you want a quick Korean side dish that instantly makes rice taste better, this Kkaennip Kimchi recipe is a perfect choice.