Kkaennip Kimchi (Perilla Leaves Kimchi)

Kkaennip kimchi is often made with kkaennip jangajji, a species of perilla that is a member of the mint family and widely used as a vegetable in Korea. This kimchi is loved for its garlicky but spicy flavor from gochugaru.

Making kkaennip kimchi is quite easy. For the seasonings, you can use a combination of Korean fish sauce and soup soy sauce. You can use all fish sauce for a bit more robust flavor or all soy sauce for a vegan option. Regular soy sauce can be used if you don’t have soup soy sauce. You can add to the mixture some chopped scallion or garlic chives. You should mix all ingredients well together, then layer the mix between each leaf, place them in a container, and allow them to ferment for around a week. Sweet ingredient like Asian pear is optional. Kkaennip seeds or sesame seeds are often sprinkled on top to add a crunchy texture to the kimchi.

Kkaennip kimchi can be eaten in many different ways, and especially great in gimbap (or kimbap) or pork rolls. You can also enjoy it just as it is, by wrapping it around some hot rice, making a cute bundle and enjoying the perfect combination of the cold, spicy leaf and hot rice.