Perilla leaf kimchi (Kkaennip Kimchi) is a top-tier Korean side dish that makes you devour an entire bowl of rice. We're sharing the ultimate golden recipe for this beloved dish, which remains a favorite even in 2026, along with a simple 5-minute preparation method.
Why is Perilla Leaf Kimchi Called a 'Rice Thief'?
The unique fragrant and slightly pungent flavor of perilla leaves is excellent for stimulating your appetite. When combined with a spicy and sweet seasoning sauce, it creates a perfect harmony with rice. In fact, those who try perilla leaf kimchi once find its addictive charm irresistible and keep coming back for more. For those missing their mom's home cooking or wanting to make a simple yet impressive side dish, perilla leaf kimchi is the best choice. You'll be surprised at how easy it is to make yourself. Prepare about 2 bundles (around 50 leaves) for a generous serving.
What Are the Ingredients and Sauce Ratio for Delicious Perilla Leaf Kimchi?
The key to making delicious perilla leaf kimchi lies in fresh ingredients and a perfectly balanced sauce. For 2 bundles of perilla leaves (approx. 50 leaves), prepare a small amount of carrot, a small amount of onion, and 1/2 green onion. For the sauce, combine 1 tablespoon minced garlic, 1 tablespoon soy sauce, 3 tablespoons gochugaru (Korean chili flakes), 1 tablespoon fish sauce (like anchovy or sand lance), 1 tablespoon toasted sesame seeds, 1 tablespoon sesame oil, and 1 tablespoon plum extract. This ratio provides a basic flavor, and you can adjust the amount of gochugaru to control the spiciness according to your preference. If your gochugaru is particularly spicy, starting with 2 tablespoons is recommended.
How to Steam Perilla Leaf Kimchi in a Pot in Just 5 Minutes?
Steaming perilla leaf kimchi is surprisingly simple. First, wash the perilla leaves thoroughly using vinegar and then pat them dry. Layer 2-3 perilla leaves at the bottom of a pot, then add shredded carrots and onions, followed by a portion of the seasoning sauce. Repeat this process, layering the perilla leaves until all are used. Cover the pot and steam over high heat for 2 minutes, then reduce to low heat and steam for another 2 minutes. After steaming, let it sit covered for about 5 minutes to allow the leaves to steam through. This results in tender perilla leaf kimchi with a soft texture. The total cooking time is around 5 minutes, making it very quick.
What Are Common Mistakes When Making Perilla Leaf Kimchi?
There are a few things to watch out for when making perilla leaf kimchi. First, if you stack the leaves too thickly, the seasoning may not penetrate well, or the leaves might not cook through. It's best to layer them in groups of 2-3. Second, steaming for too long can make the leaves mushy and affect the texture. Steaming for about 4 minutes and then letting it sit for 5 minutes is ideal. Third, if you don't taste the sauce beforehand, it can become too salty or spicy. It's important to follow the recipe initially and then adjust the seasoning to your taste. Tailor it to your personal preference and the saltiness of your gochugaru.
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