Perilla leaves (kkaennip)

kkaennip 깻잎; shiso 紫蘇 (related variety)

Flavor and role: Leaves of the perilla plant, with a distinctive, intense aroma somewhere between mint and anise. Japanese shiso is a different variety of the same species with a brighter, fresher scent.
Typical dishes and uses: Lettuce-style wraps for samgyeopsal and bulgogi, pickled perilla leaves, perilla leaf jeon, gamjatang, served with raw fish. Can be served as a wrap with this book's beef bulgogi.
Substitutes: Replace with the same amount of shiso. If you have neither, use a half-and-half mix of basil and mint.
Storage: Wrap the stems in a damp paper towel, stand upright in an airtight container and refrigerate; keeps 1 week.
Main countries: Korea · Japan
Used in this book: Bánh Xèo (Vietnamese Crispy Sizzling Crêpes)Bún Chả (Hanoi Grilled Pork with Rice Noodles)Dakgalbi (Spicy Stir-Fried Chicken)Gamjatang (Korean Pork Bone and Potato Stew)Samgyeopsal (Korean Grilled Pork Belly)Crispy Mekong-Style Bánh Xèo with Mung Beans and Coconut Cream Kimchi Bánh Xèo with Pork Belly and Gochujang Dipping Sauce Charcoal Bún Chả with Homemade Caramel and Crispy Shallots Crispy Vermicelli Cake with Bún Chả Meatballs Perilla Chimichurri Soy Steak Lettuce Wraps Pear-Marinated Crispy-Skin Iron-Pan Dakgalbi Dakgalbi Cheese Quesadillas Doenjang Cream Pasta Rich Perilla Gamjatang with Seasoned Napa Greens Mala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Gamjatang Potato Gratin with Perilla Cream Coconut-Poached Pork and Tiger Prawn Summer Rolls Salmon Poke Summer Rolls Pear-Marinated Smoky Jeyuk Bokkeum Beef & Braised Burdock Kimbap with Rolled Omelette Gochujang köfte lettuce wraps (ssam)Gochujang & Perilla Margherita Pan Pizza Bibim-naengmyeon Gimbap Korean Perilla-Basil Pesto Spaghetti with Garlic Shrimp Picanha Ssam with Kimchi Vinagrete and Honey Ssamjang Gochujang Salmon Poke Bowl Jeju-Style Thick-Cut Pork Belly with Anchovy Dip Edomae-Style Tempura with Matcha Salt Beef Brisket Tteokbokki with Chili Oil and Jammy Eggs

Updated 2026-10-10