Seasoned Perilla Leaves (Kkaennip Yangnyeomjang) — Easy, Flavorful Banchan

Perilla leaves are wonderfully aromatic, slightly minty, and perfect for turning plain rice into something craveable. This Seasoned Perilla Leaves (Kkaennip Yangnyeomjang) recipe is an easy Korean perilla leaves recipe that’s tangy, savory, and mildly spicy. It’s a classic Korean side dish for rice and a great 냉장 보관 반찬 (refrigerator banchan) to keep on hand.

Why You’ll Love This

• Naturally nutritious: Perilla leaves are known for their antioxidant, immune-boosting, and anti-inflammatory benefits, making this a tasty way to enjoy more greens and reap perilla leaves health benefits.
• Perfect make-ahead side: This is an easy Korean banchan you can make in advance. Once seasoned, it keeps well in the fridge for about 10 days, so it’s ideal for Korean meal prep side dishes.
• Big flavor, minimal effort: The simple perilla leaf seasoning uses soy sauce, gochugaru, maesilcheong plum syrup, garlic, and sesame for that classic garlic sesame perilla leaves flavor.
• Versatile on the table: Use it as a Korean side dish for rice, a topping for bibimbap, or as part of a spread of quick banchan recipes. It’s especially good as a cool, salty cold side dish for summer (여름 반찬).

Ingredients

Use standard measuring spoons for this 깻잎양념장 recipe.

• Perilla leaves (깻잎) – about 80 leaves (approximately 130 g)
• Soy sauce (진간장) – 6 tbsp
• Gochugaru (Korean red pepper flakes) – 2 tbsp
• Sugar – 1 tbsp (adjust to taste)
• Maesilcheong (plum syrup) – 1 tbsp
• Ground sesame seeds (깨소금) – 1 tbsp
• Minced garlic – 1/2 tbsp
• Water – 6 tbsp

Measuring note: All measurements use a standard tablespoon.

This base is a classic soy sauce marinade and garlic sesame sauce combo that makes amazing soy-seasoned perilla leaves.

Step-by-Step Instructions

Prepare & Wash the Perilla Leaves

1. Pick good leaves: Choose perilla leaves that are soft and tender rather than old and tough. These make better marinated or Korean pickled leaves.
2. Wash thoroughly: Rinse the perilla leaves gently under running water 3–4 times to remove any dirt or dust.
   
   
   
3. Optional vinegar rinse: If you’re extra cautious, you can briefly soak the leaves in diluted vinegar water for a few minutes, then rinse again with clean water.
4. Drain and dry: Shake off excess water and gently pat dry with a clean kitchen towel or paper towel. Try not to tear the leaves.

Dry leaves will help the perilla leaf seasoning cling better and prevent the banchan from becoming watery.

Make the Seasoning Sauce (양념장 만들기)

This is the heart of your Kkaennip yangnyeomjang.

1. In a bowl, add:
   • 6 tbsp soy sauce
   • 2 tbsp gochugaru
   • 1 tbsp sugar
   • 1 tbsp maesilcheong (plum syrup)
   • 1/2 tbsp minced garlic
   • 1 tbsp ground sesame seeds
2. Add 6 tbsp water to the bowl.
3. Mix everything well until the sugar dissolves and you have a smooth, slightly thick perilla leaf seasoning sauce.

This mixture is your basic answer to how to make kkaennip seasoning sauce—salty, sweet, nutty, and just spicy enough.

Apply Seasoning & Layer the Leaves (깻잎 양념 바르기)

Now we turn this into a real perilla leaf pickle recipe (similar to how to make kkaennip jangajji, but fresher and lighter).

1. Prepare a container or shallow dish where you can stack the leaves neatly.
2. Place 2–3 perilla leaves in the container as your first layer.
   
   
   
3. Spoon about 1/3 tablespoon of the seasoning sauce onto the leaves.
4. Spread the sauce gently over the surface of the leaves with the back of the spoon, making sure the stems and edges get coated.
   
   
   
5. Add another 2–3 leaves on top, then again spread about 1/3 tablespoon of sauce over them.
6. Repeat this layering process—2–3 leaves, then sauce—until you’ve used all the perilla leaves and most of the sauce.
   
   
   
7. As the stack grows, rotate the direction of the stems now and then so the stem ends don’t all bulk up on one side. This helps the pile stay even and ensures the seasoning coats everything well.

At the end, you should have a neatly stacked pile of Korean marinated perilla leaves packed with sauce between each layer.

Rest & Refrigerate

1. Once all the leaves are layered and seasoned, let the container sit at room temperature for about 3 hours.
2. During this time, the salt in the soy sauce will draw out some moisture from the leaves, and the soy sauce marinade will soak in. You’ll see a bit more liquid collect at the bottom as the flavors meld.
3. After about 3 hours, transfer the container to the refrigerator.

Stored chilled, this homemade perilla leaf banchan keeps well for up to about 10 days, making it perfect for easy Korean meal prep and “banchan for beginners.”

Serve

To serve, you don’t need to reheat—this is a cold side dish for summer (여름 반찬) and all seasons:

• Gently peel off one perilla leaf (or a few) from the stack.
• Place it on top of warm, freshly steamed rice and wrap the rice with the leaf, like a mini ssam. This is the simplest and best perilla leaves with rice recipe.
• Serve alongside other quick banchan recipes like kimchi, stir-fried veggies, or simple grilled meat.

One bite of these fragrant Seasoned Perilla Leaves (Kkaennip Yangnyeomjang) over hot rice and your appetite instantly comes back—even on days when you “don’t feel like eating much.”

Tips & Variations

• Adjust sweetness:

  • For a deeper sweetness, add a bit more maesilcheong plum syrup.
  • For less sweetness, reduce the sugar or skip a portion of the maesilcheong.

• Spice level:

  • The recipe uses gochugaru seasoning for gentle heat.
  • For spicier leaves, add thinly sliced fresh Korean chili peppers between some layers.

• Texture & nuttiness:

  • Lightly toast sesame seeds before grinding for a richer Korean sesame flavor.
  • For extra “garlic sesame perilla leaves” vibes, sprinkle a few whole sesame seeds on top just before serving.

• Storage tips:

  • Store in a clean, airtight glass container to keep odors from transferring.
  • Make sure the top leaves are lightly coated with sauce so they don’t dry out.
  • Since this is more of a fresh seasoned banchan than a long-fermented pickle, stick to the ~10-day storage window.

• Jangajji-style variation:

  • If you’re wondering how to make kkaennip jangajji, you can adapt this by increasing the soy sauce (and sometimes vinegar) and extending the pickling time for a saltier, longer-keeping Korean pickled leaves version. This recipe, however, is meant to be softer and milder—perfect as a simple banchan recipe.

• Great for Korean pantry staples practice:

• This recipe uses core Korean pantry staples: soy sauce, gochugaru, garlic, sesame seeds, and maesilcheong. It’s a great starting point if you’re new to Korean home cooking basics.

If you’re looking for a reliable Korean leafy side dish recipe that’s bold, simple, and perfect with rice, these Seasoned Perilla Leaves (Kkaennip Yangnyeomjang) are a must-try. A small stack in your fridge turns any bowl of rice into something special, and it’s an easy win for both beginners and seasoned Korean food lovers.

When you make it, feel free to share your version, your tweaks, or a photo of your perilla leaf side dish—it’s always fun to see how this humble banchan finds a place at different tables.