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Korean perilla leaf kimchi with red peppers flakes, carrots, and sesame seeds
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5 from 47 votes

Korean Perilla Leaf Kimchi

This Korean perilla leaf kimchi is a simple Korean side dish made with marinated perilla leaves in soy sauce & Korean red pepper flakes. Spicy, garlicky & herbaceous! 
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Asian, Korean
Servings: 6
Calories: 40kcal


  • 30 perilla leaves
  • 4 cloves garlic - minced
  • ½ cup onions - sliced thinly
  • cup carrots - thinly sliced or shredded
  • 1 stalk scallion - chopped
  • 2 teaspoons toasted white sesame seeds
  • 2 medium serrano peppers - (optional) finely diced
  • 2 Tablespoons chives - (optional) chopped

Perilla leaf sauce


  • Prep all the vegetables and sauce ingredients. Stack the perilla leaves on top of each other with the stems facing the same way.
    perilla leaves with shredded carrots and onions on a white plate
  • Combine all the sauce ingredients in a large bowl. Then add the garlic, onions, carrots, scallions, and sesame seeds (and if using, the serrano peppers and chives) to the sauce. Mix everything together and let it sit for 5 minutes until the vegetables soften.
    close up of Korean perilla kimchi sauce with shredded carrots, onions, and red pepper
  • Meanwhile, divide the perilla leaves and the sauce into two equal portions. Starting with the first half, take every two or three leaves and apply a heaping teaspoon of sauce onto the leaves. Be sure to spread it to the edges and coat the entire surface of the leaf.
    kimchi sauce layered in between Korean perilla leaves in a white bowl
  • Next, repeat the same steps with the second half of the leaves and sauce.
    Korean perilla leaves with kimchi marinade in a white bowl
  • You can serve this right away or let the perilla leaves marinate at room temperature for 1 to 2 hours, flipping halfway in between so that the leaves marinate evenly. Store it in an airtight container and keep it in the fridge. They will taste even better the next day.
    Korean perilla leaf kimchi in a white bowl with shredded carrots and sesame seeds


  • Dividing the sauce and leaves into two portions makes it easier to gauge how much sauce to spread on the leaves.
  • Store in an airtight container and keep it in the fridge for up to 5 days.


Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 671mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1270IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg