What does it taste like?
Herbal, minty, anise-like, and distinctly nutty.
Herbs and greens
Perilla leaves
깻잎
Common aliases
perilla leaves · perilla leaf · kkaennip · korean perilla
What is Perilla leaves?
Perilla leaves are broad, aromatic leaves used as wraps, pickles, garnishes, and layered banchan in Korean cooking.
How is it used?
Wrap grilled meat, shred over noodles, or marinate leaf by leaf.
Where can you buy it?
Korean grocers sell fresh bundles near other leafy greens.
How should you store it?
Wrap in a barely damp paper towel, seal, and refrigerate.
Possible substitutes
Use shiso when Korean perilla leaves are unavailable. Start with a little less because shiso has a brighter aroma.
Recipes using Perilla leaves
Rice Dishes
Garlic Fried Rice with Jumbo Shrimp(대하마늘볶음밥)
Fried rice with steamed jumbo shrimp, garlic, vegetables, jujubes, and perilla leaves, seasoned lightly with low-sodium soy sauce.
View recipe