Herb
Korean Perilla
A tier
Korean perilla (kkaennip) has larger, flatter, often less ruffled leaves than Japanese shiso, with a distinct sesame-mint-anise aroma central to Korean barbecue wraps, kimchi sides, and pickled perilla. Oil from seeds is a separate pantry staple. Use as wrap leaves with grilled meat and ssamjang; pickle in soy for banchan. Flavour is rounder and less “citrus mint” than ao-jiso for some palates.
Track this ingredient
Unit
Characteristics
Preparations
BanchanGrill SidePickleSsam Wrap
Traits
AromaticKoreanKorean CulinaryLarge Flat LeafLarge LeafSesame AniseWrap And Pickle
History
KR
Korean agriculture used perilla for leaf, seed, and oil in daily diets.
KR
Regional Korean cookery fixed kkaennip as a wrap and pickle green.
KR
Commercial farms supplied urban markets with large perilla leaves.
Global K-food culture made Korean perilla a recognised restaurant herb.