The market · Herbs and aromatics · East Asia

Perilla leaves

Kkaennip: broad, serrated leaves that taste grassy, minty and faintly of anise — eaten raw as a wrap or pickled in soy.

green · anise · minty
Perilla leaves

Kinds

Korean perilla
Kkaennip — large, green, earthy; the one for ssam and pickles.
Shiso
The Japanese form of the same species: smaller, sharper, more citrusy.

If you can't find it

Korean grocers as kkaennip; Japanese grocers sell its cousin, shiso.

  1. 1Mint
    Half mint, half basil
    You lose the anise-and-cumin note.

Goes with

pork bellygochujangricesoy sauce

Knowing it

Where to buy
Korean grocers, in packs of stacked leaves.

Kitchens that keep it in

KoreaKoreanA cooking of ferments — kimchi and the jang pastes — with rice, soup and a table of small side dishes at every meal.11 classics

More herbs and aromatics, in season with it

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