A Koreans BFF is a Leaf?

Maybe you’ve seen this leafy green at KBBQ or at your local Asian grocery store… but the way this one plant has a chokehold on Koreans is real.

Korean cuisine is full of herbs and vegetables that often go unnoticed outside of Korea. One of the most distinctive is the perilla leaf, or kkaennip (깻잎) in Korean. Often compared to mint or basil, it has a bold, earthy, slightly sesame-like flavor. These fuzzy green leaves aren’t just a garnish; they’re a staple of Korean cuisine. For those unfamiliar, kkaennip can be an acquired taste. But for many Koreans, it’s tied to childhood and recognizable, comforting home-cooked meals

Perilla leaves are incredibly versatile. A popular way to eat them is in ssam, where grilled meats like beef or pork belly are wrapped in the leaf with rice, garlic, and spicy condiments. Another favorite is kkaennip jangajji — a pickled version soaked in soy sauce, vinegar, garlic, and chili. Tangy, savory, and the perfect side dish with rice.

Then there’s perilla oil — a golden, nutty oil made from roasted perilla seeds. It’s smoother and lighter than sesame oil and is often used in side dishes, jeons (Korean pancakes), soups, stews, or as a dipping sauce. A little drizzle goes a long way in adding depth and nutty flavor. Historically, Korean royalty even consumed perilla oil daily for its health benefits, making it a luxury. My mom would always purchase high-quality perilla oil and use it conservatively because of how precious she saw it. She also strongly pushed us to eat perilla leaves often because of its great nutritional benefits. 

Speaking of benefits, these leaves are packed with nutrients like omega-3 fatty acids, calcium, iron, and antioxidants. Nothing more to love than a vegetable that adds delicious flavor AND is good for the body. In Korean traditional medicine, they even use perilla leaves and oil to aid digestion, reduce inflammation, and boost immunity.

In recent years, as Korean food has gone global, chefs have begun using perilla in creative ways like in fusion dishes, cocktails, or even desserts. But no matter how far these leaves travel in the fine dining and culinary scene, in Korean homes, they stay humble, essential, and loved. Honestly, not having them in the fridge feels wrong.

So next time you spot these fuzzy, fragrant leaves at a Korean market or restaurant, don’t skip them.