Shiso (Japanese perilla)Some stores
Same number of leaves
Same plant family, a little more minty and citrusy. Green shiso is the best match.
▲ minty
Ingredient guide
Perilla leaves 깻잎
Kkaennip, often called perilla or sesame leaves, are broad aromatic leaves used in Korean food to wrap grilled meat, to layer into kimbap and pancakes, and to pickle as banchan.
Taste
Fresh and herbal, with notes of mint, anise and a faint citrus bite.
What to look for
Fresh bundles of 10-20 leaves in Korean markets, near the other leafy greens. Pick bright green leaves without dark spots; pickled jars (kkaennip jangajji) are a different use.
Storing it
Wrap in a damp paper towel inside a container in the fridge; they last about a week. They freeze poorly.
How to find Perilla leaves, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- kkaennip
- perilla leaves
- sesame leaves
- 깻잎
- shiso (related)
Show this at the shop깻잎
Where to look
- Korean grocery stores, in the fresh herbs or greens section
- Asian supermarkets (Vietnamese stores sell a related leaf called tia to)
- Some farmers markets in summer
Watch out for
- Look for the Korean label — sesame leaves is the common English name for perilla in Korean shops.
- Japanese shiso leaves are smaller and sold in tiny packs.
Can't find Perilla leaves? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Thai basil + a few mint leavesEasy to find
For each 2 perilla leaves: 3-4 Thai basil leaves and 1 mint leaf
Gives the same anise-and-herb freshness but is lighter and not as earthy.
▲ anise note▼ earthy
Where to buy it near you
More Korean ingredients
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대파
Fresh and mildly sweet with a gentle onion bite that mellows when cooked.
Gochujang
고추장
Spicy-sweet and savory with a fermented depth; the heat varies by brand.
Baechu Kimchi
배추김치
Sour, salty, spicy and savory. It gets tangier the longer it ferments.
Gosari
고사리
Earthy and subtle, with a chewy texture.