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Perilla Leaves
Bold, minty, and anise-forward with a faint grassy bitterness; the flavor is distinctive and assertive — often described as mint crossed with basil with a hint of licorice.
Lens analyzedPerilla leaves (kkaennip, 깻잎) are large, flat green leaves from a plant in the mint family with a bold, complex flavor — simultaneously minty, anise-like, and faintly grassy. In Korean cooking they are eaten fresh, pickled, grilled, and used as wraps for BBQ meat. They are sometimes called 'sesame leaves' in English despite being unrelated to sesame.
Where it comes from
Bold, minty, and unlike anything else on a Korean BBQ table — perilla leaves have wrapped grilled meat and brightened cold noodle bowls across Korea for centuries, their flavor impossible to replicate.
Varieties — Korean kkaennip (green, large-leafed, bold flavor) and Japanese shiso (smaller, more delicate, red or green) are related but distinct in flavor and use. Green shiso is closer in flavor to kkaennip than red shiso.
Kkaennip is one of the iconic tastes of Korean BBQ — the fresh leaf cutting through the richness of grilled fatty meat is a combination that defines the dining experience for many Koreans.
In a modern kitchen — Keep perilla leaves fresh by wrapping them in a damp paper towel and storing in a bag in the refrigerator — they wilt quickly but revive somewhat in cold water.
Buying it
Find fresh kkaennip at Korean or Asian grocery stores, typically bundled and displayed near other fresh herbs. Look for vibrant deep green leaves with no yellowing or brown spots. The leaves should smell strongly fragrant — that's a sign of freshness.
Storing it
Fresh perilla leaves keep best wrapped loosely in a damp paper towel inside a bag in the fridge, staying vibrant for about a week. Pickled perilla leaves should be refrigerated once opened and kept submerged in their brine.
Keeps about 7 days in the fridge.
Out of perilla leaves? Good swaps
- shiso (Japanese) — Closely related, more delicate in flavor; the best substitute in wraps and as a garnish
- fresh mint + basil — Combined in roughly equal parts, they approximate the minty-basil quality of perilla in a pinch
General cooking guidance — always check the labels on the products you use. Listahan’s allergen checks run automatically when you plan a recipe in the app. Not medical advice.
Recipes that use perilla leaves
Common questions about perilla leaves
Is perilla leaves vegan?
Perilla Leaves is generally plant-based and suitable for a vegan diet, but brands differ — confirm on the label.
What can I use instead of perilla leaves?
Good swaps include shiso (Japanese), fresh mint + basil. Each behaves a little differently — see the swaps above for notes, and always check labels for allergens.
How do I store perilla leaves?
Fresh perilla leaves keep best wrapped loosely in a damp paper towel inside a bag in the fridge, staying vibrant for about a week. Pickled perilla leaves should be refrigerated once opened and kept submerged in their brine. It keeps about 7 days in the fridge.
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Make perilla leaves about your kitchen — with Listahan Pro
Everything above is free, forever. Pro adds the Household Lens — the same food, seen for your family:
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Checked for each member
Flags perilla leaves per person against your household's allergies and school rules — not just a generic "contains" tag.
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Pantry-aware
Knows whether you already have it, what is running low, and the best swap from what is in your kitchen tonight.
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What it costs near you
A real price from the Presyo community index, so you can plan the budget — not guess.
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Your household memory
Who likes it, plus your own private notes — brand, where you keep it, who skips it.
Allergen safety is always free — Pro adds the automation, never the safety.
Cook with perilla leaves — safely
Plan a recipe in Listahan and the household allergen check runs automatically — every plan, every swap, every lunchbox. Safety is never paywalled.