Guest Post: Ggaennip Kimchi

Serves: n/a
Cost: n/a
Preparation time: ~3-4 hours
Calories: n/a

Hi there everyone – just when I thought my guest posts were over and that I’d have to start struggling to get busy in the kitchen with a baby strapped snugly to my chest I have not one, but two wonderfully kind people writing to me asking if it’s still possible for them to do a guest post too. Up first today is Angela, who some of may know as the “Squishy Monster”. Actually I forgot to ask her how she came up with that name – maybe she’ll be kind enough to let us know! 😀

I’ve been following her blog for quite some months now and strongly recommend it to those who aren’t familiar with it. She makes a lot of videos of her recipes – seriously, I thought I was doing ok with ~60 uploads, but she’s well above 100 by now. Thanks to her bubbly, friendly on-screen presence, each video is a real joy to watch so really, go go – check it out :).

Thanks for this delicious, and fascinating, looking post today Angela – you’ve given this tired daddy that extra bit of valuable time which I can spend with my new family and not have to worry so much about finding something to prepare in the kitchen!

 Find Angela on: TheSquishyMonster | YouTube | Twitter | Google+


My name is Angela and my friends call me The Squishy Monster.  I’m a first generation Korean American and my food reflects this about me.  I like to showcase my food, whether it be baking or fresh Kimchi on my blog and cooking channel.  There you’ll discover that it’s all about “Cupcakes to Traditional Korean Food and Everything in Between!

There’s something about the farm to table approach that makes food taste that much better.  Maybe it’s that you’re able to really appreciate where it all comes from, maybe it’s the old adage of working for what you eat, maybe it’s all in the fun of gathering what’s good to eat to share and enjoy…maybe it’s a lot of things but Pops has always been into growing his own food since it was practically necessary in Korea where it was just as commonplace to grow your own food in the backyard as it was to duck into a chain market to pick up a sack of greens.

Perilla Leaves

These are Daddy’s bright, emerald Perilla leaves that grow in abundance in our backyard.

Perilla (Sesame) leaves are very popular in Korean cuisine.  They are an herb from the Mint family and to me, they have a very strong taste (chock full of essential oils) and remind me of a cross between Mint/Basil and Anise/Licorice.  They intensify in flavor when crushed (Mama likes them in savory Korean Pancakes and prefers them as “Ggaennip Kimchi”).  Daddy likes them dipped in batter and deep fried (yum)!  Perilla leaves are also high in Vitamin C and Calcium.

Perilla Leaves

I gathered 2 dozen of these pungent tear drop leaves to make “Ggaennip Kimchi.”  Make sure you rinse these well after plucking them and drain in a colander as you whisk together your “sauce/marinade.”

Ggaennip Kimchi


Kimchi ingredients

  • 2 Dozen Clean Perilla Leaves
  • 1/4 cup Soy Sauce
  • 2 tsp Minced Garlic
  • 1 tsp Minced Ginger
  • 1 tbsp Honey
  • 1 tbsp Brown Sugar
  • 1 tbsp Baby Brine Shrimp
  • 1 tbsp Red Pepper Flakes
  • Korean Pepper/Green Onion/Sesame Seed Garnish


  1. With the exception of your peppers, whisk everything else together and spread generous spoonfuls of your “sauce” on top of each leaf and press a fresh one on top of the previous one and repeat.  Garnish with Peppers ,Green Onions, and/or Sesame Seeds.
  2. Press your leaves together and turn them over a few times.  Leave them on your counter at room temperature for about 3-4 hours before refrigerating.  They will deepen in color and wilt beautifully so they lend themselves very well as rice wraps.  They are ready to eat in just a few days.  Economical, quick, easy, and delicious!


  1. says

    Thanks for the guest post Angie! Would you believe it – I went to have Korean bbq the other day and they actually served perilla leaves there as the “wrap”?! What a coincidence – I’d never had them before (nor even heard of them), so now I know! I bet they make a fabulous kimchi!

  2. says

    I just had this delicious leaf while in Paris having lunch with…we’ll leave that little surprise! I found the texture a little coarser than plain lettuce but the flavour of the leaf more than made up for it. We used them to eat marinated BBQd beef at a Korean Restaurant. I rather enjoyed the commaraderie of the meal, it was a lovely way to get to know…surprise!
    A very nice guest post Angela, and congratulations.

  3. says

    I love those leaves! Each time we go to a bulgogi restaurant, they get so annoyed at having to keep giving us extras. It’s got such a beautiful scent and flavor that goes so well with red meat.
    Good to know a different kimchi. Thanks Angela! I make my own winter version … the regular white cabbage one. This looks really good! Time to raid the markets of them!
    Hello Charles, hope you’re getting enough sleep :)

  4. says

    Hi Angela, great recipe. I would love to try this recipe, the leaves sound wonderful. A beautiful presentation too and love the idea of adding greens to gain the health beneifits of essential oils, vitamin C and calcium! Yum!!!

  5. says

    Wonderful guest post, Angela! I have prepared this kimchi several times during the summer (I am addicted to shiso and also to kimchi!) and really find it irresistible.

  6. says

    I’ve not had this leaf before, nor have I heard of it. But, perhaps that’s because it’s familiar to Korean cuisine and we don’t see much Korean cuisine here in Australia I’ll have to look out for it xx

  7. says

    What a great guest post, Angela! I’ve not heard of this leaf before either, but it sounds delicious and makes me want to try it! And what a pretty kimchi this makes. :)

  8. says

    I’ve been wanting to make kimchi for a long time. First had it a couple years ago and learned then that it is not just one thing, like sauerkraut, but can be made from lots of things. This looks like a great place to start!

  9. says

    Totally new recipe for me! I’ve never heard of Perilla leaves and have certainly never cooked with them. They are a beautiful leaf and I love your description of their flavor. what a delightful recipe! Very nice to meet you Angela!

  10. says

    Hi Angela, what a great variation on cabbage kimchi – (the one this North American is more familiar with ;-)) – your leaves are gorgeous and I couldn’t agree with you more on the benefits of the farm-to-table approach and the slow food movement generally. This is such a beautiful recipe full of wholesome ingredients. Love it!

  11. says

    Wow, I love finding things I have never heard of, I will be looking for these leaves. This looks fantastic, kimchee is a favorite of mine but always made with cabbage. Thanks Charles for introducing Angela, heading over to her site.

  12. says

    Hi Angela!

    I dont think so we have met before, but it my pleasure to meet you through Charles’s blog. =)

    Now that’s leave I haven’t heard about before. I am not sure if I understood that correctly, but the sesame seeds com from that plant? I am wondering if they grow here in india, I might just go out and collect some if I can identify the right plant and local name.

    Thanks for the great share!

  13. says

    The Japanese use lots of Perilla (shiso) too, and I’m so jealous your dad has so many fresh perilla to use!!! I’ve never heard of perilla used for kimchi. I couldn’t help but thinking Sissi as she loves both… :)

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