I can never get enough of Perilla leaves, the fragrant Korean herb. They can be eaten raw in salad or wrap, or made into kimchi to enjoy as a fermented food. Some love to pickle them or quickly steam them to enjoy as a side dish.

I have showed you how to make Perilla Kimchi with these gorgeous leaves. The fragrance of the leaves matched with pungent flavor of kimchi is something that anyone who enjoys Korean food will love to indulge with a bowl of hot rice.