Kanniep Masterclass
Workshop Overview & Introduction
Kkaennip (Korean perilla) is easily the most craved herb for Koreans living abroad—and one of the most distinctive flavors in all of Korean gastronomy. With its intense herbal aroma, subtle mint-anise notes, and layered texture, kkaennip holds an essential place at the Korean table.
As autumn arrives, the plant's true depth emerges: fragrant blossoms open, mature foliage turns golden and rich with volatile oils, and ripening pods yield nutty, oil-rich deulgae (perilla seeds).
Kkaennip Masterclass: The Full Cycle of Korean Perilla is a hands-on culinary series exploring this plant through a zero-waste, farm-to-table lens. Across three seasonal sessions, we journey from bloom to seed:
Making vibrant, instant kkaennip kimchi with fresh green leaves
Frying delicate flower clusters into crisp bugak
Softening fibrous autumn leaves through ancestral lactic brine fermentation
Threshing, toasting, and mortar-grinding fresh seeds for an authentic harvest feast
Join for an individual chapter or immerse yourself in the full three-part cycle to take home living ferments, handcrafted pantry staples, and a grounded connection to traditional Korean foodways.
Date: Friday, October 9
Plant Stage: Early autumn blooming stage with delicate flower clusters and fragrant green leaves.
Hands-on & Practice:
Picking tender late-season foliage and aromatic flower stalks.
Crafting kkaennip bugak (sweet rice-battered and flash-fried perilla flower clusters).
Preparing quick-pickled soy jangajji and crisp table geotjeori (freshly dressed leaves).
Take-Home & Tasting: Freshly fried floral bugak tasting and a take-home jar of soy-cured perilla leaves.
Date: Friday, October 23
Plant Stage: Pre-frost maturity with yellowing autumn leaves (danpung kkaennip) and golden seedpods.
Hands-on & Practice:
Pre-frost whole-plant harvesting technique: base cutting and bundling.
Indoor hanging and shaded curing methods to protect seed quality against cold rains.
Sorting fibrous autumn leaves and starting a long-term 10% sea salt brine fermentation.
Take-Home & Tasting: Fermented leaf kimchi tasting and a fermentation jar to mature at home.
Date: Friday, November 6
Plant Stage: Fully cured, dry seed heads ready for extraction.
Hands-on & Practice:
Hands-on seed harvesting: crumbling dried pods by hand and filtering out the seeds with a fine mesh.
Gentle pan-toasting and stone mortar grinding to create rich, rustic perilla paste.
Discover perilla oil (aka Korean olive oil) and learn its culinary uses.
Tasting & Take-Home: Savor a bowl of chilled deulgireum makguksu (perilla oil buckwheat noodles) crowned with the day's freshly toasted, stone-cracked seeds, and take home a personal glass jar of the clean raw seeds you harvested and sifted.
Part 1: Friday 9 October, 13.00 - 16.00
Part 2: Friday 23 October, 10.00 - 14.00
Part 3: Friday 6 November, 10.00 - 14.00
Book the full three-part series to get the complete perilla story from leaf to seed to oil. Looking for flexibility? You can also reserve an individual session or select any two that suit your schedule.
€49 per session
Korean Kitchen Garden
Slotlaan 2 3611 AE Oud Zuilen
What our alumni says
FAQs
How big is the group?
Each session is intentionally kept small, with a maximum of 6 participants. This keeps the atmosphere relaxed, hands-on, and personal. You'll come in as strangers and leave as friends — usually around a shared table full of food you made together. That's kind of the whole point.
Can I join with a group?
Absolutely! Coming with a partner or a friend makes for a lovely experience. For groups larger than two, we recommend booking a private group session — this way you get the whole space to yourselves and the social dynamic stays just right. Private sessions are especially popular for family gatherings, friend get-togethers, and celebrations. Get in touch and we'll arrange something special for you.
Do you organise private workshops?
Yes, and they're one of our most popular offerings! A private workshop is a wonderful way to celebrate with family, spend quality time with friends, or do something genuinely memorable together. We also regularly host corporate team building events — it turns out that making kimchi together is a surprisingly great way to get a team to bond. Hands-on, fun, and everyone goes home with something delicious. Reach out to us to check availability and put something together.
Is the workshop held at a private home?
Yes! The workshop takes place in a one-of-a-kind home featured on the BinnensteBuiten TV program in 2024, known for its architectural design and garden backing onto Slot Zuylen. The kitchen has since been fully renovated to host small group cooking sessions in comfort.
Can I cancel my booking?
Yes! Life happens. If you cancel at least 5 days before the event, you'll receive a full refund. Cancellations made after that date are unfortunately non-refundable, as we prepare ingredients and plan the session around our confirmed guests. If something comes up last minute, feel free to reach out — we're always happy to help you find a future date.