![]() Add to Shabu Shabu Mille Feuille Nabe.Įasy and pretty Shabu Shabu Mille Feuille Nabe with Perilla leaves. It’s a great dish to prepare ahead and surprise your guests! easy and pretty shabu shabu mille feuille nabe Chuncheon Dakgalbi Chuncheon Dak Kalbi (춘천 닭갈비) 10. Use Perilla to brighten flavors of meat dishes like Chuncheon Dakgalbi. Hoedeopbap with Salmon, Tuna, veggies and Gochujang Sauce 9. Add to Hoedoepbap (Korean rice bowl with sashimi) Korean rice bowl with sashimi and greens, topped with gochujang sauce. Bulgogi Rice Bowl with fresh Korean vegetables – Rice Bowl with Bulgogi and fresh greens 8. They are great addition to any rice bowl dishes to brighten up the flavors. Perilla is probably one of the most commonly used herb-like ingredient in Korean cooking – next to garlic and green onions. Make pickled perilla in soy sauce – Kkaennip Jangajji Perilla Leaves Pickled (Kkaennip Jangajji 깻잎 장아찌) 7. You can make pickles with perilla leaves and cabbage in vinegar, salt and sugar. Make stuffed perilla leaves (kkaennip jeon) – Korean beef patties (완자전 Wanja Jeon) and beef wrapped in kkaetnip (깻잎전 Kkaetnip Jeon) 5. Make Namul! Kkaennip namul 깻잎 나물 is a great way to use a lot of perilla leaves. Korean Perilla Green Onion Salad (깻잎상추파무침) 3. Make Perilla and Green Onion Salad – Sangchoo Kkaennip Pa Moochim 상추깻잎파무침Įasy and quick salad that goes really well with Korean BBQ. Korean ssambap lettuce wrap perilla, kale, cabbage, squash leavesĢ. my comprehensive list of leaves used for Ssam.The most common and easiest way to enjoy Perilla is to use as a Ssam ingredient. I don’t use it a lot in my recipes because it is bit of an acquired taste and also is not an ingredient that is readily available in many markets.īut the leaf is an indispensable ingredient in Korean cooking but for those of you who are not too familiar with them, it can stump you a little bit so here are 10 ways to enjoy them~ 1. Perilla seeds are ground up to make Deulkkae Garu (들깨가루) which can be used to add wonderful nuttiness to dishes like namul or tang (soups). Perilla seeds from just 4 plants! Where to use Ddeulkkae Garu? Below are seeds (ddeulkkae 들깨) harvested from my garden several years ago. The taste is also quite different too, perilla leaves and seeds belong to the mint family and have a minty licorice kind of a taste to them in addition to the nutty flavor. Their seeds form inside each flower pod after they turn brown like below. Perilla plant and seeds look quite different from sesame. Mung Bean and Sesame Pods Sesame Seed pods close up The picture below shows sesame pods (the short greenish ones) that I collected while on a walk in Pangyo, Korea in 2014. Sesame seeds are harvested from the plant (see below) but the leaves are not eaten. Sesame plant belong to the genus Sesamum and so is completely different from a Perilla plant. Japanese shiso leaves have a lot more jagged edges around the leaf and the flavor is stronger. crispa whereas Korean Kkaennip just has a binomial name of Perilla Frutescens. Japanese Shiso’s trinomial name is Perilla frutescens var. Both Korean Kkaennip (Perilla) and Japanese Shiso are of the same genus Perilla and same species Perilla frutescens BUT they are of a different variety. Perilla vs Sesame vs Shiso leaves, aren’t they the same thing? Once you have fully grown plants, you can harvest seeds for next year!! Seeds are sold at Korean grocers, online on Amazon ( here) or other seed companies like Kitazawa Seed Company. It’s also best to plant them directly and not transplant. Grows well in warm weather and best in partial shade if the sun is really strong like in California. How to grow Perilla – you can grow them easily in pots or in your garden.I think I have to say it is one of my most favorite Korean vegetable. Uses: Sometimes it is used like an herb, sometimes it is used like a lettuce and then sometimes it can be just a regular vegetable.Perilla and Sesame are two totally different plants so it is basically incorrect. Other name: Sesame leaves – this must have come from a direct translation of Kkae 깨 which means “sesame” and 잎 which means “leaves”.Perilla is such a versatile ingredient in Korean cooking and if you can’t buy them, it is quite easy to grow them so you may want to try that. Perilla leaf is in full season now and I wanted to quickly share tips on how to eat or use them in your everyday Korean cooking. ![]() 10 Ways to Eat Perilla Leaves 10 Perilla recipes – how to eat and enjoy them!
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