Perilla leaves

Perilla leaves

Last weekend, my friend went to a local Korean store and brought me back 2 bundles of perilla leaves. So, I made one of the easiest side dishes I know, kkinaep. This and kungnamuel probably most frequent banchans I have made over the years. I rinsed and portioned the leaves into 3 piles, small leaves and flowers, and medium leaves and the larrge leaves. I saved all the stems minus the stalks to save for adding flavor to different soups etc.

The base was simply soysauce, some water, a bunch of finely chopped garlic, plenty of gochugaru, green onions, sesame seeds and then several birds eye chilies finely cut. I forgot the green onions and sesame seeds and added them after I first closed the lids and put them in the fridge. Friend that gifted me the leaves didn’t want anything in return, so I gave medium leaves to a different friend. I added a few spoons of the suace or marinade or brine in between each layer or 2.

I learned to make this watching my mother. I definitely do not stack them as neatly as my mom, and she never added fresh raw chilies. Once I tried adding the birds eye chilies, I never make it without. When I can’t find those peppers, I will substitute with Jalepeno peppers.

Last step is close it up and I give it a strong shaking to mix everything up.

submitted by /u/ohrich
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