A staple of Korean cooking, perilla leaves—known as "kkaennip" in Korean—are valued for their distinct flavour and adaptability. The leaves of this aromatic herb, which are huge, green, and have a pointed resemblance and are mostly used in Korean food having a mint-basil-like taste, have been a widely used ingredient. Their taste enhanced the meals and effectively supplemented our usual salt and pepper collection. Perilla leaves are now incorporated into recipes and kitchens around the world because of the recently discovered interest in the Korean diet, all proving versatility alongside its traditional uses. The variety of dishes that may be prepared with perilla leaves that may be used in salads and wraps, as well as side dishes, are very popular.
Ssam: The Perfect Wrap
Making "ssam," a kind of wrap stuffed with different foods, is one of the most common applications of perilla leaves in Korean cooking. Rice, grilled meats, and a dollop of ssamjang—a traditional dipping sauce derived from fermented soybean paste and red chilli paste—should all be added to a fresh perilla leaf to produce a pleasing ssam. For even more taste and texture, some other more standard toppings used in Korea can be added, such as pickled vegetables, garlic, or kimchi.
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Perilla And Green Onion Salad (Sangchoo Kkaennip Pa Moochim)
Sangchoo Kkaennip Pa Moochim is a light and simple salad made with green onions and perilla leaves. To make this colourful dish, first thinly slice the perilla leaves and then add them to finely chopped green onions. Use a simple dressing consisting of sugar, sesame oil, soy sauce, and a little rice vinegar to dress the salad. To guarantee uniform dressing, gently toss the mixture. For extra taste and visual appeal, you can optionally add a handful of sesame seeds. Perilla leaves can really shine in this salad and serve a good purpose for a light part of the meal that can perfectly complement heartier dishes.
Stuffed Perilla Leaves (Kkaennip Jeon)
Using perilla leaves as the main component, kkaennip jeon is a delicious take on the traditional Korean pancake. This cuisine includes perilla leaves coated lightly in flour and fried and stuffed with ground spices, veggies, and seasoned minced meat. To prepare the filling, mix chopped onion, garlic, and fernbrake with minced beef or pork, then season with sesame oil and soy sauce. When the filling is finished, lay a spoonful of the mixture in the middle of a perilla leaf and fold the edges over to form a parcel. Before frying the filled leaves until they are crispy and golden brown, dredge them in a thin batter mixed with flour and water.
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Perilla Cabbage Pickle
In Korea, pickling is a customary way to preserve vegetables, and perilla leaves are no exception. Making perilla cabbage pickles blends the crunchy texture of cabbage with the strong flavours of perilla leaves. In a clean, airtight container, begin by sandwiching fresh perilla leaves between napa cabbage pieces. Make a pickling liquid with water, salt, and sugar and boil until sugar dissolves. Make sure the vegetables are completely soaked by pouring the liquid over them. Once done, let the mixture cool uncovered, then put the jar in the refrigerator when it has cooled down. This type of pickled product has acidity and a strong odour, which makes it ideal to complement the flavour of most dishes.
Pickled Perilla in Soy Sauce (Kkaennip Jangajji)
Kkaennip Jangajji is a quick and tasty way to use soy sauce to preserve perilla leaves. First, give the leaves a good rinse and pat dry. For an added kick, make a soy sauce brine by combining soy sauce with vinegar, sugar, and spices like chilli flakes and garlic. After cooking the leaves, replace them in the brine at the top and keep within the refrigerator for a few days to bring out the flavours. This pickled treat can be taken together with rice or served as an up side dish. It has a naturally good smell of the perilla leaves and a delicious taste that comes from the salty and a little sweetness of the soy sauce, which will greatly complement any Korean dish.
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Use In Bulgogi Rice Bowl
A great idea to add fresh herbs to this well-liked dish is to add perilla leaves to your bulgogi rice bowl. Serve bulgogi over rice, prepared as per your preferred recipe, which calls for marinated meat that has been expertly grilled. Place some fresh perilla leaves on top of the bulgogi before you start eating. For better presentation and for the texture, you may include other traditional accompaniments such as carrots, chopped scallions, and sesame seeds. Tasty pork, tasty rice, and aromatic perilla leaves are perfect together, proving that perilla leaves are as versatile in the Korean kitchen as no other greens.
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Add To Hoedeopbap (Korean Rice Bowl with Sashimi)
A colourful Korean rice bowl with sashimi, vegetables, and a variety of toppings is called hoedeopbap. Incorporating perilla leaves into hoedeopbap improves the dish's appearance in addition to its taste. To create this delicious bowl, you simply put your cooked rice into a large bowl and then add your toppings and vegetable garnish and finally fresh sashimi. To let their fragrant essence blend with the other fresh ingredients, scatter the ripped perilla leaves across the bowl. Perilla's distinct flavour enhances each mouthful with freshness and balances the delicate sashimi flavour. Lastly, for an added kick, pour sesame oil or gochujang sauce over the top.
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A variety of flavours can be discovered by experimenting with perilla leaves in your cuisine, guaranteeing their proper place in your culinary tool. Savour the discovery of this unusual ingredient and welcome the tasty additions perilla leaves make to your regular recipes.