Posted Wednesday, May 6th, 2009 at 11:08 pm
Tagged: deulkkaegaru, 들깨가루, korean food, korean ingredients, perilla seeds, perilla seeds powder
Hello Maangchi I am going to make Gamjatang for my family today.
My aunt got me 들깨가루 at a big 시장 today, but she told me its the seeds instead of the powder, also its raw。 please tell what can I do to make it into the 들깨가루 that suits for this recepi, I mean should I mince them and cooked them?
No problem! ; ) Blend the dried perilla seeds with water and strain. Use the milky water that is strained.
Thank u for replying! I cant wait u to reply last night so I made it first, I roast the deulggae seeds by using a pot then I crushed&pressed them used a rolling pin, then I put them in the soup, it tastes amazing! my mom says she doesnt like the ggaenip flavor, she says when she is young only people who are poor like that flavor is it true? lol anyway she eats a big bowl of them!! my little bro who is 7 years old eat 2!!! how amazing is that! lol but I still think my homemade deulggae garu is not good enough, cuz my uncle has restaurant here just sell gamjatang, in his soup the deulggagaru flavor is stronger! I love this flavor since I was born! soo delicious! Does it mean I am poor? lol Thank u so much again& love u!^^
I’m sure your next batch of gamjatang will turn out better. ” .., she says when she is young only people who are poor like that flavor is it true? ” haha, funny! I have never heard it before.
i can’t find Perilla seeds powder … can i replace it with basil ?? -_-
You could use sesame seeds powder instead of perilla seeds powder.
Perilla leaves (kkaennip) can be replaced with basil leaves.
Besides gamjatang (which I made yesterday and was delcious!) what other recipes utilize perilla powder?
If you like the flavor, you can add it to doenjangguk or gamjachae bokkeum..
More recipes that call for deulkkaegaru (perilla seeds powder) will be posted in the future.
i couldn’t find the perilla seed powder, but my grocery has perilla seeds. can i get those and crush them myself?
Yes, you can. Grind them using a coffee grinder.
In China, there are some kinds of perilla seed. Different color: Grey (Korean like it!)/ White (European like it!)/ Brown (price is lowest!). Different size: bigger/ smaller.
Sesame seed can be classified white/ black/ brown. And there are with shell and no shell (kernels). The sesame seed will have some grades.
Hope every body can benefit from my comment.
Thank you for the good information!
Korean perilla is a little different than Japanese perilla.
yes, it is. The flavor is also a little different. I love the both! : )
Hi,I am in Toronto. I am looking for deulkkae garu long long time. Do u know where I can get this one?
Here it is!
There is another Korean supermarket in Thornhill …
Sooooo, that’s the plant that I saw outside the Korean Restaurant I went :-D The Korean term for this plant confused me because Perilla or Shiso doesn’t taste or smell sesame at all. It’s one of my favourite leaves and I really want to find the Purple Perilla as well. I think I will ask some of the cuttings of the Green Perilla from the restaurant later on :-D
I am trying to find this powder. I am wanting to make Gamjatang. I can’t find it anywhere. I live in Canada, in a small city called Halifax. I even have a friend who lives in NYC looking for me in Chinatown. Anyone have an online website where i could order it? Thanks a bunch.
I searched a Korean store on the internet and found one.
Check this out,
Call the store if they have “deulkkae garu” or not before going.
Perilla seeds are the seeds of what is also know as Shiso. The seeds are described as having an anise or cinnamon flavor depending on the color. I have had Shiso leaf in my pickled ginger for sushi. It seems that the Japanese use the leaf extensively for garnish. So yes, they are very different from sesame seeds :D
Is It Different From Sesame Seeds..??
yes,it is different from sesame in taste,appearance aroma.perilla seeds is very commonly used in Manipur(INDIA)as seasoning in raw vegetable salads n in chutneys.
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