These are often translated as “sesame leaves,” which is a correct tranlation but they are not related to the real sesame plant.
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Korean cooking ingredients:
- Abalone
- Apple vinegar
- Asian chives
- Bamboo shoots
- Barley
- Barley malt powder
- Black bean paste
- Black sesame seeds
- Black sweet rice
- Buckwheat noodles
- Butternut squash
- Cinnamon
- Clams
- Corn syrup
- Cornish hen
- Crushed chili peppers
- Daikon radish
- Dill cucumber
- Dried anchovies
- Dried persimmons
- Edible chrysanthemum
- Eggplant
- Enoki mushrooms
- Fernbrake
- Fish cakes
- Fish sauce
- Fresh ginseng
- Frozen rice flour
- Garlic stems
- Ginger
- Green chili peppers
- Ground pork
- Hot pepper flakes
- Hot pepper paste
- Jja jjang myun noodles
- Jujubes
- Kelp
- Korean perilla leaves
- Korean radish
- Laver
- Mandu skins
- Mugwort powder
- mung bean jelly starch powder
- Mung beans
- Mustard powder
- Napa cabbage
- Oyster sauce
- Perilla seeds powder (deulkkae garu)
- Pickled radish
- Pine needles
- Pine nuts
- Pork belly
- Potato starch
- Red beans
- Red chili peppers
- Rice cake
- Roasted soy bean powder
- Roe
- Salted shrimp
- Sea plant (miyuk)
- Seafood medley
- Seaweed for samgak kimbap
- Sesame oil
- Sesame seeds
- Shiitake mushrooms
- Shredded red pepper
- Sliced rice cake
- Soft tofu
- Soy sauce
- Soybean paste
- Soybean sprouts
- Soybeans
- Squid
- Starch noodles
- Sweet potatoes
- Sweet rice
- Sweet rice flour
- Thin wheat flour noodles
- Tofu
- Turbinado sugar
- Water dropwort
- White oyster mushrooms
- Wood ear mushrooms
- Young summer radish
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These are so difficult to find fresh! Fortunately i found canned ones in my grocery store, ready made spicy or with soy sauce. Very convenient and tastes good too, however it cannot compete with home made.
I grew perilla and it was easy.
I mixed cow manure and peat with my topsoil and scattered the seeds. They are an annual herb. Think basil, not mint. I harvested leaves all summer and in the late fall I got tiny flowers and it seeded. I assume I will have the plants popping up all over this coming spring. This plant would also be well suited to a container. Three or four plants would give you fresh leaves all summer. If you are going to make kim-chi then I would recommend a couple more plants.
Reinier, I think you saw the pictures of my plants.
I got the seeds online. Korean food fans would have fun growing these.
Soon I will dreaming of spring and my garden.
Anaru,
The canned sesame leaves that you found is “kkaen nip jang ah jji”. You can open it and eat it with rice. : )
Hi, I’m really enjoying your website.
I live in New Zealand and can only find canned sesame leaves. Would those be suitable for kkaen nip jang ah jji or must they be fresh only.
If so, how are the canned sesame leaves used?
You can get the seeds for perrila leaves fairly easily, and grow them in your garden. I grew them in Toronto when I lived there, in a very small patch of garden. they took off like weeds. We couldn’t use them all, so ended up giving them away. Give it a try… you have nothing to lose.