Comments on: Korean perilla leaves

By: Maangchi

Maangchi — Tue, 29 Nov 2011 01:17:06 +0000

“they are also a bit hard to chew sometimes… is that normal?..” yes, it’s normal. Pick them before they get tough.
Check out the forum here http://www.maangchi.com/talk/topic/kaenip-perilla-leaves/page/2
Some of my readers who have grown their own perilla leaves may give you good advice.

By: Tinnitin49

Tinnitin49 — Mon, 28 Nov 2011 14:44:44 +0000

Hello!

See I’m Thai, who loves Korean food. I would like to know that Perilla leaves are similar to holy basil leaves? I would like to cook Gamjatang,but these leaves stop me. So kindly answer please…

Thank you

By: sirdanilot

sirdanilot — Mon, 23 Aug 2010 20:54:58 +0000

Maanchi,

I am growing perilla leaves in my garden and they are doing well. It’s just that especially the larger leaves can sometimes have a very slight bitter taste, and they are also a bit hard to chew sometimes… is that normal? I just turned them into kimchi and jangaji and I hope they will get a bit softer.

perhaps I just did a bad job growing them… the insects are also eating them :(

By: Maangchi

Maangchi — Fri, 18 Jun 2010 17:47:22 +0000

Hi,
yes, Korean perilla leaves and Japanese shiso are different. They look similar but the flavors are different. Whenever I go to a Japanese restaurant, I see they serve shiso as garnish but I always eat it because I enjoy the flavor very much. Purple perilla? I don’t remember if I had it or not. : )

The ginger grater in the video? I bought it either at a Korean store or Japanese store. I don’t remember. Very cheap under $5.00 I guess.

“..a very fond childhood memory because only my mother and I liked it so it was our special “cook’s treat” I can imagine your mom and you cooking together in the kitchen. nice!

By: mauserati

mauserati — Fri, 18 Jun 2010 00:27:57 +0000

Hi Maangchi – came here after seeing your maejakgwa viddi on youtube; excellent site. have two questions:
since you specify “Korean Perilla”, is it different than “regular” perilla? or “purple perilla” a.k.a. shiso? I’m Jap-Am, and my mother grew shiso in a pot outside the kitchen door. The flower stalks are +GREAT+ as tempura; a very fond childhood memory because only my mother and I liked it so it was our special “cook’s treat” while she fried all the other goodies for dinner.

also, any sources for the terrific plastic ginger grater you have? all the ones I’ve seen are either mediocre stoneware or expensive porcelain. wish I had the glazed metal one that my mother used. lol, it was so old, it was marked “Made in Occupied Japan”.

thanks for any help you can provide. have fun, Jenna

By: Sylvia

Sylvia — Mon, 04 Jan 2010 22:43:37 +0000

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.

By: Reinier

Reinier — Mon, 04 Jan 2010 19:53:58 +0000

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.

By: Anonymous

Anonymous — Sat, 26 Sep 2009 21:51:52 +0000

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.

By: Maangchi

Maangchi — Tue, 02 Sep 2008 11:34:45 +0000

Anaru,

The canned sesame leaves that you found is “kkaen nip jang ah jji”. You can open it and eat it with rice. : )

By: Anaru

Anaru — Tue, 02 Sep 2008 04:25:37 +0000

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?