Korean cooking ingredients:

Korean perilla leaves

  • Korean: 깻잎
  • Romanized Korean: kkaennip
  • Wikipedia entry for this ingredient

Posted Tuesday, February 26th, 2008 at 11:23 pm

3 Responses to “Korean perilla leaves”:

  1. Raw fish with rice and vegetables (Hwedupbap) - Cooking Korean food with Maangchi:

    [...] Sesame leaves [...]

    August 18th, 2008 at 7:28 pm
  2. Anaru:

    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?

    September 1st, 2008 at 11:25 pm
  3. Maangchi:

    Anaru,

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

    September 2nd, 2008 at 6:34 am

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