We’ve grown our own Perilla Plant so pickled the leaves. Delicious. Had it with stir fried Squid (ojingeo bokkeum:오징어볶음 with some added fish cakes in it that I had in the freezer, yum. Thanks again Maangchi.
The recipe for kkaennip-jangajji (pickled perilla leaves:깻잎장아찌)is here!
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
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Love cooking your recipes as they always work. Thank you for the inspiration. The fresh leaves really make a difference. My husband ordered the seeds and grew them.
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I just approved your amazing Korean table photo! I can imagine how much your homegrown perilla leaves make you excited!