Hello everybody! I know some of you are growing perilla leaves (Kkaennip, 깻잎 in Korean) in your garden. I’ve been so interested in reading all your garden stories every year, and seeing your photos of your big green perilla leaves! I have a small patio in my apartment in New York City, and you guys […]
Yesterday I went to Flushing, Queens to buy some Korean ingredients. On the way back home, I found a lady selling these homegrown perilla leaves on the street. She said: “It’s still early to harvest my perilla leaves. You can come again later and I’ll have more.” You can imagine how excited I was! I […]
I went to Flushing yesterday to do some grocery shopping. On the way home I remembered that last year at this time I bought some perilla leaves from a woman on the street, I thought I would stop by and see if she was there this year. I’m not sure this is the same lady […]
I heard that there is a huge Korean community in Flushing, so I went there the other day. It took about 40 minutes to ride the subway from Manhattan. I was so excited about visiting there that my heart started beating before getting there even on the subway. Yes, it was surprising scene! I felt […]
Fresh green perilla leaves are popular in Korean cuisine. Their flavor is somewhere between that of basil and mint. We use them whole in ssam wraps and barbecue, or shredded to add a bit of minty flavor to many other dishes. We also pickle them and make perilla kimchi with them. Perilla leaves are often […]
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.
