Korean perilla leaves are typically used in a pickled side dish, in stir fry and as a wrap. It is part of the mint family and has a strong aroma. It is similar to Japanese shiso, but it’s known to have different flavours and shapes.
Its Korean name is “kkaenip” or “Ggaenip” (깻잎). Perilla leaves are commonly mistranslated as sesame leaves in Korea but they originate from different seeds.
At a Korean grocery store (in Australia), you can get 1 bunch (about 25 leaves) for AUD $2.50.
They are probably my favourite vegetable in the world. I love them because they give a unique smell and taste to a dish and make everything so tasty, in my opinion.
You might also like