Skinny, minty, and fragrant kkaennip (perilla leaves) are standard in Korean cooking. They was solely out there in summer season, however these days they’re grown in greenhouses all 12 months spherical. Once I first launched kkaennip in my recipes, they had been comparatively unknown to non-Koreans. I bear in mind one individual left a touch upon my web site saying, “I at all times thought these had been weeds in my backyard and saved slicing them.” Now, many individuals are rising kkaennip at house (together with me), and Korean grocery shops worldwide carry them.
Lately, I made kkaennip kimchi and shared a photograph on my Fb web page. A lot of my readers posted footage of their very own kkaennip gardens. One individual even crammed a giant kimchi container with kkaennip kimchi from their homegrown leaves!
For those who’re inquisitive about kkaennip and need extra recipes utilizing them, you will discover them in right here on my web site (Recipes that use perilla leaves). And right this moment I’m excited to share one other recipe with you – it’s known as kkaennip-jangtteok, a form of pancake. What makes it particular is the tasty batter seasoned with Korean fermented soybean paste (doenjang), sizzling pepper paste (gochujang), fish sauce, or soy sauce, that are Korean fermented pastes and sauces (jang) therefore the identify “jangtteok.” This jangtteok is savory, earthy, a bit spicy, a bit minty, and crisp on the skin and tender and chewy (like Korean rice muffins, or tteok) on the within.
Whereas kkaennip might be discovered at Korean grocery shops, if they’re unavailable, you may simply substitute them with a mix of spinach, basil, and mint leaves to attain an identical taste on this jangtteok.
I’ve great reminiscences of my grandmother, who lived on an island. She had her distinctive manner of constructing jangtteok. She used the large lid from her metal rice pot, turned upside-down, as a grill to cook dinner them on. Every time she and my aunt made jangtteok collectively, it was at all times an thrilling time for me!
- 30 medium dimension perilla leaves, chopped
- 1 cup flour
- 1 cup water
- 2 tablespoons doenjang (Korean fermented soybean paste)
- 1 tablespoon gochujang (Korean fermented sizzling pepper paste)
- ¼ cup sliced onion
- 1 inexperienced chili pepper, chopped
- 3 tablespoons vegetable oil (or any cooking oil shall be okay)
- Mix the flour, soybean paste, sizzling pepper paste, and 1 cup water in a bowl. Combine properly with a spoon or whisk till easy.
- Add the perilla leaves, onion, and inexperienced chili pepper. Combine properly with a spoon.
- Warmth 3 tablespoons of vegetable oil in a big nonstick skillet (ideally 12-inch) over medium warmth. Swirl the oil to coat the skillet evenly. In case your skillet is smaller, it’s possible you’ll must work in batches.
- Pour the combination into the skillet and form it right into a 12-inch circle. Prepare dinner over medium warmth for about 5 minutes till the underside turns golden brown and crispy.
- Use a spatula to fastidiously flip it over and press it down gently. Enhance the warmth to medium-high and cook dinner for a further 3 minutes till each side are golden brown.
- Flip it over another time and cook dinner for an additional minute.
- Switch it to a slicing board and let it cool for five minutes. Then, lower it into bite-sized rectangular items.
- Function a aspect dish for rice. Leftovers might be saved within the fridge for as much as 4 days. Take pleasure in!