perilla leaves

Delicious Korean pickled perilla leaves in soy sauce brine

Korean Pickled Perilla Leaves (Kkaennip Jangajji)

soy sauce

Korean chili flakes ((gochugaru))

tsp minced garlic

Tbsp brown sugar

Tbsp spring onion (, finely chopped)

green chilies (or red chilies, finely chopped)

Rinse the perilla leaves in cold running water and drain/air dry them while left in the colander.

While waiting for the perilla leaves to dry, prepare the seasoning sauce.

Place the perilla leaves in stacks in a large (glass) container (with a lid). Spread (about 1 Tbsp worth of) seasoning sauce on top of the perilla leaf. Repeat this process for every 3 leaves for the rest of leaves. As it is already stacked, you will have to lift the leaves at every third interval with one hand while the other hand is spreading the sauce. You don’t need to spread the sauce on every leaf. If you have any sauce leftover, pour it onto the stacked leaves. If you run out of sauce, tip the container and scoop out the sauce from the bottom corner of the container and spread it over the perilla leaves.

Close the lid and move the container to the fridge. You can start eating this from the next day. Serve it with a hot bowl of rice. (It can be stored in the fridge for at least one week. Though traditionally this dish was made during the summer months when many perilla leaves are available and consumed through the summer to winter.)

Pork skewers packed with flavour meet a light and fresh noodle salad in this street food-inspired dish.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Grilled pork skewers with noodle salad

tbs caster sugar

(80 milliliters) fish sauce

tbs honey

tsp black pepper

spring onions, white and green parts thinly sliced, separated

garlic cloves, crushed

pork neck,

tbs sunflower oil

vermicelli rice noodles,

mint, leaves

Vietnamese mint, leaves picked, roughly chopped

Lebanese cucumber, halved lengthways, thinly sliced

carrot,

(160 grams) bean sprouts

(125 milliliters) Nuoc Cham (recipe follows)

(80 milliliters) Spring Onion Oil (recipe follows)

Fried Asian shallots and crushed roasted peanuts, to serve

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

lime

(250 milliliters) sunflower oil

spring onions, green part only, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

5348771529001-5981863324001

Add a Vietnamese twist to a classic mojito cocktail with perilla leaves, ginger and lemongrass cordial. A refreshing accompaniment to any Asian menu

Vietnamese mojito

mint

milliliters rum

tsp sugar syrup

milliliters ginger and lemongrass cordial

water

Muddle 2 lime wedges, 6 mint leaves and 1 perilla leaf. Add 40ml rum, 2 tsp sugar syrup and 25ml ginger and lemongrass cordial. Half-fill a glass with ice, pour in the cocktail and stir. Add more ice, top with soda water and stir. Garnish with a lime slice, a perilla leaf and a mint sprig.

Enjoy Dakgalbi, a spicy Korean chicken stir-fry with chicken thighs, cabbage, rice cake, and sweet potato in a rich gochujang-based sauce. Experience the authentic flavors of Korean cuisine in this hearty recipe.

Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry)

lb (450 g) boneless, skinless chicken thigh (diced)

tbsp oil

lb (225 g) Korean rice cake sticks

1/4-1/2 green cabbage (diced)

8-10 perilla leaves + more (sliced)

onion

potato

sesame seeds (to garnish)

Korean chili paste (gochujang)

Korean chili flakes (gochugaru)

garlic

curry powder

ginger powder

sweet rice wine (mirim)

tbsp sugar

tbsp sesame oil

tsp pepper

Korean corn syrup (mulyeot) (optional)

rice

tbsp dakgalbi sauce

seaweed

sesame seeds

To make the dakgalbi sauce, combine all the sauce ingredients in a small bowl. Set aside 1 tablespoon of sauce if you are making fried rice at the end.

For the dakgalbi sauce

Toss the chicken pieces with 1/2 the sauce in a mixing bowl and set aside.

Soak rice cakes in water for 10 minutes and drain.

Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.

When it starts to make a loud sizzling sound, begin tossing everything to combine. Stir-fry until chicken is fully cooked, and the rice cakes and sweet potato are tender, about 6-7 minutes. If your food seems to be sticking too much to the skillet, add 2-3 tablespoons of water to create steam to release the sauce on the skillet and to cook evenly.

Add the remaining perilla leaves toward the end of stir-frying. Sprinkle with toasted sesame seeds and serve immediately when it is hot.

For stir-frying dakgalbi

After finishing dakgalbi, turn the heat back to medium and drizzle 1 tablespoon of oil into the skillet. Add the cooked rice and reserved dakgalbi sauce, then start stir-frying to coat the rice with the sauce residue remaining in the skillet. Finally, add soy sauce and mix well.

Press the rice gently to the bottom of the skillet and let it crisp up for 1-2 minutes over low heat.

When the rice sticks to the skillet and becomes golden and crispy, drizzle sesame oil over the top and sprinkle crumbled seaweed and toasted sesame seeds. Toss everything together until well combined. Serve the dakgalbi fried rice immediately while it&#39;s still hot and crispy.

To make fried rice

https://content.jwplatform.com/videos/mUS30FaF.mp4

Dakgalbi is a popular Korean chicken stir-fry made with chicken thigh, cabbage, rice cake, and sweet potato in a gochujang based spicy sauce. The city of Chuncheon is famous for this delicious chicken dish.

Dakgalbi (Korean chicken stir-fry)

Top 4 perilla leaves recipes from across the web

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Top Tags

Korean Pickled Perilla Leaves (Kkae...

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Top 4 perilla leaves recipes from across the web

The most viewed perilla leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Pickled Perilla Leaves (Kkae...

Grilled pork skewers with noodle sa...

Vietnamese mojito

Authentic Dakgalbi (Spicy Korean Ch...

The most viewed perilla leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine