Comments on: Sauteed Perilla Side Dish (Kkaennip Namul) – Green Color Namul

By: JinJoo

JinJoo — Sat, 18 Sep 2021 00:24:01 +0000

In reply to Matt Jones. Thank you for the great review!

By: Matt Jones

Matt Jones — Thu, 16 Sep 2021 11:12:39 +0000

Wonderful insights and recipes that are a joy to make. Thank you!

By: JinJoo

JinJoo — Sun, 02 Sep 2018 17:19:02 +0000

In reply to Susan. Yes, it is very simple to do and you can use SOO much of perilla it's pretty crazy. A basket full just becomes a handful.. glad you found it! Thanks for leaving me a comment.

By: Susan

Susan — Sat, 01 Sep 2018 15:02:26 +0000

A friend is growing perilla for seed and I have been fortunate to be gifted much to experiment with. Till now I have only pickling them in tamari, honey and Chili. Thanks for reminding me of this other simple use of perilla and I will bring it “home”too. Thanks

By: JinJoo

JinJoo — Tue, 05 May 2015 18:23:38 +0000

In reply to goatsandgreens. Thank you!! Yes, I also LOVE perilla leaves and as I said, growing them is so easy. Recently I saw a friend who grew them in pots (10 large pots, 2 per pot?) and she was eating them everyday. You must try them cooked - it is milder in taste but oh so good with rice. If guk kanjang is not available, I am thinking you can use a little bit of regular soy sauce and a bit of fish sauce. They sell perilla seeds online so I'm sure you can get them quite easily. Good luck!

By: goatsandgreens

goatsandgreens — Tue, 05 May 2015 11:17:08 +0000

I love perilla leaves — I’ve only ever eaten them raw, as a decoration on some sushi platters. I never see them to buy them for home use — I’ll just have to find a seed source and grow my own! This looks like a great dish!