{"id":4750,"date":"2023-02-13T17:50:26","date_gmt":"2023-02-14T01:50:26","guid":{"rendered":"https:\/\/kimchimari.com\/?p=4750"},"modified":"2023-02-13T17:50:30","modified_gmt":"2023-02-14T01:50:30","slug":"samsaek_namul_green","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/samsaek_namul_green\/","title":{"rendered":"Sauteed Perilla Side Dish (Kkaennip Namul) – Green Color Namul"},"content":{"rendered":"\n

Perilla or Kkaennip blanched then sauteed in the simplest way but is such a wonderful way to enjoy the minty herbaceous flavors of the popular Korean plant. This can also be the Green color namul in the 3 color namul.<\/em><\/p>\n\n\n

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\"Perilla
Perilla Kkaetnip Namul<\/figcaption><\/figure><\/div>\n\n\n

What is Perilla<\/h2>\n\n\n\n

Perilla (Perilla frutescens v. frutescens) is a very popular and common herb that Koreans love to cook with. It belongs in the mint family\u00a0Lamiaceae<\/em>. Koreans love to eat these for\u00a0ssam<\/a>\u00a0(wrap) and they add a very mild minty and basil-like flavor to many dishes. You can also make pickles (kkaennip jangahjji<\/a>) and use them as garnish. Excellent as microgreens on salads or bibimbap.<\/p>\n\n\n\n

In my 2nd post about Korean Samsaek Namul (Three color vegetables), I will show how to make a green Kkaetnip namul (\uae7b\uc78e \ub098\ubb3c) or Sauteed Perilla Leaves.\u00a0 If you have a perilla plant that is growing out of control in your garden or if you just simply have too much perilla leaves (kkaetnip), this will be a perfect dish to make. It is a great way to eat a lot of perilla leaves because it uses a good part of the plant (stem and all) without having to pick individual leaves.<\/p>\n\n\n

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\"Bunch
Bunch of perilla leaves and stem for Kkaetnip Namul<\/figcaption><\/figure><\/div>\n\n\n

If you have just the leaves, you can use that instead. <\/p>\n\n\n\n

Other GREEN NAMUL besides Perilla<\/h3>\n\n\n\n

Besides the green Kkaetnip Namul, you can make Chwinamul (Sauteed Aster Scaber)<\/a> or Spinach Namul<\/a>. They all work as the Green Namul in the 3 color set.<\/p>\n\n\n\n

CAN I GROW Perilla?<\/h2>\n\n\n\n

Yes, you can! You can easily grow these from seeds (buy from HERE<\/a>) in the ground or in pots and once you grow them, they will most likely reseed year after year.<\/p>\n\n\n\n

\"4<\/a>
Perilla plant growing stages<\/figcaption><\/figure>\n\n\n\n

Now, for a little bit of a history lesson on Samsaek Namul…The dish comes from the tradition of Koreans paying respect to their ancestors by preparing an offering of a table full of food and the descendants bowing in front of the table.\u00a0 There is a very complicated protocol on how to prepare the table of offerings – so complicated that there is even an App developed to help the clueless young Koreans prepare the \uc81c\uc0ac Jaesa (offering).<\/p>\n\n\n\n

5 rows with odd number of dishes per row, fish to the east, meat to the west, rice and soup on the north end (where the ancestral ghosts will sit) and desserts like yakwa and fruits (in odd numbers) at the south end.\u00a0 Nothing spicy or red colored (hmm.. guess ghosts can’t eat spicy foods?? haha),.. the rules go on and on..Of these rules, there is one rule that says you must have a plate of 3 colored vegetables or Samsaek Namul of white, brown and green.<\/em><\/p>\n\n\n\n

UPDATE on Jesa Post<\/strong><\/p>\n\n\n\n