Korean Sesame/ Perilla Pickle
I have wild perilla, the green kind, but used to have the dark red kind, growing in my yard. I searched the internet for a recipe and found the Korean Sesame recipe.
1/4 cup soysauce
2 cloves garlic
chili peppers/alternative was 1/4 green pepper and 1 small jalepeno
Plastic lid and bowl
Keep in refrigerator for 6 hours before eating.
Most recipes say not to cook the leaves, but the one I found said to simmer them for 3 to 5 minutes. First you add all the ingredients accept the leaves and sesame seeds, put it in a small sauce pan, heat until boiling, then take down to a simmer, add the green leaves until 3 to 5 minutes. They were so wilted the first batch I made, it was like separating cooked spinach into flat pieces. You layer them with the sprinkles of peppers and sesame seeds, one layer at a time. The second, they were cooked for 5 on even lower heat, and they were in between cooked and not cooked, easier to handle, but stil very wilted.
I liked the wilted kind much better, but I saw videos of most other recipes, the leaves are used raw. What is the real tradition?
To do it again, I would shred the perilla, mix the mix mentioned above, add the shredded perilla, mix good stirring occationally for 3 minutes, sprinkle the sesame seeds on, maybe add 1 tablespoon, mix good, and then it's easier to serve.
Also I'll bet this same recipe could be used for mustard, collard, and turnip greens, accept you would cook them longer.
So am I losing the real Korean dish making it a commercial American one instead, or do they cook the leaf slightly before they eat them?
It was really good, and anything with soysauce marinated in it is going to taste good. Can't find the "Kitchen" or "Recipe" forum, so posted in herb. Perilla is in the mint family.