- mizinformation Jul 10, 2007 10:06 AM
A friend has a Korean mint plant that is taking over her yard so she's offered to share. I had never even heard of it before--any suggestions for using it up? Can I use it like Thai Basil? Are there any dishes in which it is a key ingredient?
My parents grow that in their yard. You should taste it first. To me, it's a lot different from basil. I have started to like it more than I did as a child. A common practice is to use the whole leaf as a wrap for grilled meat. It's quite refreshing. Or slice in strips and mix in bee bim bap (rice and other veggies and spicy red pepper paste.)
If you are talking about Korean wild sesame or perilla (sometimes called Korean Mint):
Sesame (perilla, shiso) Leaves in Soy Sauce
Note: Korean references to kkaennip, (깻잎) and tŭlkkae (들깨>) are usually translated as sesame leaves.
4 bunches sesame leaves
1/4 cup soy sauce
1/2 teaspoon sugar
2 cloves fresh garlic, peeled
1 teaspoon fine ground red chile pepper
white sesame seeds
fine ground chili pepper
Rinse the sesame leaves well in cold water, then drain.
Crush or chop the garlic.
Put the soy sauce, sugar, garlic, and chili pepper in a small pot and heat over medium heat until liquid just begins to boil.
Reduce heat, add sesame leaves and simmer for three to five minutes, turning often.
Remove from heat.
Use a small strainer and remove leaves from the liquid. Set strainer over the pot so that liquid drains back into the pot, and let cool.
Gently separate the leaves into small bunches (5 to 10 leaves).
Layer the small bunches in a sealable container, lightly sprinkling sesame seed and chili pepper over each layer. Each layer should face a different direction.
Pour the liquid over the leaves and seal the container.
Let stand at room temperature for six hours, then refrigerate.
Serve in small bunches as a side dish with Korean meals.
thanks to you both--I really haven't experimented with Korean food at all, but your suggestions sound really good! I'm not sure if it's the same thing as the sesame/perilla, but I think I'll find out tomorrow.