tag:blogger.com,1999:blog-29502985.post5099877833511663705..comments2024-03-18T11:48:21.973-07:00Comments on Wandering Chopsticks: Vietnamese Food, Recipes, and More: Gaennip/Kaennip Kimchee (Korean Pickled Sesame/Shiso/Perilla Leaves)Wandering Chopstickshttp://www.blogger.com/profile/04703018765718062460noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-29502985.post-50538503156272994242010-08-22T13:48:52.923-07:002010-08-22T13:48:52.923-07:00Artsychikiii,
I think I'll try making them int...Artsychikiii,<br />I think I'll try making them into a jeon next. I've also seen them dipped in tempura batter, but never thought the blossoms were eaten as such!Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-29168720391055745342009-10-18T10:34:31.361-07:002009-10-18T10:34:31.361-07:00i'm korean and have always had perilla leaves ...i'm korean and have always had perilla leaves in my garden. some of my favorite ways of eating them while growing up are the pickled kind that gehun gave the recipe for, as a wrap, as a fresh component in dolsot bibimbap (or any bibimbap), or chopped into long thin strips and cooked into a "juhn"... you know the kind that is usually made with just scallions or with some kind of Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-52924284111267603352008-04-29T01:34:00.000-07:002008-04-29T01:34:00.000-07:00Gedhun,Thanks for the recipe, but ummm, you did no...Gedhun,<BR/>Thanks for the recipe, but ummm, you did notice that that's basically my recipe right?Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-21682660130648493052008-04-27T17:36:00.000-07:002008-04-27T17:36:00.000-07:00i learned how to make kaenip from old korean mamas...i learned how to make kaenip from old korean mamas, so i really think of it as comfort food.<BR/>the fancy way to do it is layer each leaf in a container with chili, garlic, etc. between each one, but i think that's too much. i make it in quantity, because it keeps indefinitely (a year or so in the fridge brings out an excellent sour flavor):<BR/>kaenip leaves<BR/>garlic, bruised or totally Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-58539920674498977372008-02-06T00:19:00.000-08:002008-02-06T00:19:00.000-08:00Jeffrey,You can try using these in my bo nuong la ...Jeffrey,<BR/>You can try using these in my bo nuong la lot recipe. I've been meaning to do that myself.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-51161800166148059332008-02-05T17:40:00.000-08:002008-02-05T17:40:00.000-08:00Thanks for this, I wandered over from Kirk's blog ...Thanks for this, I wandered over from Kirk's blog MMM-yoso. I'm going to attempt to grow these in my backyard in Arizona. Hopefully, they'll come out all right. I first had these from a can and I thought they were grape leaves. But now I find the stuff really interesting and I've been trying to find other uses for them. I didn't know about the marinated Shiso until I was watching a Japanese Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-76926117177920569722007-12-14T00:14:00.000-08:002007-12-14T00:14:00.000-08:00E,Thanks! I bet your mom makes much better stuff. ...E,<BR/>Thanks! I bet your mom makes much better stuff. These are just the basics. I wanna tackle samgyetang (sp?) next. And head to Lawrence if you're craving Korean food.<BR/><BR/>KCQ,<BR/>Kinh gioi is called Vietnamese balm in English. It's lemony tasting to me. <BR/><BR/>The gaennip is closely related to tia to. Except the leaves are thicker and the taste is a little more pronounced.<BR/><BR/>Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-30740335180289706392007-12-12T14:49:00.000-08:002007-12-12T14:49:00.000-08:00I think it called Rau Kinh Giới in Vietnamese.I think it called Rau Kinh Giới in Vietnamese.K.C.Qhttps://www.blogger.com/profile/02114280395351629810noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-79487979210763663392007-12-12T07:47:00.000-08:002007-12-12T07:47:00.000-08:00WC -- You're such a rock star. I'm Korean, and I ...WC -- You're such a rock star. I'm Korean, and I haven't made half the Korean things you've made. Hmm, when I go home to California, I might have to do some cooking with my mom. Yikes, I now have a serious craving for some Korean food. It's your fault! E.Anonymousnoreply@blogger.com