Preparation time: ~3-4 hours
Hi there everyone – just when I thought my guest posts were over and that I’d have to start struggling to get busy in the kitchen with a baby strapped snugly to my chest I have not one, but two wonderfully kind people writing to me asking if it’s still possible for them to do a guest post too. Up first today is Angela, who some of may know as the “Squishy Monster”. Actually I forgot to ask her how she came up with that name – maybe she’ll be kind enough to let us know! 😀
I’ve been following her blog for quite some months now and strongly recommend it to those who aren’t familiar with it. She makes a lot of videos of her recipes – seriously, I thought I was doing ok with ~60 uploads, but she’s well above 100 by now. Thanks to her bubbly, friendly on-screen presence, each video is a real joy to watch so really, go go – check it out :).
Thanks for this delicious, and fascinating, looking post today Angela – you’ve given this tired daddy that extra bit of valuable time which I can spend with my new family and not have to worry so much about finding something to prepare in the kitchen!
My name is Angela and my friends call me The Squishy Monster. I’m a first generation Korean American and my food reflects this about me. I like to showcase my food, whether it be baking or fresh Kimchi on my blog and cooking channel. There you’ll discover that it’s all about “Cupcakes to Traditional Korean Food and Everything in Between!
There’s something about the farm to table approach that makes food taste that much better. Maybe it’s that you’re able to really appreciate where it all comes from, maybe it’s the old adage of working for what you eat, maybe it’s all in the fun of gathering what’s good to eat to share and enjoy…maybe it’s a lot of things but Pops has always been into growing his own food since it was practically necessary in Korea where it was just as commonplace to grow your own food in the backyard as it was to duck into a chain market to pick up a sack of greens.
These are Daddy’s bright, emerald Perilla leaves that grow in abundance in our backyard.
Perilla (Sesame) leaves are very popular in Korean cuisine. They are an herb from the Mint family and to me, they have a very strong taste (chock full of essential oils) and remind me of a cross between Mint/Basil and Anise/Licorice. They intensify in flavor when crushed (Mama likes them in savory Korean Pancakes and prefers them as “Ggaennip Kimchi”). Daddy likes them dipped in batter and deep fried (yum)! Perilla leaves are also high in Vitamin C and Calcium.
I gathered 2 dozen of these pungent tear drop leaves to make “Ggaennip Kimchi.” Make sure you rinse these well after plucking them and drain in a colander as you whisk together your “sauce/marinade.”
- 2 Dozen Clean Perilla Leaves
- 1/4 cup Soy Sauce
- 2 tsp Minced Garlic
- 1 tsp Minced Ginger
- 1 tbsp Honey
- 1 tbsp Brown Sugar
- 1 tbsp Baby Brine Shrimp
- 1 tbsp Red Pepper Flakes
- Korean Pepper/Green Onion/Sesame Seed Garnish
- With the exception of your peppers, whisk everything else together and spread generous spoonfuls of your “sauce” on top of each leaf and press a fresh one on top of the previous one and repeat. Garnish with Peppers ,Green Onions, and/or Sesame Seeds.
- Press your leaves together and turn them over a few times. Leave them on your counter at room temperature for about 3-4 hours before refrigerating. They will deepen in color and wilt beautifully so they lend themselves very well as rice wraps. They are ready to eat in just a few days. Economical, quick, easy, and delicious!