Comments on: Kkaennip Jjim (Steamed Perilla Leaves)

By: Hyosun

Hyosun — Mon, 25 Sep 2023 14:24:25 +0000

In reply to Vivien Park. Not as long as kkaennip kimchi but this should be okay 2 to 3 weeks in the fridge.

By: Vivien Park

Vivien Park — Fri, 22 Sep 2023 23:48:40 +0000

How well will this keep in the fridge, compared to your original kkaennip kimchi recipe?

By: Hyosun

Hyosun — Thu, 29 Jul 2021 02:35:00 +0000

In reply to Joo. I kind of have it in my Jangajji(Vegetable pickles) post. Hope you check it out.

By: Joo

Joo — Wed, 28 Jul 2021 15:14:29 +0000

It would be wonderful if you could post a recipe for pickled kkaenip!

By: Hyosun

Hyosun — Sun, 25 Jul 2021 16:39:13 +0000

In reply to Msa. oh really up to you! My late mother-in-law used to pick when they are small because she wanted them tender. I like them a little bigger. The palm size sounds like a good measure.

By: Msa

Msa — Sun, 25 Jul 2021 15:50:25 +0000

In reply to Carissa Poellot Lin. I have four giant bushes of this in my garden now. How big should the leaves be for the best harvest? Should I wait until they are the size of the palm of my hand at least? Or bigger?

By: Hyosun

Hyosun — Sun, 19 Jul 2020 03:36:53 +0000

In reply to Alice. They have quite diff flavor or aroma, so sorry I'm not sure.

By: Alice

Alice — Thu, 09 Jul 2020 19:31:11 +0000

In reply to Breana Mozzone. I have perilla plants in my yard, but the leaves are red. Can I use these for the dishes as well?

By: Hsuanying

Hsuanying — Wed, 01 Jul 2020 18:33:32 +0000

I am Chinese-Korean-American but have never learned how to cook Korean food properly. I found your website and am now learning! I have actually grown a perilla plant in my family’s backyard and will now try this recipe.

By: Michelle

Michelle — Fri, 15 May 2020 02:27:47 +0000

Excellent recipe!! Thank you so much, Hyoson. I will continue to use this recipe.