Perilla namul(깻잎나물 kkaetnip namul) is a blanched perilla salad common in southern Korea. It is a simple side dish and makes a great topping for bibimbap(비빔밥).

Perilla leaf(깻잎 kkaetnip) is sometimes called sesame leaf; while that name is technically incorrect in English, it probably happened because perilla seeds and sesame seeds are quite similar, and the Korean word for perilla(들깨 deulkkae) means ‘wild sesame’ or ‘field sesame’ while the word for sesame(참깨 chamkkae) means ‘true sesame’. In southern Korea, perilla seeds are traditionally used to make perilla oil(들기름 deulgireum), similar to sesame oil.

Recipe

Ingredients

• 2 bunch perilla leaf(깻잎 kkaetnip)
• 1 tsp perilla oil(들기름 deulgireum) or sesame oil
• 1 tsp soup soy sauce(국간장 guk ganjang)
• chili powder(고춧가루 gochugaru) (optional)
• toasted sesame seed or toasted perilla seed (optional)

Directions

• blanch perilla leaf
• transfer to cold water
• drain
• season with oil, soup soy sauce, gochugaru
• garnish with sesame seed (optional)
• serve