It’s hard to find Korean cooking stuff here in Europe, where I live.
Sometimes I need to be creative with cooking to come close to some ingredients.
For the Samgyeopsal they mentioned a spice called shiso/perilla leaves. I could come close with some dried basil+mint and caraway seed.
Can’t have much sugar so used sweetener in the marinade.
Came out very well and tasty.🤤
Can’t afford to travel, so I’m glad I can bring some countries home with cooking.
On picture green tea, baby romaine lettuce, Samgyeopsal, tomato and spinach side dish
by Any_Assistance9415
5 Comments
You can leave the perilla leaves out, and it’s still authentic. I don’t think that dried basil + mint (and definitely not caraway!) will do the same thing.
I’m glad that it was tasty. It looks very nice.
Perilla leaves are typically used as wraps for the meat, not as a seasoning mixed in.
Also, technically shiso is a different variety that has smaller leaves and a more delicate and mintier taste than Korean perilla.
This looks very good, by the way!
Perilla leaves are neither the same thing as shiso nor is it used as a spice. It’s used as a wrap.
I love seeing localized versions of Korean food. It may not be authentic but if it encourages people to go out of their way to try new ingredients/cuisine, I’m all for it. Cooking should be a creative process trying to use whatever’s available. Hope you enjoyed your creation!
Groene thee