For even longer preservation you can turn to the freezer. There are a bunch of options here.
You can make something like [Kkaennip-jangtteok](https://www.maangchi.com/recipe/kkaennip-jangtteok) or [Kkaennip-jeon](https://www.maangchi.com/recipe/kkaennip-jeon) and freeze them once you’ve cooked and cooled them down in a single layer on a tray. Once frozen you can bag into a ziplock. They’re usually thin enough that you can reheat them from frozen over a low/medium heat in a frying pan.
You can also freeze a stew like Yeomso Tang/Boyang Tang/Yeongyang Tang etc. (they’re all pretty similar) that is a lamb stew that uses the leaves, seeds (make sure to harvest those towards the end of the season) and the oil (you’ll need to buy that). Recipes are kind of hard to come by in English though. However if you want to see what it’s like and sort of muddle your way through the recipe, there’s a [video like this one](https://www.youtube.com/watch?v=Y3aIJlNeFNo). It’s a delicious stew and freezes very well.
Lastly, if you’re not sure what to do with it, you can just give it the frozen spinach treatment and just blanch, chill, squeeze excess water out and freeze in portions and then add that into any future stew like dwenjang jjigae, soup etc.
In terms of just utilisation, just use them fresh as wraps for grilled meats like you would with lettuce ssam wraps at KBBQ places. Any fried or grilled meat will work well with it, especially if it’s a little on the richer/fattier side.
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https://www.reddit.com/r/KoreanFood/s/oSvKeCExRI
https://www.koreanbapsang.com/kkaennip-kimchi-perilla-kimchi/
You kind of have several stages of preservation to make these last as long as possible.
You can just pick and bag them in small stacks in ziplock bags. They can usually last a couple of weeks to a month in the crisper drawer.
For a little longer preservation you can make a kimchi or pickle it out of it. Recipes should be easy enough to find. Just look for “[Kkaennip Kimchi](https://www.koreanbapsang.com/kkaennip-kimchi-perilla-kimchi/)” or “[Kkaennip Jangajji](https://mykoreankitchen.com/korean-pickled-perilla-leaves-kkaennip-jangajji/)”.
For even longer preservation you can turn to the freezer. There are a bunch of options here.
You can make something like [Kkaennip-jangtteok](https://www.maangchi.com/recipe/kkaennip-jangtteok) or [Kkaennip-jeon](https://www.maangchi.com/recipe/kkaennip-jeon) and freeze them once you’ve cooked and cooled them down in a single layer on a tray. Once frozen you can bag into a ziplock. They’re usually thin enough that you can reheat them from frozen over a low/medium heat in a frying pan.
You can also freeze a stew like Yeomso Tang/Boyang Tang/Yeongyang Tang etc. (they’re all pretty similar) that is a lamb stew that uses the leaves, seeds (make sure to harvest those towards the end of the season) and the oil (you’ll need to buy that). Recipes are kind of hard to come by in English though. However if you want to see what it’s like and sort of muddle your way through the recipe, there’s a [video like this one](https://www.youtube.com/watch?v=Y3aIJlNeFNo). It’s a delicious stew and freezes very well.
Lastly, if you’re not sure what to do with it, you can just give it the frozen spinach treatment and just blanch, chill, squeeze excess water out and freeze in portions and then add that into any future stew like dwenjang jjigae, soup etc.
In terms of just utilisation, just use them fresh as wraps for grilled meats like you would with lettuce ssam wraps at KBBQ places. Any fried or grilled meat will work well with it, especially if it’s a little on the richer/fattier side.
That leaf looks crunchy 🤩🤩
Share with friends. Hi friend!