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| Blanched perilla wraps with braised egg circles |
YOU NEED….
● Korean
perilla leaves*
● 2 cups Korean rice, white or brown**,
cooked and mixed with 1 TBSP sesame oil and ½ TBSP salt.***
*You can find perilla leaves or ggaennip in your local Korean markets.
**Brown rice tastes the best when it is
cooked in a pressure rice cooker.
Brown rice is healthier than white rice. Here’s why.
***If you prefer, you can substitute
vegetable fried rice for plain rice.
If you are a health-conscious cook, then just use plain rice instead
of seasoned or fried rice.
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Version 1: BLANCHED PERILLA RICE WRAPS
1.
Wash your perilla leaves.
2.
Bring a large pot of water to a boil over high heat. Add in a pinch or two of salt.
3.
Put the perilla leaves in the boiling water and allow them to boil for 3~5
seconds. Be careful not to overcook as
this will make the leaves mushy and deplete the nutritional value.
4.
Drain the excess water from the perilla leaves with a slotted spoon or
strainer.
5.
Put the blanched perilla leaves in the ice water. Leave them in the water until no longer warm.
This will help stop the cooking process, retain the nutrients, and prevent
discoloration.
6.
Drain the perilla leaves through a strainer and pat them dry.
7.
Place a perilla leaf on the cutting board.
Put the back side facing upwards.
If the leaf is too small, use one more, overlapping them lengthwise.
8.
Scoop up a dollop, about ¼~ ½ teaspoon, of spicy Korean sauce paste,
ssamjang, and place it in the middle
of the perilla leaf.
9. Take ¾ ~1 TBSP of the rice and place it on top of the sauce paste.
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| Korean sauce paste, ssamjang |
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| Steps 7-8 |
9. Take ¾ ~1 TBSP of the rice and place it on top of the sauce paste.
10. Fold over the leafstalk side toward the tip of the leaf.
11. Fold over two corners.
12. Roll the ball toward the tip of the leaf till the edges seal.
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| Steps 9-10 |
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| Steps 11-12 |
13.
Perilla rice wraps can be served whole or cut in half to
display the contents.
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| Blanched perilla wraps with barbecued beef short ribs (galbi) |
Version 2: RAW PERILLA RICE WRAPS
1.
Wash your perilla leaves and pat them dry.
2.
Cut off the leafstalks of the perilla leaves with a kitchen knife or kitchen
scissors.
3.
Make a cut to the center of each perilla leaf along the midrib.
4.
Fold the leaves, overlapping the edges, and you now have cone-shaped leaves.
5. Take ¾ ~1 TBSP of the rice to form it into a small ball.
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| Steps 2-4 |
5. Take ¾ ~1 TBSP of the rice to form it into a small ball.
6.
Place the rice ball in the middle of the cone-shaped perilla leaf.
7.
Scoop up a dollop, about ¼~ ½ teaspoon, of spicy Korean sauce paste, ssamjang, and place it on top of the
rice.
8.
Serve the wraps in a quiche or pie plate to help them keep their shape instead
of spreading.
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| Mixed grains – brown and black whole grain rice,
barley, and millet – are used here instead of white rice.
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LUNCH BOX IDEAS
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