Perilla leaf (seesaw) cooking / Perilla leaf (seesaw) jangtteok
Perilla leaves have been cultivated in Asia such as India, Korea, and China since ancient times, but Korea is the only country that can eat them for food. I couldn't get Korean perilla leaves in Bali where I live, so I made it using seesaw that tastes and smells similar. You can use perilla leaves in Korea. Watch from 03:14 seconds.
1 serving
Within 20 minutes
요알남Mingstar
Ingredients
  • Sesame leaf
    15piece
  • Red pepper
    1ea
  • Flour
    100g
  • Water
    100ml
  • red pepper paste
    1Ts
  • Soybean paste
    1/2Ts
  • Cooking oil
    3Ts
Video
Cooking Steps
STEP 1/5
Wash perilla leaves and cut them into small pieces.
STEP 2/5
Slice the red pepper sideways.
STEP 3/5
Add flour, water, red pepper paste, and soybean paste and mix.
STEP 4/5
Mix all the prepared ingredients in the dough.
STEP 5/5
Bake it in a frying pan.
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