While most folks cook burgers and such on Memorial day, my family likes
to take advantage of holidays off together (Feast days!) with big Korean
meals. I reviewed my favorite Korean Goddess with her little video
lessons. I really, REALLY like this chick and her recipes. Worth
checking out if you like to cook Korean- http://www.maangchi.com/recipes

Tomorrow we will have:

Yaki Mandu- (but actually we form ours into eggrolls. About 150 at a time)
Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
I'm real excited to try it!)
Beef bulgogi
lettuce wraps, sticky rice
Chap Chae (meatless)
rice
purchased kimchi
Oi kimchi, if I have a chance to make it

On 5/29/2011 5:35 PM, Goomba wrote:
> While most folks cook burgers and such on Memorial day, my family likes
> to take advantage of holidays off together (Feast days!) with big Korean
> meals. I reviewed my favorite Korean Goddess with her little video
> lessons. I really, REALLY like this chick and her recipes. Worth
> checking out if you like to cook Korean- http://www.maangchi.com/recipes
>
> Tomorrow we will have:
>
> Yaki Mandu- (but actually we form ours into eggrolls. About 150 at a time)
> Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
> I'm real excited to try it!)
> Beef bulgogi
> lettuce wraps, sticky rice
> Chap Chae (meatless)
> rice
> purchased kimchi
> Oi kimchi, if I have a chance to make it
>
>
>

My guess is that Korean food will continue to grow in popularity, we'll
be driving Korean cars and purchasing Korean-made major appliances and
cell phones while eating tons of kim chee.

I take the Sandra Lee approach to Korean food myself and love to add kim
chee to hamburgers. Last night I made a bulgogi sandwich with Costco
bulgogi in hamburger buns. I added kim chee to my sandwich but my wife,
who was raised on the stuff, finds the practice abhorrent.

I'll have to take her word for it that this is a bad thing but it's
tasty and seems like a natural to me. I can't believe that I'm the only
guy that does this.

Sqwertz wrote:
> On Sun, 29 May 2011 23:35:13 -0400, Goomba wrote:
>
>> Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
>
> The version I've had at restaurants have been excellent. But can be a
> bit fatty for the uninitiated. You can control that at home a little
> better, but you don't want to make it too lean.
>
> -sw

oh I know! I'm actually going to use half pork belly, half pork
tenderloin. I had both in the freezer so it just seemed easy enough to
adapt. The recipe called for either belly or shoulder (butt) so I'm
confident it will taste great no matter what. We test fried up a little
of the belly both with skin and without, to decide how we wanted it.
We're going without skin, although the cute Korean chick in the how-to
video says she likes hers with skin.

I wish I knew more about those perilla leaves she uses, both to line the
platter with and slip inside the lettuce roll with the pork. I'd never
heard of it before.

dsi1 wrote:

> My guess is that Korean food will continue to grow in popularity, we'll
> be driving Korean cars and purchasing Korean-made major appliances and
> cell phones while eating tons of kim chee.
>
> I take the Sandra Lee approach to Korean food myself and love to add kim
> chee to hamburgers. Last night I made a bulgogi sandwich with Costco
> bulgogi in hamburger buns. I added kim chee to my sandwich but my wife,
> who was raised on the stuff, finds the practice abhorrent.
>
> I'll have to take her word for it that this is a bad thing but it's
> tasty and seems like a natural to me. I can't believe that I'm the only
> guy that does this.

LOL, I'll take your word for it
When I was pregnant with my son, the only foods that appealed to me were
sticky rice and kimchi along with beer. Go figure!? He seems to have
weathered that storm okay though.

On 5/30/2011 7:27 AM, Goomba wrote:
> Sqwertz wrote:
>> On Sun, 29 May 2011 23:35:13 -0400, Goomba wrote:
>>
>>> Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
>>
>> The version I've had at restaurants have been excellent. But can be a
>> bit fatty for the uninitiated. You can control that at home a little
>> better, but you don't want to make it too lean.
>>
>> -sw
>
> oh I know! I'm actually going to use half pork belly, half pork
> tenderloin. I had both in the freezer so it just seemed easy enough to
> adapt. The recipe called for either belly or shoulder (butt) so I'm
> confident it will taste great no matter what. We test fried up a little
> of the belly both with skin and without, to decide how we wanted it.
> We're going without skin, although the cute Korean chick in the how-to
> video says she likes hers with skin.
>
> I wish I knew more about those perilla leaves she uses, both to line the
> platter with and slip inside the lettuce roll with the pork. I'd never
> heard of it before.

Also called shiso in Japanese. Adds a complex minty taste. You can find
them in most Asian markets.

George wrote:
> On 5/30/2011 7:27 AM, Goomba wrote:

>> I wish I knew more about those perilla leaves she uses, both to line the
>> platter with and slip inside the lettuce roll with the pork. I'd never
>> heard of it before.
>
> Also called shiso in Japanese. Adds a complex minty taste. You can find
> them in most Asian markets.

ah! thanks for the tip. I'm going to try to slip out this morning to see
if our local Asian market has some.

In article >, dsi1@usenet-
news.net says...
>
> On 5/29/2011 5:35 PM, Goomba wrote:
> > While most folks cook burgers and such on Memorial day, my family likes
> > to take advantage of holidays off together (Feast days!) with big Korean
> > meals. I reviewed my favorite Korean Goddess with her little video
> > lessons. I really, REALLY like this chick and her recipes. Worth
> > checking out if you like to cook Korean- http://www.maangchi.com/recipes
> >
> > Tomorrow we will have:
> >
> > Yaki Mandu- (but actually we form ours into eggrolls. About 150 at a time)
> > Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
> > I'm real excited to try it!)
> > Beef bulgogi
> > lettuce wraps, sticky rice
> > Chap Chae (meatless)
> > rice
> > purchased kimchi
> > Oi kimchi, if I have a chance to make it
> >
> >
> >
>
> My guess is that Korean food will continue to grow in popularity, we'll
> be driving Korean cars and purchasing Korean-made major appliances and
> cell phones while eating tons of kim chee.

Actually the cars are pretty good now. Hyundai Heavy Industries now owns
Hyundai passenger vehicle and Kia.

Then you have the former Lucky Goldstar now known as LG. Everything from
cell phones to appliances.

On May 30, 1:30*am, Goomba > wrote:
> dsi1 wrote:
> > My guess is that Korean food will continue to grow in popularity, we'll
> > be driving Korean cars and purchasing Korean-made major appliances and
> > cell phones while eating tons of kim chee.
>
> > I take the Sandra Lee approach to Korean food myself and love to add kim
> > chee to hamburgers. Last night I made a bulgogi sandwich with Costco
> > bulgogi in hamburger buns. I added kim chee to my sandwich but my wife,
> > who was raised on the stuff, finds the practice abhorrent.
>
> > I'll have to take her word for it that this is a bad thing but it's
> > tasty and seems like a natural to me. I can't believe that I'm the only
> > guy that does this.
>
> LOL, I'll take your word for it
> When I was pregnant with my son, the only foods that appealed to me were
> sticky rice and kimchi along with beer. Go figure!? He seems to have
> weathered that storm okay though.

With my wife it was cough drops. This lasted for a month or so. She
still feels guilty about this. Then it was canned peaches. There was
also a time when she couldn't eat anything. The last kid nearly killed
her and put an end to her baby-making career. That kid just graduated
from high school - thank God!

On 5/30/2011 7:41 AM, T wrote:
> In >, dsi1@usenet-
> news.net says...
>>
>> On 5/29/2011 5:35 PM, Goomba wrote:
>>> While most folks cook burgers and such on Memorial day, my family likes
>>> to take advantage of holidays off together (Feast days!) with big Korean
>>> meals. I reviewed my favorite Korean Goddess with her little video
>>> lessons. I really, REALLY like this chick and her recipes. Worth
>>> checking out if you like to cook Korean- http://www.maangchi.com/recipes
>>>
>>> Tomorrow we will have:
>>>
>>> Yaki Mandu- (but actually we form ours into eggrolls. About 150 at a time)
>>> Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
>>> I'm real excited to try it!)
>>> Beef bulgogi
>>> lettuce wraps, sticky rice
>>> Chap Chae (meatless)
>>> rice
>>> purchased kimchi
>>> Oi kimchi, if I have a chance to make it
>>>
>>>
>>>
>>
>> My guess is that Korean food will continue to grow in popularity, we'll
>> be driving Korean cars and purchasing Korean-made major appliances and
>> cell phones while eating tons of kim chee.
>
> Actually the cars are pretty good now. Hyundai Heavy Industries now owns
> Hyundai passenger vehicle and Kia.
>
> Then you have the former Lucky Goldstar now known as LG. Everything from
> cell phones to appliances.
>
>

I have a Hyundai Sonata, it's the kind of car that I've wanted for a
long time - one with a roomy interior in a not-too-large package. My
refrigerator and stove and cell phone are made by Samsung. The microwave
is a GE unit which I suspect is made by Samsung. I never planned it out
this way - it's just how things fell into place.

On 5/30/2011 2:22 AM, dsi1 wrote:
> On 5/29/2011 5:35 PM, Goomba wrote:
>> While most folks cook burgers and such on Memorial day, my family likes
>> to take advantage of holidays off together (Feast days!) with big Korean
>> meals. I reviewed my favorite Korean Goddess with her little video
>> lessons. I really, REALLY like this chick and her recipes. Worth
>> checking out if you like to cook Korean- http://www.maangchi.com/recipes
>>
>> Tomorrow we will have:
>>
>> Yaki Mandu- (but actually we form ours into eggrolls. About 150 at a
>> time)
>> Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
>> I'm real excited to try it!)
>> Beef bulgogi
>> lettuce wraps, sticky rice
>> Chap Chae (meatless)
>> rice
>> purchased kimchi
>> Oi kimchi, if I have a chance to make it
>>
>>
>>
>
> My guess is that Korean food will continue to grow in popularity, we'll
> be driving Korean cars and purchasing Korean-made major appliances and
> cell phones while eating tons of kim chee.
>
> I take the Sandra Lee approach to Korean food myself and love to add kim
> chee to hamburgers. Last night I made a bulgogi sandwich with Costco
> bulgogi in hamburger buns. I added kim chee to my sandwich but my wife,
> who was raised on the stuff, finds the practice abhorrent.
>
> I'll have to take her word for it that this is a bad thing but it's
> tasty and seems like a natural to me. I can't believe that I'm the only
> guy that does this.

I quite like Korean food but I don't find it as tremendously interesting
as others say. Korean restaurants also have an over-inflated idea of how
hot is their food. I get a little tired of warnings "That will be too
hot for you!"
--


James Silverton, Potomac

I'm *not*

On 5/30/2011 8:10 AM, James Silverton wrote:

> I quite like Korean food but I don't find it as tremendously interesting
> as others say. Korean restaurants also have an over-inflated idea of how
> hot is their food. I get a little tired of warnings "That will be too
> hot for you!"

I'm not a big fan but it seems to be getting a lot of press these days.
My wife's mother used to make me taste her soup that had little baby
octopuses and fishes floating in a sea of red-with-chili miso. That
stuff scared me to death!

You might be right about the hotness of their food. On our first visit
to a Korean restaurant on the mainland, my wife thought the sauce for
her bibimbap was too watered down. She had to tell them to get her the
real thick and pasty hot stuff and it was as if they couldn't comprehend
a white gal eating to their hotness level. It was a real hoot - I love
when shit like that happens. :-)

Goomba > wrote:

> Yaki Mandu

Ha! We've been there befo
<http://groups.google.com/group/rec.food.cooking/msg/2de46fa1424f224b>
and
<http://groups.google.com/group/rec.food.cooking/msg/0a20fe4f630fee98>

Now that I think of it, I find this unnecessary mix of languages not
just strange, but, if coming from a Korean source, almost bordering on
the perverse. Why would one want to borrow something from the language
of the hated occupiers when there is a perfect equivalent in one's own
language?

Victor

On 5/30/2011 11:28 AM, Sqwertz wrote:
> On Mon, 30 May 2011 08:45:26 -0400, Goomba wrote:
>
>> ah! thanks for the tip. I'm going to try to slip out this morning to see
>> if our local Asian market has some.
>
> You won't find them at a market unless it specifically a Korean
> market, IME. I don't think they have that much taste. A little
> peppery, but not minty at all.


At least on the right coast the various Asian markets tend to go beyond
what is traditional for whomever the owner might be. In some locations
there aren't that many Asian markets so it is just good business sense.

>
> Of the three Korean and one Japanese market in town, only one store
> carries them. But you can get perilla leaf kimchi at two of the
> stores. Neatly stacked bundles in a plastic tray - which is on option
> depending on how you're using them.
>
> -sw

On 5/30/2011 2:22 AM, dsi1 wrote:
> On 5/29/2011 5:35 PM, Goomba wrote:
>> While most folks cook burgers and such on Memorial day, my family likes
>> to take advantage of holidays off together (Feast days!) with big Korean
>> meals. I reviewed my favorite Korean Goddess with her little video
>> lessons. I really, REALLY like this chick and her recipes. Worth
>> checking out if you like to cook Korean- http://www.maangchi.com/recipes
>>
>> Tomorrow we will have:
>>
>> Yaki Mandu- (but actually we form ours into eggrolls. About 150 at a
>> time)
>> Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
>> I'm real excited to try it!)
>> Beef bulgogi
>> lettuce wraps, sticky rice
>> Chap Chae (meatless)
>> rice
>> purchased kimchi
>> Oi kimchi, if I have a chance to make it
>>
>>
>>
>
> My guess is that Korean food will continue to grow in popularity, we'll
> be driving Korean cars and purchasing Korean-made major appliances and
> cell phones while eating tons of kim chee.


We already are (buying Korean manufactured products). Hyundai (also
owner of the Kia brand) is Korean. Samsung and LG (also Korean) are now
two of the bigger players in electronics and appliances. LG came a long
way from its "Lucky Goldstar" beginnings where it was a maker of
mediocre quality stuff.


>
> I take the Sandra Lee approach to Korean food myself and love to add kim
> chee to hamburgers. Last night I made a bulgogi sandwich with Costco
> bulgogi in hamburger buns. I added kim chee to my sandwich but my wife,
> who was raised on the stuff, finds the practice abhorrent.
>
> I'll have to take her word for it that this is a bad thing but it's
> tasty and seems like a natural to me. I can't believe that I'm the only
> guy that does this.

On 5/30/2011 11:51 AM, Victor Sack wrote:
> > wrote:
>
>> Yaki Mandu
>
> Ha! We've been there befo
> <http://groups.google.com/group/rec.food.cooking/msg/2de46fa1424f224b>
> and
> <http://groups.google.com/group/rec.food.cooking/msg/0a20fe4f630fee98>
>
> Now that I think of it, I find this unnecessary mix of languages not
> just strange, but, if coming from a Korean source, almost bordering on
> the perverse. Why would one want to borrow something from the language
> of the hated occupiers when there is a perfect equivalent in one's own
> language?
>
> Victor

It's not so black and white. My Korean mother-in-law went to a private
school in Japan and speaks fluent Japanese. Evidently, that's what the
rich Koreans would do. OTOH, people have always showed up for classes in
schools where they weren't welcomed. That must take some guts.

On 5/30/2011 12:16 PM, George wrote:

> We already are (buying Korean manufactured products). Hyundai (also
> owner of the Kia brand) is Korean. Samsung and LG (also Korean) are now
> two of the bigger players in electronics and appliances. LG came a long
> way from its "Lucky Goldstar" beginnings where it was a maker of
> mediocre quality stuff.

I already own all those things except my Sonata is made in Montgomery
Alabama and the build quality it just grand. :-)

Sqwertz wrote:

> You won't find them at a market unless it specifically a Korean
> market, IME. I don't think they have that much taste. A little
> peppery, but not minty at all.
>
> Of the three Korean and one Japanese market in town, only one store
> carries them. But you can get perilla leaf kimchi at two of the
> stores. Neatly stacked bundles in a plastic tray - which is on option
> depending on how you're using them.
>
> -sw

I was rushed this morning and didn't get a chance to look for them. I'll
try another day.
I'm happily anticipating a trip up to this Asian market. They have so
much there and so much is mysterious looking that I feel like I want to
discover it all.
And they have the wonderful soft fruit gummy candies from Japan that I
have love and couldn't find for years...one of those things you taste in
your mind for years to come, y'know? Well now I have a source!! Yippeee~

T wrote:

> Actually the cars are pretty good now. Hyundai Heavy Industries now owns
> Hyundai passenger vehicle and Kia.
>
> Then you have the former Lucky Goldstar now known as LG. Everything from
> cell phones to appliances.

interestingly enough, just the other day while listening to Clark
Howard's radio show he spoke about the origins of Hyundai in the US-How
shoddy it was at $5,000. But that the company was committed to staying
in the US game, and how they worked hard to improve their product to
such a degree that the reviews and ratings are now strong and the
quality is good. This company even devised a pitch out of their
confidence that they'd buy back your car in x years for what you paid
for it.
Just a coincidence you mentioned Hyundai after I so recently heard about
them.

Victor Sack wrote:
> Goomba > wrote:
>
>> Yaki Mandu
>
> Ha! We've been there befo
> <http://groups.google.com/group/rec.food.cooking/msg/2de46fa1424f224b>
> and
> <http://groups.google.com/group/rec.food.cooking/msg/0a20fe4f630fee98>
>
> Now that I think of it, I find this unnecessary mix of languages not
> just strange, but, if coming from a Korean source, almost bordering on
> the perverse. Why would one want to borrow something from the language
> of the hated occupiers when there is a perfect equivalent in one's own
> language?
>
> Victor

<shrug> I dunno?!
I bow to your knowledge and expertise here, but I have no clue why
Koreans call their mandu "yaki"
Sorry :/

Sqwertz wrote:

> I used to spend 2+ hours at a time in Asian grocers. And every time I
> went I picked up a few strange ingredients. Much of that was before
> the Web so I wasn't able to research what the heck I bought except on
> Usenet.
>
> But now I could act as a Asian Supermarket Tour Guide :-)
>
> Even when a new one opens up in town there are a few new things to me.
> And especially when going to other parts of the country there are
> still lots of as yet undiscovered items. Asian markets are wonderful,
> mysterious places.
>
> -sw

I found this ingredient guide very helpful-
http://www.maangchi.com/ingredients
Click on any ingredient! its great!!

Sqwertz wrote:
> On Mon, 30 May 2011 22:52:07 -0400, Goomba wrote:
>
>> I found this ingredient guide very helpful-
>> http://www.maangchi.com/ingredients
>> Click on any ingredient! its great!!
>
> Hmm, well <grrr> The two items I clicked on didn't tell you how to
> use them. Salted shrimp and Water Dropwart.
>
> -sw

Underneath the link below each Korean name is a list of recipes using
the ingredient-

http://www.maangchi.com/search?cx=01...0shrimp%22#950

http://www.maangchi.com/search?cx=01...ropwort%22#966

In article >, lid says...
>
> On 5/30/2011 2:22 AM, dsi1 wrote:
> > On 5/29/2011 5:35 PM, Goomba wrote:
> >> While most folks cook burgers and such on Memorial day, my family likes
> >> to take advantage of holidays off together (Feast days!) with big Korean
> >> meals. I reviewed my favorite Korean Goddess with her little video
> >> lessons. I really, REALLY like this chick and her recipes. Worth
> >> checking out if you like to cook Korean- http://www.maangchi.com/recipes
> >>
> >> Tomorrow we will have:
> >>
> >> Yaki Mandu- (but actually we form ours into eggrolls. About 150 at a
> >> time)
> >> Doeji-bulgogi (a spicy pork belly bulgogi recipe that's new to me, and
> >> I'm real excited to try it!)
> >> Beef bulgogi
> >> lettuce wraps, sticky rice
> >> Chap Chae (meatless)
> >> rice
> >> purchased kimchi
> >> Oi kimchi, if I have a chance to make it
> >>
> >>
> >>
> >
> > My guess is that Korean food will continue to grow in popularity, we'll
> > be driving Korean cars and purchasing Korean-made major appliances and
> > cell phones while eating tons of kim chee.
>
>
> We already are (buying Korean manufactured products). Hyundai (also
> owner of the Kia brand) is Korean. Samsung and LG (also Korean) are now
> two of the bigger players in electronics and appliances. LG came a long
> way from its "Lucky Goldstar" beginnings where it was a maker of
> mediocre quality stuff.

I don't recall LG ever being mediocre. Goldstar monitors were always
dead reliable (or as close to it as something that uses a vacuum tube
can get).

> > I take the Sandra Lee approach to Korean food myself and love to add kim
> > chee to hamburgers. Last night I made a bulgogi sandwich with Costco
> > bulgogi in hamburger buns. I added kim chee to my sandwich but my wife,
> > who was raised on the stuff, finds the practice abhorrent.
> >
> > I'll have to take her word for it that this is a bad thing but it's
> > tasty and seems like a natural to me. I can't believe that I'm the only
> > guy that does this.

In article >,
says...
>
> T wrote:
>
> > Actually the cars are pretty good now. Hyundai Heavy Industries now owns
> > Hyundai passenger vehicle and Kia.
> >
> > Then you have the former Lucky Goldstar now known as LG. Everything from
> > cell phones to appliances.
>
> interestingly enough, just the other day while listening to Clark
> Howard's radio show he spoke about the origins of Hyundai in the US-How
> shoddy it was at $5,000. But that the company was committed to staying
> in the US game, and how they worked hard to improve their product to
> such a degree that the reviews and ratings are now strong and the
> quality is good. This company even devised a pitch out of their
> confidence that they'd buy back your car in x years for what you paid
> for it.
> Just a coincidence you mentioned Hyundai after I so recently heard about
> them.

They're trying to out-Japanese the Japanese and they may be on the way
to succeeding.

Incidentally if you go over to Netflix you'll find that they have a
movie industry, and some of its products aren't bad. Nothing that hits
the level of Kurosawa or Miyazaki yet but definitely showing promise.

On 5/30/2011 4:12 PM, Goomba wrote:
> T wrote:
>
>> Actually the cars are pretty good now. Hyundai Heavy Industries now
>> owns Hyundai passenger vehicle and Kia.
>> Then you have the former Lucky Goldstar now known as LG. Everything
>> from cell phones to appliances.
>
> interestingly enough, just the other day while listening to Clark
> Howard's radio show he spoke about the origins of Hyundai in the US-How
> shoddy it was at $5,000. But that the company was committed to staying
> in the US game, and how they worked hard to improve their product to
> such a degree that the reviews and ratings are now strong and the
> quality is good. This company even devised a pitch out of their
> confidence that they'd buy back your car in x years for what you paid
> for it.

Hyundai has positioned itself as the value leader of high quality cars.
Pretty much where Toyota used to be. I have heard that the older one
were just awful.

> Just a coincidence you mentioned Hyundai after I so recently heard about
> them.

Maybe not a coincidence. 2011 seems to be the year when Hyundai suddenly
pops up in the mass public's consciousness. It's always been just under
the radar until now.

On Mon, 30 May 2011 22:52:07 -0400, Goomba wrote:

> Sqwertz wrote:
>
>> I used to spend 2+ hours at a time in Asian grocers. And every time I
>> went I picked up a few strange ingredients. Much of that was before
>> the Web so I wasn't able to research what the heck I bought except on
>> Usenet.
>>
>> But now I could act as a Asian Supermarket Tour Guide :-)
>>
>> Even when a new one opens up in town there are a few new things to me.
>> And especially when going to other parts of the country there are
>> still lots of as yet undiscovered items. Asian markets are wonderful,
>> mysterious places.
>>
>> -sw
>
> I found this ingredient guide very helpful-
> http://www.maangchi.com/ingredients
> Click on any ingredient! its great!!

bookmarked.

your pal,
blake

Sqwertz wrote:
> On Mon, 30 May 2011 08:45:26 -0400, Goomba wrote:
>
>> ah! thanks for the tip. I'm going to try to slip out this morning to see
>> if our local Asian market has some.
>
> You won't find them at a market unless it specifically a Korean
> market, IME. I don't think they have that much taste. A little
> peppery, but not minty at all.
>
> Of the three Korean and one Japanese market in town, only one store
> carries them. But you can get perilla leaf kimchi at two of the
> stores. Neatly stacked bundles in a plastic tray - which is on option
> depending on how you're using them.
>
> -sw

Or a Japanese market. I disagree re the taste and really don't
like it. Maybe it's another cilantro-type thing (genetic).

--
Jean B.

Sqwertz wrote:
> On Wed, 01 Jun 2011 22:32:01 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>
>>> You won't find them at a market unless it specifically a Korean
>>> market, IME. I don't think they have that much taste. A little
>>> peppery, but not minty at all.
>>>
>>> Of the three Korean and one Japanese market in town, only one store
>>> carries them. But you can get perilla leaf kimchi at two of the
>>> stores. Neatly stacked bundles in a plastic tray - which is on option
>>> depending on how you're using them.
>> Or a Japanese market. I disagree re the taste and really don't
>> like it. Maybe it's another cilantro-type thing (genetic).
>
> It's been a while since I've tasted them but I just remember they
> taste like greenery, just a little spicy. They look like a common
> weed or ivy.
>
> -sw

I was eying them in a Korean market yesterday, remembering this
thread. Turns out my daughter also dislikes them. I tried REALLY
hard to avoid eating shiso in Japan.

--
Jean B.