Tag Archives: dolma

Korean dolma recipe using korean perilla leaves (aka purple mint, japanese basil, shiso leaves or "kkaennip")

My mom has a bountiful garden this summer and I’ve gotten my share of cherry tomatoes, zucchini, shishito and korean peppers, eggplants, and of course, the ever-growing korean perilla leaves. ┬áThese leaves are typically steamed then marinated or pickled and … Continue reading

Posted in All things foodie related, becoming a chef, Chef Kelly, Korean food recipes | Tagged , , , , , , , | 3 Comments