- repost from 2016
Since starting to date DJ a few years ago, I have enjoyed my fair share of Korean BBQ meals, both out in Koreatown NYC, in Korea and at home in Guatemala. We like to marinate our own meat and have a Korean BBQ night every once in awhile. During our most recent visit to Korea for our wedding, I enjoyed for the first time Korean BBQ with perilla leaves (kkaennip) 깻잎. Most easily translated from Korean to English as sesame leaves, this plant is actually not related to sesame at all. Perilla leaves have a very distinctive taste and are more closely related to the mint family.
During any Korean BBQ session it is typical to wrap your meat and toppings in leaves also called "ssam". Typically, you will find a basket of normal lettuce on the table used to make the wraps. Also, you will find tons of Korean sides (banchan) including kimchi, sprouts, fish, radish, salads all complimentary. Sesame oil, hot chile peppers (gochu), garlic cloves and ssamjang (spicy paste) are also all included for seasoning.
It is your choice how you want to season your meat and stuff your lettuce leaves. I like to dip the meat in sesame oil, and top the lettuce wrap with garlic and kimchi. I like to add a little extra spice to my pallet by biting into the gochu spicy pepper separately.
Find a Korean BBQ joint near you to enjoy!
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