Aloha from Korea: Foodie's Guide

Aloha! 🌺 It’s Jihye in Seoul. Today, I want to talk about something that defines the Korean palate—an herb so common in Korea but rarely found anywhere else. It’s the beloved Kkaennip (깻잎) , often called Korean Perilla. Kkaennip vs. Japanese Shiso If you love Asian cuisine, you’ve probably seen a green or purple leaf used as a garnish in Japanese dishes. That’s Shiso . While they look similar, Korean Kkaennip is a whole different world! Shiso has a sharp, citrusy aroma and a softer texture. In contrast, Kkaennip has a deep, earthy, and bold scent that pairs perfectly with hearty Korean flavors. Why Do Koreans Go Crazy for It? In Korea, we don't just use it for decoration; we eat it with almost everything! My personal favorite? A Samgyupsal (pork belly) wrap. Placing a piece of grilled pork with a dollop of Ssamjang on a fresh Kkaennip leaf... that’s pure heaven! A "Sandpaper" Texture? I have to be honest with you. To a first-timer, the texture of Kkaennip can be... surpr...

Aloha! 🌺 It’s Jihye in Seoul. Today, we are taking a little detour from Korean food to visit a beloved classic. Have you ever tried the famous Japanese curry chain,  CoCo Ichibanya ? When I first tried it, I found it fascinating that the curry itself was smooth, almost like a rich gravy, serving as the perfect canvas for all sorts of amazing deep-fried toppings. It didn't take long for me to fall completely in love with it! However, when I was living in London, it was quite difficult to find this specific style of comforting Japanese curry. So, I did what any food lover would do: I recreated it in my own kitchen based on my taste bud memory. This versatile recipe features a  secret ingredient  that perfectly mimics that deep, restaurant-quality flavor. Let's get cooking! After many delicious experiments, I’ve finally cracked the code! This recipe uses a  secret ingredient  that perfectly mimics that deep, rich, restaurant-quality flavor of Coco Ichibanya. It ta...