Skip to main content

Featured

A Little Piece of London in Seoul: Bittersalt, a Pet-Friendly Terrace Cafe (Songridan-gil)

Aloha~ 🌺   Today, I’m introducing a hidden gem in Songridan-gil that is absolutely perfect for this warm spring weather! It’s a house-converted cafe with a massive outdoor terrace, and it’s even pet-friendly. Here is my honest review of 'Bittersalt', a cafe filled with a relaxing, European vibe~ How is everyone’s week going? The weather has been so gorgeous lately that it feels like a waste to stay indoors. While looking for a sunlit cafe with a nice terrace for my hangout in Songridan-gil, I stumbled upon 'Bittersalt'! 1. European Vibe Reminiscent of Hampstead Heath, London 🏡 Bittersalt is a cafe built by fully renovating an old house. While most cafes in Songridan-gil are quite small and crowded, I was completely shocked by how spacious their front yard terrace is! From the exterior to the interior details, it instantly reminded me of the old, cozy pubs right in front of Hampstead Heath park from back when I lived in London. It’s a space filled with a charming, vint...
Post a Comment
Read more
Labels

Kkaennip vs. Shiso: Discover the Bold Soul of Korean BBQ

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.

Korean soul herb, Kkaennip growing on the farm

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.

Japanese Shiso is often used as a delicate garnish, unlike its robust Korean cousin.


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!

Kkaennip is the perfect partner for greasy or spicy Korean dishes.


A "Sandpaper" Texture?

I have to be honest with you. To a first-timer, the texture of Kkaennip can be... surprising. It’s tougher than most herbs and has tiny, soft "hairs" on the surface that can feel a bit like very fine sandpaper.

But it’s this very texture and bold aroma that makes it the ultimate palate cleanser for greasy foods like grilled pork, eel, or spicy seafood like squid and octopus.


A platter of fresh, vibrant Kkaennip (Korean perilla) leaves, clean and ready for wrapping various BBQ meats or spicy seafood.My Global Kkaennip Journey

I love Kkaennip so much that I couldn't understand why it was so hard to find outside of Korea. Whether I was living in Honolulu or London, I often ended up growing them myself just to get a taste of home!

We use it in so many ways: Kkaennip Kimchi, deep-fried Jeon, pickles, or even just wrapped around rice.

Kkaennip (Korean perilla) leaves marinated in savory soy sauce, creating a versatile, 'magical' side dish that pairs perfectly with any Korean meal.



Try It for Yourself!

If you are an adventurous foodie visiting a Korean BBQ place, don't hesitate to ask for "Kkaennip." Give it a try, but remember our foodie ground rule: "Do not judge things after trying them only once!"

How did you enjoy your first bite of Kkaennip? Let me know in the comments!

Mahalo! 🌺



Labels:

Comments

Post a Comment