Sometimes I get crazy ideas in my head and they are usually tied directly to the immediate demands of my stomach. In my garden yesterday I was marveling at how huge my kkaennip (Korean shiso or 깻잎) crop is this year, with leaves sometimes larger than my hand. In the years prior I have used the leaves to make kkaennip kimchi -- one of my favorite types -- but I wondered how else it might be used. As this herb is related to basil, I got it into my head that I might be able to use it in an Italian context. The Italians happen to love pine nuts too -- also a very Korean ingredient -- so why not make a Korean-inspired pesto sauce with kkaennip and roasted pine nuts?
You can see for yourself how huge this year's kkaennip leaves got -- nearly the size of a dinner plate. This year we had freezing temperatures and I wonder if this more-like-Korean climate wasn't actually beneficial to my kkaennip crop? Kkaennip is my current favorite herb. While so basil-like in taste, it also has elements of sweet licorice in it, making it a truly unique set of tastes to work with.
1. To make my pesto, I began by roasting about two handfuls of pine nuts in a pan until they began to brown.
2. I then placed the roasted pine nuts with fresh kkaennip leaves, 2 tsp salt, 2-3 garlic cloves, and olive oil into a food processor, creating the pesto sauce.
3. Finally I cooked some linguini until slightly past al dente. After draining them, I then mixed the pasta and the pesto and served with a fresh kkaennip leaf, a few reserved roasted pine nuts, and roasted sesame seeds.
Kkaennip growing in the garden, below a Korean chili pepper plant -- also doing very well this year.
My version of Italian-Korean fusion. Let me know what you think! I really enjoyed this one, with the unique licorice-tasting kkaennip just barely noticeable.
Comments
Wow, That is my favorite herb too. I haven't had or seen it for nearly 6 weeks now. I am so depressed about that. I really need to find a place to get the seeds to plant it. You know what I am going to say. I am really really jealous!! and Good for you.
By the way, I think that pasta looks so delicious and it is a great combination.
Posted by: sue | April 15, 2007 02:26 PM
how creative! this post has given me pangs of nostalgia as i used to eat kkaenip and rice for lunch as a little girl. now that i'm older i should try pairing it with pasta!
Posted by: jinius | April 16, 2007 11:01 AM
roasted pine nuts are quite possibly the most wonderful natural item known to man!
Posted by: Linda | April 16, 2007 02:09 PM
Hi,
I love gaenip pesto, but I just plain love gaenip! I am glad I am not the only one. I love the smell of them, as it reminds me of going ot the Korean farm my great aunts family owned...*sigh* :)
My mother thinks it is impessive that a non Korean is so into korean food, to make it themselves! Keep up the good work!
Sue- if you live in the U.S. you can get seeds via http://www.evergreenseeds.com they have a variety of asian seeds. Good luck :)
Posted by: milgwimper | April 16, 2007 09:56 PM
You say this is one of your crazy ideas?
No...this looks absolutely delicious!
Your Korean shiso in the garden are very impressive,too.
Posted by: KT | April 18, 2007 12:01 AM
Too freakin' clever!
Kkaennip, in my opinion, has a slight licorice flavor reminiscent of fennel. So I've been meaning to experiment by substituting kkaennip in fennel recipes.
You beat me to it by concocting this amazing pesto.
Of course! That makes so much sense!
I may make it this weekend and tell you the results.
Posted by: ZenKimchi | April 21, 2007 12:36 AM
Sue: thanks! I really didn't anticipate that people would think this was an interesting experiment. Hope you can find some kkaennip locally -- they are pretty easy to grow here in the desert.
Jinius: I thought it made for a really tasty combination. Hmm, now I need to think of what I can do next with kkaennip!
Linda: agreed, I love them in anything. Mmmm, fatty vegetable matter...
Milgwimper: that's where I get my seeds too. Tell your mom thanks for surfing my blog. She rocks.
KT: nice to see you again! Thanks, the kkaennip is one of the easier things to grow.. I just have to plant it at the right time. If it's too hot, it goes right to seed.
Zen: please take a photo for me!
Posted by: Evil J | April 21, 2007 03:49 PM
Does this taste like the Japanese Shiso leaf? Seeing your herbs and chilis grow makes me so happy - I think I'm going to have to try gardening again!
Posted by: Steamy Kitchen | April 25, 2007 11:42 PM
Yum, this looks so tasty. What a fantastic topping for fish!
Posted by: maryeats | May 1, 2007 05:10 PM
this looks really great. i'm kind of surprised that you like kkaennip. i don't know how true this is but i heard that Americans find it hard to appreciate kkaennip. i'd say you have a sophisticated palate:)
Posted by: lovein2languages | May 10, 2007 05:54 PM
Heya,
Well my Mom cannot serf the 'net sorry to say, but I showed her your site. She thought it was quite nice. She had a big smile plastered onto her face with some of the pictures. My mom really liked the fact you made your own kimchi. Very impressed. She says to keep up the good work, and send her some peppers ;P *wink*
Posted by: milgwimper | May 11, 2007 12:41 PM
Steamy: yes, it tastes similar but maybe has a stronger licorice taste. Good luck with your gardening!
Mary: I bet it would, totally.
Love: Ahhhh shucks! Thanks.
Milg: hehe thanks Milg and thanks to your mom. I have a new batch fermenting right now so I'll be sure to post some pics for yer mom to enjoy. :-)
Posted by: Evil J | May 11, 2007 05:08 PM
What a great combo. I just found the sesame leaf at my Korean market and bought a small bunch
Posted by: steamy kitchen | August 15, 2007 09:50 PM
It took a while for me to get around to doing it, but I did it. I even wrote it up for an article in The Korea Herald (gave you credit for it).
http://www.zenkimchi.com/FoodJournal/?p=388
Posted by: ZenKimchi | January 18, 2008 11:32 PM