Summer Eating, Park Style

I love Korean food. I mean LOVE!!!! For anyone who knows me, it comes as no real surprise. I am, after all, of Korean descent and lucky for me, my mother is an f-ing, amazing cook.

Summer eating at the Park house consisted of the usual seasonal delights: corn, tomatoes, an ungodly amount of watermelon, peppers, peaches, you get the picture. And the star was, and still is, kaenip (pictured to the left from the garden). This summer staple in Korean cuisine is a member of the mint family. When eaten raw the texture is slightly fuzzy, flavors of roasted sesame, mint, and a unique herbaceous zing explodes on the palate. Japanese cuisine has a similar version, which is called perilla leaves or shiso. But, Korean kaenip displays a stronger, distinctive taste, which is way better!

Beloved for its crazy versatility, kaenip is usually devoured raw as a wrap like vessel, but can be braised for a savory side dish, or used as a herb in stews. For a modern twist, I love adding kaenip to sandwiches, omelets, salads, and pasta dishes for an added aromatic element. Another thing I love about kaenip is that its a cinch to grow. This perennial plant requires little care so that even a gardening moron like me can have it flourish (just check out the picture!).

Damn I'm getting hungry.

Austin