Savory Perilla powder How to make it at home / How to fry pe
When I go to the mart, they sell white perilla powder, but I couldn't easily pick it up and put it in my shopping basket. It's cumbersome, but once you taste the perilla powder you made yourself, you really don't look at the perilla powder at the mart. I had bone gamjatang on the weekend. When I added perilla seed powder at the end, the taste really changed. Even if it's troublesome, I think I end up making perilla powder.
6 serving
Within 60 minutes
빛날썬
Ingredients
  • Perilla seeds
    2cup
Cooking Steps
STEP 1/12
Put 2 cups of perilla seeds in a bowl and pour water. As perilla seeds float up, sand and stones sink to the floor. Prepare the tray below and slowly pour out the perilla seeds with a bowl.
STEP 2/12
If you pour out almost all the water from the bucket, sand, stones, and heavy foreign substances remain on the floor as shown in the picture.
Pour water back into this bowl and slowly pour it into the tray.
Rinse the leftover on the bottom of the bowl, put the perilla seeds back into the bowl, add water, and repeat this process about three times, and there will be no sand or stones left.
STEP 3/12
And if you want to wash perilla seeds more cleanly, fill the bowl with water
Put perilla seeds in a strainer and wash them in a bowl.
STEP 4/12
Drain the perilla seeds thoroughly.
STEP 5/12
Put the drained perilla seeds in the pan from the beginning and start frying over high heat.
STEP 6/12
If the moisture is gone and the perilla seeds are scattered well
Turn it down to medium heat and keep frying. Stir-fry it for about 4 minutes.
STEP 7/12
When you hear the sound of frying, pick up the perilla seeds and rub them with your fingers. If the skin comes off well, it's almost all fried.
If it doesn't come off well, stir-fry it more.
STEP 8/12
Cool the roasted perilla seeds.
STEP 9/12
Divide perilla seeds little by little and grind them in mortar.
1/2 cup of perilla seeds will be stored and put in side dishes. I divided the rest into three parts and ground it.
STEP 10/12
Put the crushed perilla powder in a fine sieve and pat it.
Fine perilla powder is removed from the bottom and less ground perilla leaves in the sieve.
STEP 11/12
Put the perilla seeds filtered through the sieve back into the mortar and grind them again.
STEP 12/12
Put it in a sieve and put the powder in. Grind the remaining perilla seeds in the sieve again in a mortar.
Repeat this process. The last piece of perilla leaves is small, so you can grind it finely with a bat.
It's good to buy perilla seeds to eat for a year at a time and put them in the freezer and eat them all year round. If you leave it at room temperature, it may smell good over time, so make sure to keep it frozen and keep the perilla powder made above in the freezer or refrigerator. Store in a well-sealed container. And it's better to make it little by little more often than eat it with a lot of powder at once. Perilla seeds, not whole sesame seeds, are easy to get scattered.
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