SEED STEWARDS
KKAENNIP COOK-ALONG

August 21, 2022 ~ Virtual Event

Kkaennip’s distinct herbal flavor can be divisive, but it is beloved by most Koreans. We eat it raw, pickled, braised, and fried.

SSI YA GI was honored to be invited to Second Generation Seeds to share some seniors’ memories of kkaennip (perilla) for this event. This event was organized by Seed Stewards, Second Generation Seeds, and Namu Farm and featured Nancy Cho and Selina Lee, authors of the Korean Instant Pot Cookbook.

A video-recording of the event can be found on the Seed Stewards website. Register (“choose a plan”) in order to access the video.

From Second Generation Seeds:
While August feels so bountiful, the shortening days remind us that our perilla will start to flower soon. We want to make sure you don’t suffer from any perilla deficiency this winter, so we’ve asked our friends @koreaninstantpotcookbook to lead a virtual cook-along to help us process our kkaennip. We’ll hear and share stories about kkaennip, reflect on how they’ve grown, and prepare 깻잎장아찌 and 전. These soy brined pickles are one of my favorite ways to eat kkaennip, and jeon are essential for upcoming chuseok festivities.
So for all of you who grew our seeds this year, come bask in some kkaennip love, make some delicious food in good company, but remember, reserve some plants as your seed saving plants, and leave enough leaves for them to keep their photosynthetic capacity high!

New Yorkers get kkaennip from:
@eastbranchfarms @choydivision
Champaign-Urbana:
@humbleweedfarm
Portland, OR:
@moramorafarm
Seattle:
@kamayanfarm
LA:
@goodiefarm

Artwork by Hannah Pae