Perilla leaf noun

The broad aromatic leaf served alongside lettuce at every Korean barbecue.

Minty, anise and cumin notes on a green, grassy base; nothing else tastes like it.

Use whole as a wrap for grilled meat, shred into salads and kimchi, pickle in soy sauce, or layer into rice rolls. Korean perilla is not the same as Japanese shiso, though they are relatives.

Grown in every Korean vegetable patch and sold in stacks at markets. It is eaten fresh, pickled and stuffed, and its seeds are pressed for a distinct oil.