Crispy & Fresh Perilla and Radish Rolls
Crispy & Fresh Perilla and Radish Rolls
Perilla and Radish Rolls: So Easy, You Won’t Believe It!
My husband absolutely raved about these rolls, saying ‘From now on, we’re only eating meat with this!’ when we tried them with grilled meats. These rolls offer a perfect balance of tangy, sweet, and crisp textures that cut through richness and enhance flavors.
Main Ingredients- 1/2 large radish
- 50 perilla leaves
Cooking Instructions
Step 1
We decided to skip making kimchi this year. After returning from a trip to the US, I felt the need for rest and opted for store-bought options, which turned out to be quite decent. Recently, I found radishes on sale, so I made some Kkakdugi (cubed radish kimchi). I had about half a radish left, which is perfect for making these Perilla and Radish Rolls today! First, using a mandoline slicer, thinly slice the radish into rounds about 1-2mm thick, aiming for about 50 slices. Wash and prepare 50 perilla leaves as well.
Step 2
Now, let’s carefully stack the radish and perilla leaves alternately. Place one slice of radish, then one perilla leaf, and repeat the process to build neat stacks.
Step 3
Don’t worry if the sizes of the radish slices and perilla leaves aren’t perfectly matched. The most important thing is to stack them neatly, rather than striving for perfect size alignment.
Step 4
The stack might look quite tall initially, but once you’re done stacking, it actually doesn’t take up as much space as you might think. These will be beautiful rolls, both to look at and to eat.
Step 5
Carefully slice through the center of the stacked radish and perilla rolls. Slicing them not too thickly will help the brine penetrate well and make them easier to eat.
Step 6
Look at the cut surface – the vibrant green of the perilla leaves contrasting with the white radish creates a truly appetizing and beautiful visual! ^^
Step 7
Now, let’s prepare the pickling brine for the rolls. Pour 700ml of zero-calorie soda into a bowl. Add 5 tablespoons of vinegar and 1 tablespoon of salt, then stir until well combined. Ensure there’s enough brine to fully submerge the rolls.
Step 8
Transfer the prepared rolls into an airtight container and refrigerate for at least two days before serving. These are fantastic served with freshly grilled meats, delicate steamed dishes like ‘pyeonbaek-jjim’, or even savory Bulgogi. They offer a refreshing counterpoint that cleanses the palate and enhances the overall meal. Wrapping Bulgogi with these rolls instead of lettuce is an absolute delight!
