Hi, I'm Lis! I'm a 2nd generation Korean American, now living in Canada. I cook Korean food. And everything else! Welcome to my RU-vid channel, where you can watch short-form tutorials from my blog, The Subversive Table.
You'll find recipes that are easy, delicious, and accessible for the everyday home cook. My food is inspired by my Asian heritage and by my beloved Korean grandmother. I cook traditional Korean recipes as well as North American dishes with an Asian twist. I'm a big fan of spicy, deeply flavored dishes, fermented food items, and not-too-sweet desserts!
I think its an aquired taste actually, first time I ate perilla leaves was using as a bossam leaf wrap and I didn't care for the flavor, but now after making perilla leaf kimchi and steamed perilla leaf banchan I really love it and the ease of preparing it! Bonus, I just received the seeds I ordered online so what could be better than picking it fresh from your patio whenever you get the urge!!
For me I prefer letting it rest for a little bit, otherwise you only really taste oil and spice. The resting somehow brings out flavour. You can heat it up later and It'tl taste better
