Beef carpaccio, Korean style


© 2010 Christine Han

The green stuff is shredded perilla leaves (kkaennip, 깻잎). It made the dish fantastic.
Posted by
Labels: ,

5 comments:

  1. AnonymousJanuary 18, 2011 at 10:47 PM

    beautiful!!! love the deep, rich red and the seared ring around the edges. one of my favorites! let's try to make it! :D

    ReplyDelete
  2. Christine K.January 19, 2011 at 12:10 AM

    oh yum! where was this at?

    ReplyDelete
  3. Christine HanJanuary 19, 2011 at 11:16 AM

    It was at a restaurant in LA called So Hyang (sp?). We weren't impressed with the rest of the meal though...

    ReplyDelete
  4. Rosa HanJanuary 19, 2011 at 8:59 PM

    that looks so good!

    ReplyDelete
  5. milk tea + polkadotsJanuary 20, 2011 at 9:44 AM

    Beautiful colors!

    ReplyDelete

Subscribe to: Post Comments (Atom)