Beef carpaccio, Korean style


© 2010 Christine Han

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

5 comments:

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

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

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