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(Kkaennip) In America this is often sold incorrectly as a type of Japanese
which it is not. Instead it is a traditional Korean herb known as
. It resembles
but has a very different -- and very seductive -- minty-apple-lemon scent. The leaves of this variety are bigger, flatter, and less serrated than Japanese varieties, but otherwise they have the same mauve undersides as the Japanese
bicolour varieties. It is used as a vegetable, fresh or blanched, in soups and stews, or it is pickled in soy sauce or soybean paste for
. The seeds are roasted and used like sesame.
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