In Korea, shiso is called soyeop (소엽) or chajogi (차조기).
It is less popular than the related cultigen, P. frutescens (deulkkae).
Soyeop is commonly seen as a wild plant, and the leaves are occasionally used as a ssam vegetable.
Red leaves are sometimes pickled in soy sauce or soybean paste as a jangajji, or deep-fried with a thin coat of rice-flour batter.
In Korea, shiso is called soyeop (소엽) or chajogi (차조기). It is less popular than the related cultigen, P. frutescens (deulkkae). Soyeop is commonly seen as a wild plant, and the leaves are occasionally used as a ssam vegetable. Red leaves are sometimes pickled in soy sauce or soybean paste as a jangajji, or deep-fried with a thin coat of rice-flour batter.
Shiso