Tangaek — Decoctions · Vegetables
葉 Deulkkaesip (들깻잎)
Perilla leaf comes from the same plant as imja, the perilla seed described in the preceding entry — the wild perilla (Perilla frutescens), known in Korean as deulkkae. The leaves, covered with fine hairs on both surfaces and carrying a distinctively strong aroma, are a familiar presence at the Korean table, eaten fresh as wraps for meat or preserved as jangajji, a Korean pickled side dish. The leaves sold in Korean markets as kkaennip — literally "sesame leaves" — are usually not sesame at all but the leaves of this perilla plant. The Dongui Bogam divides this single herb into two entries, treating the seed and the leaf separately.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2
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調中, 去臭氣. 治上氣咳嗽.
It harmonizes the center and removes foul odor. It treats cough with qi surging upward.
HomiclubThe perilla leaf has a toothed margin and prominent veins. The similar leaf tinged with purple is chajogi, red perilla, of the same genus but a different leaf.
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搗付諸蟲咬, 男子陰腫. 《本草》
Pounded, it is applied to bites of various insects and to swelling of a man's genitals. 《Boncho (本草)》
Vegetables — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub