Perilla Oil Capellini with Perilla Leaves and Gim-jaban

20230816, #breakfastdiary 819, 24°C/mostly clear - So, in the world according to Ms. Breakfast — a persona born on July 13, 2020 — a brand new breakfast must appear every single morning. Except, of course, on days when cooking breakfast simply isn't possible: the one morning a year of a health checkup (fasting required), or special occasions like business trips or travel. Otherwise, nearly every morning, a new breakfast has to show up. - "Well, um, this is just my own personal ritual for starting the day. The one stretch of the day that's entirely mine to spend as I please, a way of chasing a little peace of mind, I guess?" Someone who once found out about my alter ego, Ms. Breakfast, asked how on earth I managed to cook something different every single morning, and that's how I answered. I privately rated my own response as pretty, quite, remarkably impressive-sounding. - But honestly, that answer is, to some degree, both sincere and true. From the time the night before spent imagining and prepping the next morning's menu, to waking up and getting the ingredients ready and cooking, to recording the finished breakfast, and finally — the shortest part of all — actually eating it: every one of these moments is a fusion of sight, sound, smell, taste, and touch, elevated into something like a synesthetic experience. So wouldn't it be fair to call it a sacred ritual for starting the day? - And so, the star of this long-winded #onemealdiarychallenge, today's one and only breakfast, is #perillaoilcapelliniwithperillaleavesandgimjaban. Capellini — nicknamed "angel hair" — deep-fried with seasoned salt and sugar to become a kind of "Korean furikake," combined with gim-jaban (seasoned seaweed flakes) and perilla leaves that somehow evoke oyakodon (the parent-and-child rice bowl), all tied together with perilla oil pressed from the very seeds of those leaves — doesn't that lineup rival Real Madrid's Galácticos era, with Zidane, Raúl, Beckham, and Figo all on the pitch together? If that sounds tempting, go check your kitchen right now for perilla leaves, gim-jaban, and capellini, and order some light-roasted perilla oil from @okhee_mill, the local mill reviving traditional oil culture! 1. Pour water into a pan, and once it boils, add a handful of capellini; when cooked, drain and rinse in cold water. 2. Make a dressing with 2 parts Yondu, 2 parts water, and 1 part sugar. 3. Plate the capellini, then add gim-jaban and chopped perilla leaves. (Adding ground perilla seed powder doubles the flavor explosion.) 4. Elegantly drizzle over the dressing from step 2 and the perilla oil from Okhee Mill.