Steamed Perilla Leaves (Kkaennip Jjim)
Steamed Perilla Leaves (Kkaennip Jjim)
The Ultimate Rice Thief: ‘Kkaennip Jjim’ for True Flavor!
After dedicating the entire summer to creating paid online course videos, the crisp autumn breeze signals a time for a well-deserved break. My daughter, who worked alongside me through the video editing process, is also returning to school, her spirit as weathered as mine. Together, we produced 23 videos, ranging from 10 minutes to an hour, often reshooting scenes multiple times to achieve perfection. I often told those starting their careers that nothing in this world comes for free, and this endeavor was no exception. The cost of achieving something worthwhile can indeed be steep. This particular video project, being a commercial venture, demanded constant refinement and re-editing, consuming the entirety of my summer. For the salad video alone, I spent over $100 on organic tomatoes, leading the shop owner to playfully ask if I planned to eat them all! Now, with my daughter heading back to school, I decided to make her favorite steamed perilla leaves. As I gathered perilla leaves, peppers, and green onions from the garden, my mind was still buzzing with unfinished video projects. It feels as though another chapter of my life has passed with the turning of this summer.
Main Ingredients- Approximately 100 fresh perilla leaves (Kkaennip)
- A small piece of carrot (about 1/4 of a small carrot)
- 1 stalk of green onion
- 4-5 spicy red or green chili peppers (adjust to your preference)
Flavorful Steaming Sauce- 5 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 4 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp maesilcheong (plum syrup)
- 1.5 Tbsp sugar
- 2 Tbsp mulyeot (corn syrup) or oligodang
- 1 Tbsp minced garlic
- 3-4 Tbsp water (to adjust sauce consistency)
- 5 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 4 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp maesilcheong (plum syrup)
- 1.5 Tbsp sugar
- 2 Tbsp mulyeot (corn syrup) or oligodang
- 1 Tbsp minced garlic
- 3-4 Tbsp water (to adjust sauce consistency)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water and pat them dry. Trim off the tough ends of the stems. Finely julienne the carrot. Slicing the carrot thinly ensures it blends well with the perilla leaves and adds a pleasant texture.
Step 2
Finely chop the green onion, using both the white and green parts. Thinly slice the chili peppers. If you prefer a spicier dish, use Cheongyang peppers or increase the quantity.
Step 3
In a bowl, combine all the ingredients for the steaming sauce: soy sauce, fish sauce, gochugaru, plum syrup, sugar, corn syrup, minced garlic, and water. Stir well with a spoon until the sugar and chili flakes are fully dissolved, creating a delicious sauce. Add water gradually to reach your desired consistency; a slightly thinner sauce works best.
Step 4
Add the julienned carrot, chopped green onion, and sliced chili peppers to the prepared sauce. Mix everything together thoroughly, ensuring the vegetables are evenly coated with the sauce. Taste the mixture and adjust seasoning if necessary, as the vegetables might slightly dilute the flavor.
Step 5
Now, take the perilla leaves one by one. Spread a generous amount of the seasoned vegetable mixture onto 2-3 leaves at a time, then stack them neatly. Ensure the aromatic perilla leaves and the flavorful sauce are layered evenly.
Step 6
Once all the perilla leaves are stacked with the filling, place them in a steamer basket over boiling water. Steam for approximately 5-7 minutes, or until the perilla leaves are tender and have absorbed the flavors of the sauce. If using a microwave, cover with plastic wrap or a lid and heat for 3-4 minutes (adjust time based on microwave power).
Step 7
Serve the warm, steamed perilla leaves on a plate. This dish pairs wonderfully with freshly steamed rice, making for a satisfying meal. Leftovers can be stored in the refrigerator and reheated before serving.
