Fragrant Stir-Fried Perilla Leaves: A Rice-Stealing Side Dish
Fragrant Stir-Fried Perilla Leaves: A Rice-Stealing Side Dish
Essential Home Cooking! Recipe for Delicious Stir-Fried Perilla Leaves, a Perfect Rice Accompaniment
Here’s a recipe for perilla leaf ‘jaban’ (seasoned and stir-fried leaves) that’s surprisingly easy to make and irresistibly delicious with rice. Even if you’ve never made it before, we’ll guide you step-by-step.
Ingredients- 5 bundles of fresh perilla leaves
- 5 Tbsp olive oil
- 0.5 Tbsp sea salt (or to taste)
- 0.5 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
If you’re not using organic perilla leaves, thorough washing is crucial. Rinse them 2-3 times under running water, then soak them in water with 1-2 tablespoons of baking soda for 5-10 minutes. This helps effectively remove any dirt or residual pesticides from the leaves.
Step 2
Gently pat the washed perilla leaves to remove excess water. Lay a kitchen towel on a wide sieve and place the leaves on top, gently pressing down to absorb the remaining moisture. They dry faster than you might think!
Step 3
To add a subtle hint of spice and a lovely color, finely mince one red chili pepper. If you’re making this for children, you can substitute the red chili with finely julienned carrots. Don’t worry if you don’t have either; you can omit this step.
Step 4
Stack several perilla leaves on top of each other, roll them up tightly like a cigar, and then slice them thinly to create shreds.
Step 5
Slicing the rolled leaves is surprisingly easy and fun! You’ll end up with a generous pile of fragrant shredded perilla leaves, which is sure to lift your spirits.
Step 6
Prepare to stir-fry. In a wide pan or wok, combine 5 Tbsp of olive oil, the minced red chili (if using), and 0.5 Tbsp of salt. Mix well. Use disposable gloves or wooden chopsticks to mix, being careful not to press down and mush the leaves.
Step 7
Maintain medium heat and stir the leaves repeatedly. This process will help them wilt down and cook evenly.
Step 8
You’ll notice the perilla leaves quickly shrink in volume. Keep stirring gently with wooden chopsticks to ensure they cook evenly and don’t stick to the pan.
Step 9
Be careful not to burn them. The cooked leaves will resemble ‘gim jaban’ (seasoned seaweed flakes). Once most of the moisture has evaporated, stir in 1 Tbsp of sesame oil and 0.5 Tbsp of toasted sesame seeds. This flavorful side dish is perfect for making rice balls or simply spooning over hot rice, making mealtime a delight. For kids, you can add about half a tablespoon of sugar and mix it with gim jaban for a flavor they’ll love. It also makes a great simple snack with beer!
