Flavorful Seasoned Perilla Leaves (Kkaennip Ji)
#PerillaRecipes #KoreanSideDish #HomemadeKkaennipJi #SpicySeasonedLeaves #RiceComplement #MustTryPerilla
Featured even on the popular Korean show ‘Three Meals a Day,’ this seasoned perilla leaf dish is a must-try! The fresh, aromatic leaves combined with a savory and slightly spicy seasoning create a delightful contrast that elevates any meal. This recipe ingeniously uses the natural sweetness of onions, blended with chili powder and umami-rich ingredients like crab extract and anchovy sauce, for a complex flavor profile. What makes this story even more special is that it was finished with a quickly made extra batch of seasoning due to an abundance of perilla leaves! Let’s get started on this heartwarming recipe, shall we? ^^
Main Ingredients
- Fresh Perilla Leaves (Kkaennip) 150g (approx. 20-25 leaves)
- Gochugaru (Korean chili powder) 8 Tbsp (adjust to your spice preference)
- Onions 2.5 medium-sized, finely chopped
- Minced Garlic 3 Tbsp (freshly minced)
- Chopped Scallions 6 Tbsp
- Ginger Extract 1 Tbsp (or 1/2 tsp minced fresh ginger)
- Plum Extract (Maesil Extract) 3 Tbsp (adds sweetness and gloss)
- Crab Extract 3 Tbsp (secret ingredient for umami and subtle sweetness)
- Soy Sauce for Cooking (Mat-ganjang) 2 Tbsp (for deep flavor)
- Anchovy Fish Sauce (Myeolchi Aekjeot) 3 Tbsp (essential for enhancing flavor)
- Cooking Wine (Mat-sul) 2 Tbsp (removes gamey odors and enhances flavor)
- Sugar 2 Tbsp (adjust sweetness)
- Corn Syrup (Mulyeot) 2 Tbsp (adds gloss and smooth texture)
Additional Seasoning Ingredients (If extra leaves remain)
- Gochugaru (Korean chili powder) 3 Tbsp
- Chopped Scallions 5 Tbsp
- Minced Garlic 2 Tbsp
- Anchovy Fish Sauce (Myeolchi Aekjeot) 2 Tbsp
- Crab Extract 2 Tbsp
- Plum Extract (Maesil Extract) 2 Tbsp
- Corn Syrup (Mulyeot) 1 Tbsp
- Cooking Wine (Mat-sul) 1 Tbsp
- Gochugaru (Korean chili powder) 3 Tbsp
- Chopped Scallions 5 Tbsp
- Minced Garlic 2 Tbsp
- Anchovy Fish Sauce (Myeolchi Aekjeot) 2 Tbsp
- Crab Extract 2 Tbsp
- Plum Extract (Maesil Extract) 2 Tbsp
- Corn Syrup (Mulyeot) 1 Tbsp
- Cooking Wine (Mat-sul) 1 Tbsp
Cooking Instructions
Step 1
First, finely chop the onions, which will form the base of the seasoning. It’s best to chop them coarsely rather than too finely, to retain a slight texture.
Step 2
In a large bowl, combine the chopped onions with cooking wine, freshly minced garlic, ginger extract, plum extract, and the secret umami ingredient, crab extract. Crab extract is not overly salty and adds a subtle sweetness and deep savory flavor that truly enhances the perilla leaves.
Step 3
Next, add the soy sauce for cooking, anchovy fish sauce, corn syrup for gloss, and sugar. Mix well to combine.
Step 4
Now, add a generous amount of gochugaru for that signature spicy kick. If you prefer it spicier, increase the amount of gochugaru, or reduce it if you prefer a milder taste.
Step 5
Finally, add the chopped scallions and mix everything thoroughly until the seasoning is well combined. If the seasoning is too thick, you can add a small amount of water to achieve the desired consistency.
Step 6
Your delicious seasoned perilla leaf seasoning is now ready! It looks glossy and appetizing already.
Step 7
Wash the perilla leaves thoroughly and pat them dry. Wow, there are so many leaves! Each one needs to be individually seasoned, and I’m a bit concerned that we might not have enough seasoning for all of them.
Step 8
Now it’s time to season the leaves. Lay one perilla leaf flat, spread a good amount of seasoning on top, and gently coat it. Then, place another leaf on top, spread more seasoning, and repeat this layering process, stacking them up neatly.
Step 9
Here are the neatly stacked seasoned perilla leaves. As suspected, we’ve run out of seasoning! And there are still plenty of leaves left.
Step 10
This seasoned perilla leaf dish tastes even better when aged. Store it in the refrigerator or kimchi refrigerator for about 2-3 days. The flavors will meld together beautifully, creating a truly delicious and complex taste. It’s a magical side dish that gets better with time!
Step 11
Oh no, we’ve run out of onions and can’t go out to buy more! So, let’s quickly whip up a super simple seasoning without onions for the remaining leaves. [Additional Seasoning Ingredients] Gochugaru 3 Tbsp, Chopped Scallions 5 Tbsp, Minced Garlic 2 Tbsp, Anchovy Fish Sauce 2 Tbsp, Crab Extract 2 Tbsp, Plum Extract 2 Tbsp, Corn Syrup 1 Tbsp, Cooking Wine 1 Tbsp.
Step 12
Carefully spread the seasoning on the remaining perilla leaves. Since there’s a little bit of the original seasoning left in the bowl, let’s add a bit more anchovy fish sauce and plum extract, then add a little water. We’ll rinse it out like we do when making kimchi, making a clean sauce. It’s important to use every last bit of flavor!
Step 13
With this quickly made extra seasoning, we’ve finished coating the remaining leaves and completed our seasoned perilla leaf dish! Although it doesn’t contain onions, the harmonious blend of the other ingredients makes this batch incredibly tasty as well. This addictive side dish will have you finishing your rice in no time. Be sure to give it a try!
