Fragrant Braised Perilla Leaves: A Special Recipe to Capture the End of Summer
Fragrant Braised Perilla Leaves: A Special Recipe to Capture the End of Summer
Delicious Shredded Perilla Leaves (Kkaennip Jerim)
As the summer breeze begins to carry hints of autumn, the perilla plants in the garden grow lush and abundant. There’s a unique joy in harvesting these vibrant leaves, nurtured by the summer sun. This recipe transforms those plentiful leaves into a delicious shredded perilla dish, perfect as a side dish for rice or a thoughtful gift for friends. As summer bids farewell, let this fragrant and flavorful Kkaennip Jerim comfort your heart and grace your table. Adding a touch of spiciness can further awaken your appetite, making it an irresistible banchan.
Ingredients- About 60 fresh perilla leaves
- 3 Tbsp grapeseed oil (or cooking oil)
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp mirin (or cooking sake)
- 1 tsp grated ginger or ginger juice
- 2 Tbsp toasted sesame seeds (for nutty flavor and texture)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water. It’s important to remove any dirt or debris from the leaf surface. After washing, drain them well in a colander or carefully pat them dry with paper towels until completely moisture-free. Leftover moisture can cause splattering or clumping when sautéing.
Step 2
Trim the tough stems from the perilla leaves with a knife. Then, gently gather the leaves, roll them up tightly, and thinly shred them into about 0.5 cm strips. The key is to preserve the fragrant aroma and pleasant texture of the leaves.
Step 3
If the shredded perilla leaves are clumped together, gently shake them apart with your hands or use chopsticks to separate them. This will ensure the seasoning is evenly distributed and that they cook uniformly.
Step 4
Now, let’s move on to sautéing. Heat a frying pan over medium heat, then add 3 tablespoons of grapeseed oil. The oil should be heated sufficiently before adding the perilla leaves.
Step 5
Add the shredded perilla leaves to the hot pan and sauté them, almost like frying, for about 2-3 minutes until they wilt and soften, being careful not to burn them. This process reduces any slight bitterness and enhances their aromatic flavor.
Step 6
Transfer the sautéed perilla leaves to a sieve lined with paper towels to drain off excess oil. This step is crucial for a clean, non-greasy flavor in the finished dish. Draining the oil well contributes significantly to the final taste.
Step 7
In a separate pan or the same one wiped clean, combine 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of mirin, and 1 teaspoon of ginger juice. Bring this mixture to a simmer over medium heat, stirring until well combined. This creates your delicious seasoning base.
Step 8
Add the drained sautéed perilla leaves to the simmering sauce. Gently toss and stir them in the sauce, ensuring each strand of perilla is coated. Continue to cook for a minute or two, allowing the leaves to absorb the flavors.
Step 9
Let the mixture simmer over low to medium-low heat until the sauce has thickened and coats the perilla leaves nicely. Avoid overcooking, which can make the leaves mushy. Cook until you reach your desired consistency.
Step 10
Finally, just before turning off the heat, sprinkle in 2 tablespoons of toasted sesame seeds for an extra nutty aroma and texture. Give it a final quick stir. Your fragrant and delicious shredded perilla leaves are now ready! Enjoy this delightful dish with a warm bowl of rice.
