Fragrant Perilla Shoot Salad
How to Make a Delicious Perilla Shoot Salad, a Perfect Side Dish
Here’s a side dish that’s become a regular at my home: Perilla Shoot Salad! Perilla shoots are the young leaves of the perilla plant, making them much softer and more tender than regular perilla leaves. The reason we make this so often is simple: I see perilla shoots at the market every time I go. My mother and I could eat perilla shoot salad every day without getting tired of it, but my father complains, ‘Not perilla shoot salad again! Make something else!’ Honestly, our dining table is currently filled with green vegetable side dishes, so I can understand his perspective. However, I love it. I apologize to my father, but I bought more perilla shoots at the market today. My mother and I really enjoy vegetable side dishes. Now, I’ll tell you how to make this delicious perilla shoot salad.
Ingredients
- 200g fresh perilla shoots
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp roasted sesame seeds
- 1/3 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare the perilla shoots. Remove any tough, thick stems, as they can be fibrous and detract from the texture. While young shoots are generally tender, trimming these parts beforehand will ensure a more pleasant eating experience.
Step 2
Now, it’s time to blanch the perilla shoots. Bring a pot of water to a rolling boil, then add 1 tablespoon of salt. This step not only seasons the shoots but also helps to retain their vibrant green color. Carefully add the prepared perilla shoots to the boiling water and blanch for about 30 seconds. Blanching for too long will make them mushy, so keep a close eye on the time.
Step 3
Immediately after blanching, rinse the perilla shoots under cold running water to stop the cooking process and cool them down quickly. Gently squeeze out as much excess water as possible. Excess moisture can dilute the seasoning and make the salad bland.
Step 4
Let’s complete this delicious perilla shoot salad! In a large bowl, combine the blanched and squeezed perilla shoots with 1 tablespoon of soy sauce for soup, 1 tablespoon of minced garlic, 1 tablespoon of perilla oil, 1 tablespoon of roasted sesame seeds, and 1/3 tablespoon of salt. Gently toss and mix everything together with your hands until the seasonings are evenly distributed. Your fragrant and flavorful perilla shoot salad is now ready! Feel free to adjust the salt or soy sauce to your preference.
