Fragrant Seasoned Perilla Leaves Recipe
Fragrant Seasoned Perilla Leaves Recipe
Simple and Delicious Seasoned Perilla Leaves: An Easy Recipe
A late-night recipe from a cooking blogger! I rediscovered forgotten perilla leaves in my fridge and quickly made this fragrant and delicious seasoned perilla dish at 10:30 PM. My child needed the laptop, so I had to mix the seasonings by hand. Enjoy the unique aroma and savory taste of perilla leaves that will surely whet your appetite. Savor the true flavor of fresh perilla!
Main Ingredients- Fresh Perilla Leaves (appropriate amount)
- Soy Sauce for Soup (to taste)
- Salt (to taste)
- Minced Garlic (small amount)
- Sesame Seeds (generous amount)
- Perilla Oil (for a nutty aroma)
Cooking Instructions
Step 1
First, carefully inspect the perilla leaves and discard any bruised or damaged leaves. Trim off any tough stems. Rinse the prepared perilla leaves thoroughly under cold running water to remove dirt and debris. Then, soak them in cold water for a short while to maintain their crispness.
Step 2
Place the cleaned and trimmed perilla leaves into boiling water and blanch them for about 30 seconds to 1 minute. Be careful not to overcook, as this can make the leaves soft and diminish their aroma. Immediately remove the blanched perilla from the boiling water and plunge them into cold water to cool them down and preserve their vibrant green color.
Step 3
Gently but firmly squeeze out the excess water from the cooled, blanched perilla leaves using both hands. Properly draining the water is crucial for the seasoning to adhere well and create a delicious namul. After squeezing, the amount of perilla leaves will reduce significantly, fitting easily into one hand. Before adding the seasonings, gently separate the squeezed perilla leaves to ensure the dressing coats them evenly.
Step 4
Since the amount of perilla leaves is small, feel free to season them by eye. Add soy sauce for a deep flavor, salt to adjust the taste, minced garlic for a fragrant touch, sesame seeds for nuttiness, and perilla oil to enhance the perilla’s unique aroma. It’s best to taste and adjust the seasoning as you go, rather than strictly measuring.
Step 5
As this dish was prepared late at night for breakfast the next morning, I seasoned it slightly on the saltier side. Namul can taste fine when eaten immediately but might become too salty if left to sit. However, to ensure it’s perfect for the next day, it’s often better to err on the side of slightly saltier, as the flavor can mellow overnight. This is how I quickly made seasoned perilla leaves for a fragrant breakfast.
