Fresh Perilla Leaves Salad (Bibimnamul Muchim)
Fresh Perilla Leaves Salad (Bibimnamul Muchim)
Spicy and Savory Perilla Leaves Salad with Chili Powder
Discover the delightful taste of fresh perilla leaves, harvested from my own garden! I’ve selected the tenderest young leaves, just before they set seeds, to create this simple yet incredibly flavorful salad. This recipe focuses on highlighting the natural, earthy aroma and crisp texture of perilla leaves. Seasoned with a light hand, using only soy sauce-based fish sauce (chamchi-aek) and a hint of chili, this dish offers a clean, refreshing taste that pairs perfectly with any meal. Follow these easy, detailed steps to recreate this healthy and delicious side dish.
Main Ingredients- 100g Perilla leaves (cleaned thoroughly)
- 1 Tbsp Coarse sea salt (for blanching)
- 1/4 Daepsa (Korean green onion), finely chopped
Seasoning- 1 Tbsp Chamchi-aek (fish sauce alternative, or light soy sauce)
- 1/2 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1/2 Tbsp Minced garlic (use 1 Tbsp if you love garlic flavor)
- 1/2 Tbsp Maesilcheong (plum extract syrup, for sweetness and depth)
- 1 Tbsp Toasted sesame seeds (more for extra nuttiness)
- 1 Tbsp Toasted sesame oil (for final aroma and richness)
- 1 Tbsp Chamchi-aek (fish sauce alternative, or light soy sauce)
- 1/2 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1/2 Tbsp Minced garlic (use 1 Tbsp if you love garlic flavor)
- 1/2 Tbsp Maesilcheong (plum extract syrup, for sweetness and depth)
- 1 Tbsp Toasted sesame seeds (more for extra nuttiness)
- 1 Tbsp Toasted sesame oil (for final aroma and richness)
Cooking Instructions
Step 1
The recent rains have made the perilla leaves incredibly fresh and vibrant. Let’s make a delicious salad with these garden-fresh greens!
Step 2
Bring a pot of water to a rolling boil. Add 1 tablespoon of coarse sea salt. Gently place the cleaned perilla leaves into the boiling water. As soon as the leaves turn a bright, vivid green (this happens quickly, in about 30-60 seconds), turn off the heat. Let them sit in the hot water for just about 1 minute more, then immediately remove them and rinse thoroughly under cold running water. This quick blanching method preserves their crisp texture and bright color.
Step 3
Gently squeeze the excess water from the blanched perilla leaves. Be careful not to wring them out too hard, as this can bruise the leaves or release too much moisture, affecting the texture. Place the lightly squeezed leaves into a mixing bowl. Add all the seasoning ingredients except for the sesame oil: chamchi-aek, gochugaru, minced garlic, maesilcheong, and toasted sesame seeds. Gently toss the leaves with your hands to distribute the seasonings evenly. Avoid overmixing, which can make the leaves mushy.
Step 4
Finally, drizzle in 1 tablespoon of toasted sesame oil and give it one last gentle toss. This adds a wonderful nutty aroma and richness to the finished salad. Adding the sesame oil at the end helps preserve its fragrance.
Step 5
If you usually prepare perilla leaves with gochujang or doenjang, try this recipe using only chamchi-aek. You’ll discover a completely different, wonderfully clean, and profound flavor that truly highlights the perilla leaves themselves. It’s a simple yet deeply satisfying way to enjoy this herb.
Step 6
I hear that vegetable prices are quite high these days! Fortunately, I can supplement our meals with produce from my garden. However, gardening has its limits, and there’s always more to do. The season for planting napa cabbage seedlings is approaching, so I need to get busy in the garden again. Enjoy your healthy meals with seasonal greens!
