Perilla Leaves (Kkaennipsoon) Seasoned with Doenjang (Fermented Soybean Paste)
A Savory and Fragrant Perilla Leaves Salad with Doenjang Dressing
We’ve prepared a delicious and savory seasoned perilla leaves dish using young perilla shoots and doenjang. It’s wonderfully tender and aromatic. Enjoy this simple yet flavorful side dish!
Ingredients
- Blanched young perilla leaves, 1 handful
- Garlic, 2 cloves
- Scallions, 2 stalks
- Doenjang (Korean fermented soybean paste), 1 Tbsp
- Sesame oil, 1 tsp
- Toasted sesame seeds, 2 tsp
Cooking Instructions
Step 1
First, carefully trim the young perilla leaves, removing any tough stems or wilted leaves. Rinse them thoroughly under running water to wash off any dirt or dust.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add the prepared perilla leaves and blanch them for about 30 seconds to 1 minute. Be careful not to overcook, as this can make them mushy.
Step 3
Immediately transfer the blanched perilla leaves to a bowl of cold water to stop the cooking process and cool them down. This step helps retain their vibrant green color and maintains a pleasant crisp texture.
Step 4
Prepare the additional ingredients for the seasoning. Mince the garlic cloves finely. Chop the scallions into small pieces. These aromatics will add depth to the dressing.
Step 5
Gently squeeze out any excess water from the cooled perilla leaves. Then, chop the leaves into 2-3 bite-sized pieces. Avoid chopping them too finely, as you want to retain some texture when eating.
Step 6
In a mixing bowl, combine the chopped perilla leaves, doenjang (1 Tbsp), chopped scallions, minced garlic, sesame oil (1 tsp), and toasted sesame seeds (2 tsp). Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. You can adjust the amount of doenjang based on its saltiness.
Step 7
Transfer the seasoned perilla leaves to a serving plate. Your delicious and healthy Kkaennipsoon Doenjang Muchim is now ready to be enjoyed!
