Sautéed Perilla Leaves: Aromatic and Flavorful Side Dish
Recipe for Delicious Sautéed Perilla Leaves (Kkaennip-sun Bokkeum)
Discover how to make a fragrant and tasty sautéed perilla leaves dish, bursting with the fresh aroma of spring. The slightly bitter and sweet perilla scent will fill your mouth, making it an irresistible side for rice. Enjoy a healthy homemade meal with this simple yet nutritious recipe!
Main Ingredients
- 1 bunch perilla leaves (approx. 230g)
- A pinch of coarse salt (for blanching)
- A little cooking oil (for sautéing)
Seasoning Ingredients
- 1 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 2/3 Tbsp soup soy sauce (Guk-ganjang)
- 1/3 Tbsp tuna extract (Chamchi-aekjeot)
- 1 Tbsp ground perilla seeds
- 1 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 2/3 Tbsp soup soy sauce (Guk-ganjang)
- 1/3 Tbsp tuna extract (Chamchi-aekjeot)
- 1 Tbsp ground perilla seeds
Cooking Instructions
Step 1
First, inspect the perilla leaves. Trim off any tough, thick stems and any wilted or damaged leaves. Tender stems can be kept as they are.
Step 2
Rinse the trimmed perilla leaves thoroughly 2-3 times under running water to remove any dirt or debris. Rinse gently to preserve their delicate aroma.
Step 3
Bring a pot of water to a rolling boil with a pinch of coarse salt. Adding salt while boiling helps to maintain the vibrant green color of the perilla leaves and reduces their slight bitterness.
Step 4
Once the water is boiling, add the rinsed perilla leaves and blanch them just until they wilt, about 30 seconds to 1 minute. Avoid overcooking them until they become mushy. Stir them gently once during blanching to ensure even cooking.
Step 5
Immediately after blanching, rinse the perilla leaves under cold running water to stop the cooking process and cool them down. This helps to retain their crisp texture and prevent them from becoming too soft. Quick rinsing is key.
Step 6
Gently squeeze the cold-rinsed perilla leaves with your hands to remove excess water. Do not squeeze them too tightly, as this can make them dry and tough when sautéed. They should remain slightly moist. Cut them into bite-sized pieces (about 3-4 cm long).
Step 7
Finely chop the green onions to be added to the seasoning.
Step 8
In a large bowl, combine the cut perilla leaves with all the seasoning ingredients (perilla oil, minced garlic, chopped green onion, soup soy sauce, tuna extract). Gently mix and massage the ingredients into the leaves with your fingertips until well combined. The key is to coat the leaves evenly without breaking them.
Step 9
Heat a lightly oiled pan over medium-high heat. Add the seasoned perilla leaves and sauté quickly for about 30 seconds, just enough to coat them with the seasonings. Finally, add the ground perilla seeds and stir-fry for another 30 seconds until fragrant. Be careful not to overcook, as this can diminish the perilla’s aroma.
Step 10
Your delicious sautéed perilla leaves, with their wonderful aroma filling the air, are now ready! Enjoy this delightful dish with a bowl of warm rice.
