Savory Blanched Perilla Leaves Salad: A Flavorful and Healthy Side Dish
Savory Blanched Perilla Leaves Salad: A Flavorful and Healthy Side Dish
The Ultimate Home Cooking Recipe: Delicious Perilla Leaves Salad Made with Fresh Greens
Learn how to make a fragrant and delicious perilla leaves salad using fresh greens, as if just picked from the garden. Enhance the natural flavor of perilla with simple seasonings, and create a perfect side dish that will make you want to eat more rice! Let’s make this perilla leaves salad right now!
Ingredients- 2 handfuls of blanched perilla leaves (about two handfuls when held)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp regular soy sauce (jin-ganjang)
- 1.5 Tbsp sesame oil (1 tablespoon and a half)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (or substitute with sugar or corn syrup)
- 1 Tbsp toasted or crushed sesame seeds
Cooking Instructions
Step 1
Here are the fresh perilla leaves, the star of today’s dish. Their crisp freshness, as if just picked from the garden, will add a deeper flavor to your meal.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt. Adding salt helps to maintain the vibrant green color of the perilla leaves and reduces any gamey flavor.
Step 3
Add the washed perilla leaves to the boiling salted water. Make sure to add enough so that the leaves are fully submerged in the water.
Step 4
Using a ladle or strainer, press down on the perilla leaves to keep them submerged in the vigorously boiling water. This ensures they cook evenly and retain their beautiful color.
Step 5
Flip the perilla leaves over and press them down again to submerge them in the water. This step ensures even cooking throughout.
Step 6
Once the perilla leaves have wilted and become tender, remove them immediately. It’s crucial to take them out as soon as they are softened after boiling them in salted water, pressing, and flipping. Overcooking can make them mushy.
Step 7
Immediately rinse the blanched perilla leaves under cold running water to cool them down. Rinsing them 2-3 times while gently shaking will help remove any residue and maintain a crisp texture.
Step 8
Drain the washed perilla leaves in a colander. Proper draining is important so the seasoning doesn’t become diluted and the salad tastes flavorful.
Step 9
Gently squeeze out any remaining water from the perilla leaves with your hands. You should have about two handfuls of blanched and squeezed perilla leaves.
Step 10
Now, let’s make the delicious seasoning. In a large bowl, combine 1 Tbsp soy sauce for soup, 2 Tbsp regular soy sauce, 1.5 Tbsp sesame oil, 1/2 Tbsp red pepper flakes, 1 Tbsp minced garlic, 1 Tbsp plum extract, and 1 Tbsp sesame seeds. Mix them well with a spoon. Plum extract adds a subtle sweetness and umami flavor.
Step 11
Add the squeezed perilla leaves to the prepared seasoning mixture. Gently loosen any clumps of leaves.
Step 12
Gently toss and mix the perilla leaves with your hands, ensuring the seasoning coats them evenly. Be careful not to crush the leaves; mix gently so they absorb the flavors. Thoroughly mixing is key!
Step 13
Your fragrant and delicious blanched perilla leaves salad is ready! It tastes even better with a warm bowl of rice. Enjoy your meal!
