Savory Perilla Leaf Jangjorim (Braised Soy Sauce Perilla Leaves)
(Cancer-Preventing Recipe) Braised Perilla Leaves with Perilla Seeds
A flavorful side dish with a wonderfully aromatic scent that will make you want to eat it with rice. This dish highlights the fragrant essence of perilla leaves, creating a delightful culinary experience.
Main Ingredients
- 2 bundles of perilla leaves (shiso leaves), washed and prepared
- 1/2 medium red onion, thinly sliced
- A small amount of green onion, chopped
Seasoning Ingredients
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 5 Tbsp water
- 1/2 Tbsp minced garlic (adjust to taste)
- A pinch of toasted sesame seeds (for garnish)
- 1/2 tsp natural seasoning powder (made from anchovy, pollack, mushroom, shrimp, kelp broth)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sesame oil
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 5 Tbsp water
- 1/2 Tbsp minced garlic (adjust to taste)
- A pinch of toasted sesame seeds (for garnish)
- 1/2 tsp natural seasoning powder (made from anchovy, pollack, mushroom, shrimp, kelp broth)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Gently wash the perilla leaves, being careful not to damage them, and pat them dry. Cut them into manageable pieces, about 3-4 sections each. Avoid cutting them too small, as they might become mushy during cooking. Set aside.
Step 2
Let’s talk about the natural seasoning powder. It’s typically made from dried ingredients used for making broth, such as anchovies, pollack, mushrooms, shrimp, and kelp. This powder adds a deep umami flavor and is convenient as it eliminates the need to make separate broth. We’ll use this natural seasoning powder to create a rich taste in this recipe.
Step 3
Using too much natural seasoning powder can overpower the original flavor of the main ingredient, the perilla leaves. To maintain a balance of flavors, use only about 1/2 teaspoon. If you feel it needs more flavor later, it’s best to taste and add a little at a time towards the end. The key is to let the natural taste of the ingredients shine through.
Step 4
In a pot or deep pan, combine the prepared perilla leaves, thinly sliced red onion, and chopped green onion. Add 1 tablespoon of Korean soy sauce, 5 tablespoons of water, 1/2 tablespoon of minced garlic, 1/2 teaspoon of natural seasoning powder, and 1 tablespoon of gochugaru. Gently toss everything together to ensure the seasonings coat the ingredients evenly.
Step 5
Place the seasoned perilla leaves in the pot and cover with a lid. Braise over low heat. You can start with medium heat for a quick boil, then reduce the heat to low once steam starts rising. Cover and cook for about 5-7 minutes. This allows the perilla leaves to soften and absorb the flavors of the seasoning.
Step 6
Once the perilla leaves are tender and the sauce has reduced slightly, remove the lid. Increase the heat to medium and stir occasionally with a spatula for about 1-2 minutes, until the sauce thickens slightly and doesn’t stick to the bottom. Finally, drizzle in 1/2 tablespoon of sesame oil for a nutty aroma and sprinkle with toasted sesame seeds. Your delicious perilla leaf jangjorim is ready! It’s wonderful served immediately while warm, or you can let it cool to allow the flavors to meld even further.
