Savory Steamed Perilla Leaves (Kkaennip Jjim) Recipe
The Ultimate Korean Home Cooking: How to Make Delicious Steamed Perilla Leaves That Will Make You Gobble Up a Bowl of Rice!
Transform your harvest of fresh, organic perilla leaves from the garden into a wonderfully flavorful steamed dish. Often enjoyed as wraps or kimchi, perilla leaves take on a new dimension with this savory jjim. It’s so delicious that it requires no other side dishes and will have you finishing a bowl of rice in no time. Let’s get started on making this easy and tasty perilla leaf jjim!
Steamed Perilla Leaves Ingredients
- 200 fresh perilla leaves
- 1 onion, thinly sliced
- 1 green onion, coarsely chopped
- 10 dried red dates, pitted and thinly sliced (optional)
- 3 Korean green chili peppers (Cheongyang peppers), finely chopped
- 1 piece carrot (about 5cm), thinly sliced
- 3 cups broth (anchovy-kelp broth or 2 coin-shaped broth cubes)
Flavorful Seasoning Sauce
- 3 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp tuna extract
- 2 Tbsp mirin (rice wine)
- 2 Tbsp white sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 1 handful medium dried anchovies (heads and guts removed)
- 2 Tbsp minced garlic
- 3 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp tuna extract
- 2 Tbsp mirin (rice wine)
- 2 Tbsp white sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 1 handful medium dried anchovies (heads and guts removed)
- 2 Tbsp minced garlic
Cooking Instructions
Step 1
Gently wash each perilla leaf under running water. Soak them in a vinegar-water solution for 10 minutes, then rinse thoroughly and drain well. Ensuring the leaves are dry will prevent them from becoming mushy.
Step 2
Wash all the vegetables that will be added to the steamer: onion, green onion, carrot, and chili peppers.
Step 3
Prepare the vegetables: remove the pits from the dried red dates and slice them thinly. Slice the onion and carrot into thin strips, similar in length to the perilla leaves. Finely chop the Korean green chili peppers for a touch of heat, and coarsely chop the green onion.
Step 4
For the dried anchovies, remove their heads and guts as they can impart a strong flavor. To reduce any fishiness, lightly toast them in the microwave for about 30 seconds until slightly dry. This step helps create a cleaner taste in the final dish.
Step 5
In a bowl, combine the 3 cups of broth with all the seasoning ingredients: soy sauce, fish sauce, tuna extract, mirin, sugar, gochugaru, sesame oil, perilla oil, sesame seeds, and minced garlic. Whisk everything together to create a delicious seasoning sauce. (Tip: If you don’t have broth, you can easily dissolve 2 coin-shaped broth cubes in warm water.)
Step 6
Now, let’s assemble the jjim. Start by spreading half of the sliced onions on the bottom of a pot. Layer the perilla leaves on top, about 5-6 leaves at a time, arranging them in a circular pattern. Evenly distribute the prepared dried anchovies among the layers of perilla leaves, and generously ladle the seasoning sauce over everything. Add the remaining sliced onions as you layer.
Step 7
Cover the pot tightly and bring to a boil over medium-high heat. Once steam starts to escape and condensation forms on the lid, reduce the heat to medium-low and steam for an additional 5 minutes. This allows the perilla leaves to become tender and absorb the rich flavors of the sauce. (Important Tip: For maximum aroma, add the sesame oil and toasted sesame seeds right at the end, or after turning off the heat, to preserve their fragrance.)
Step 8
Transfer the steamed perilla leaves to a serving dish. Your flavorful and appetite-whetting Kkaennip Jjim, a true ‘rice thief,’ is ready to be enjoyed with a warm bowl of rice!
