Stir-Fried Perilla Leaves (Kkaennip Sun Bokkeum)
Stir-Fried Perilla Leaves (Kkaennip Sun Bokkeum)
Fragrant Summer Perilla Leaf Stir-Fry Recipe
Introducing a delicious stir-fried perilla leaf recipe bursting with the aromatic scent of fresh perilla. This healthy side dish is easy to make with tender, seasonal perilla leaves, perfect for a light and flavorful meal.
Key Ingredients- Perilla leaves (Kkaennip Sun) 150-180g
For Blanching- Coarse salt 1/2 Tbsp
Seasoning- Korean soy sauce for soup (Guk-ganjang) 2 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp (or crushed sesame seeds)
For Stir-Frying- Cooking oil 2 Tbsp (or other vegetable oil)
- Minced garlic 1 Tbsp
- Ground perilla seeds (Deulkkae-garu) 1 Tbsp (optional, to taste)
- Coarse salt 1/2 Tbsp
Seasoning- Korean soy sauce for soup (Guk-ganjang) 2 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp (or crushed sesame seeds)
For Stir-Frying- Cooking oil 2 Tbsp (or other vegetable oil)
- Minced garlic 1 Tbsp
- Ground perilla seeds (Deulkkae-garu) 1 Tbsp (optional, to taste)
- Cooking oil 2 Tbsp (or other vegetable oil)
- Minced garlic 1 Tbsp
- Ground perilla seeds (Deulkkae-garu) 1 Tbsp (optional, to taste)
Cooking Instructions
Step 1
Prepare the blanching water by bringing a pot of water to a boil over high heat, adding 1/2 Tbsp of coarse salt. Adding coarse salt helps to brighten the color of the perilla leaves and reduce any bitterness.
Step 2
While the water is heating, prepare the perilla leaves. Most perilla leaves from markets are already well-trimmed, but if you find any tough, thick stems, simply remove them. If the leaves are already attached in bite-sized portions, you can use them as they are.
Step 3
Once the water is boiling vigorously, add the prepared perilla leaves.
Step 4
Add the perilla leaves and
Step 5
blanch for just 1 minute. Perilla leaves can become mushy and lose their texture if overcooked, so a very short blanching time is crucial.
Step 6
Immediately after blanching, drain the perilla leaves and rinse them under cold running water to cool them down. Rinsing with cold water helps maintain their crispness and stops the cooking process.
Step 7
Squeeze out the excess water thoroughly. The amount of perilla leaves will significantly reduce after blanching and draining; it will likely amount to just one handful. Ensure you squeeze out as much water as possible to prevent the stir-fry from becoming watery.
Step 8
Place the drained perilla leaves in a bowl. Add 2 Tbsp of Korean soy sauce, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds (or crushed sesame seeds). Gently mix and toss the ingredients with your hands until evenly coated. Honestly, you could enjoy them right at this stage as a delicious seasoned perilla leaf side dish.
Step 9
Heat 2 Tbsp of cooking oil (or your preferred oil) in a pan over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant.
Step 10
Once the garlic is fragrant, add the seasoned perilla leaves to the pan and stir-fry quickly. To prevent the perilla leaves from becoming tough, stir-fry for only 1-2 minutes, just enough to evaporate any remaining moisture. This is the key to a tender texture.
Step 11
If you enjoy ground perilla seeds, add 1 Tbsp of ground perilla seeds at this stage and stir-fry briefly. This will add a nutty flavor and deeper taste. (I didn’t add it, but I highly recommend trying it!)
Step 12
A quick stir-fry completes this fragrant and delicious perilla leaf dish! It’s a wonderful summer side dish that pairs exceptionally well with freshly steamed rice!
