Perilla Leaf Steamed: A Refreshing and Nutritious Side Dish

 

Perilla leaves, also known as shiso leaves, are a popular ingredient in Korean cuisine. They are packed with nutrients, including calcium, vitamin A, C, and E, and have a unique flavor that is both refreshing and slightly peppery. Perilla leaf steamed, or kkaennip jjim, is a simple and easy-to-make side dish that is perfect for a hot summer day.

Perilla Leaf Steamed Recipe

Ingredients:

• 500g perilla leaves
• 1/2 onion, thinly sliced
• 1/2 carrot, thinly sliced
• 2 scallions, thinly sliced
• 3 cloves garlic, minced
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 1 tablespoon gochugaru (Korean chili powder)
• 100ml water
• A pinch of black pepper
• Sesame seeds for garnish

Instructions:

1. Wash the perilla leaves thoroughly and pat them dry with a paper towel.
2. In a large bowl, combine the onion, carrot, scallions, garlic, soy sauce, sesame oil, sugar, gochugaru, water, and black pepper. Mix well.
3. Add the perilla leaves to the bowl and toss gently to coat them evenly with the sauce.
4. Place the perilla leaves in a steamer basket and steam for 10 minutes, or until the leaves are wilted and tender.
5. Once the perilla leaves are steamed, sprinkle them with sesame seeds and serve immediately.

Tips:

• Be careful not to oversteam the perilla leaves, as they will become tough and chewy.
• You can adjust the amount of gochugaru to your taste preference.
• For a richer flavor, add a tablespoon of anchovy sauce to the sauce.
• Perilla leaf steamed can be served as a side dish with rice, or it can be used as a filling for wraps or sandwiches.