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