Korean•healthy
Steamed Perilla Leaves (Kkaennip Jjim)
Perilla leaves are steamed in a light sauce that allows you to enjoy the full flavor of Perilla without overwhelming it. Great side dish to rice. Ready in less than 10 minutes. Gluten Free (if using gluten free soy sauce like Tamari).
- Prep time
- 8 min
- Cook time
- 2 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 80 pieces perilla leaves
- 2 Tbsp Apple Lemon Soy Sauce
- 3/4 cup water
- 4 tsp anchovy sauce (myeolchi aekjeot) ((substitute fish sauce))
- 3 Tbsp cooking sake (rice wine)
- 1/2 cup green onions ((chopped))
- 1/2 cup onion ((finely chopped, blender works well))
- 1 Tbsp red chili powder ((Gochukaru))
- 1 Tbsp perilla oil
- 2 tsp sesame seeds
- 5 tsp anchovy sauce (myeolchi aekjeot) ((fish sauce))
- 1/4 tsp Korean soup soy sauce (guk ganjang)
- 3/4 cup water
- 3 Tbsp cooking sake (rice wine or mirin)
- 1 Tbsp red chili powder
- 1 Tbsp perilla oil
- 2 tsp sesame seeds
- 1/2 cup onion ((finely chopped, blender works well))
- 1/2 cup green onion ((chopped))
- 1/2 tsp maesil (green plum) syrup ((substitute 1/3 tsp sugar))
Instructions
- 1
Wash and drain perilla leaves. Layer them so they will dry easily.
- 2
Finely chop onion by hand or use an electric chopper or blender to do it.
- 3
Chop green onions.
- 4
Make seasoning sauce by adding and mixing all sauce ingredients in a bowl: