Fragrant Perilla Leaf Rice Rolls (Kkaennip Ssambap)
Simple and Neat Lunch Menu: Making Perilla Leaf Rice Rolls
Introducing Perilla Leaf Rice Rolls, a dish you can enjoy fresh year-round. Made with simple ingredients, it’s perfect for a satisfying and delicious meal during busy days. The harmony of the subtle perilla leaf aroma and the savory filling is truly delightful.
Ingredients- 1 bowl of warm rice (approx. 200g)
- 1 can of tuna (150g)
- 1 cup of well-fermented kimchi (approx. 150g)
- 10 fresh perilla leaves
- 1/3 Tbsp sugar (approx. 5g)
- 1 Tbsp sesame oil (approx. 15ml)
- 1/2 Tbsp soy sauce (approx. 7.5ml)
- 1 Tbsp toasted sesame seeds (ground)
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make the Perilla Leaf Rice Rolls. Ensure the rice is warm and use well-fermented kimchi for the best flavor.
Step 2
Gently wash each fresh perilla leaf under running water. If you’re concerned about pesticide residue, soaking the leaves briefly in water with a few drops of vinegar before rinsing can provide extra peace of mind. Bring a pot of water to a boil, add a pinch of salt, and carefully blanch the perilla leaves for just a few seconds until they wilt slightly. Immediately remove them, rinse in cold water to stop the cooking, drain, and let them cool. Be careful not to over-blanch, as this can diminish their aroma and make them mushy.
Step 3
Finely chop the well-fermented kimchi using scissors. Drain the oil thoroughly from the tuna can using a sieve. Lightly oil a pan and sauté the chopped kimchi until softened. Once the kimchi is tender, add the drained tuna and stir-fry together. To balance the sourness and slight bitterness of the kimchi, add 1/3 Tbsp of sugar. You can adjust the amount of sugar based on the acidity and fermentation level of your kimchi.
Step 4
Add the bowl of warm rice to the sautéed kimchi and tuna mixture. Mix thoroughly with a spatula until the rice is well combined with the other ingredients. Once mixed, add 1/2 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Stir everything together evenly to create the filling for the rice rolls. Tip: If your kimchi is very salty, you might want to omit the soy sauce to avoid making the rolls too salty. This seasoned rice mixture can also be used as a delicious fried rice base if topped with a fried egg after cooling slightly.
Step 5
Allow the seasoned rice mixture to cool slightly before forming. Take a portion of the mixture, about a bite-sized amount, and gently shape it into a round ball with your hands. Place the rice ball in the center of a perilla leaf. Fold the edges of the perilla leaf over the rice to enclose it neatly, like a small bundle. It’s a good idea to trim off the tough stem end of the perilla leaf for a better texture before folding. Arrange the completed Perilla Leaf Rice Rolls attractively on a serving plate.
Step 6
And there you have it – delicious Perilla Leaf Rice Rolls! These are a fantastic option for packed lunches, offering a unique and appealing flavor. They are easy to eat in bite-sized portions, and the subtle aroma of the perilla leaf really enhances the overall taste. If you have picky eaters, these rolls can be a great way to introduce them to perilla leaves. Enjoy your meal!
