Aromatic Perilla Shoot Salad (Kkaetsoon Namul Muchim)
#PerillaRecipe #KkaetsoonRecipe #EasyKkaetsoonNamul #FragrantPerillaShoot Salad
After purchasing a generous bunch of perilla shoots, I used some for toppings and stir-fried some with grilled clams. To prevent spoilage, I quickly decided to prepare them as a seasoned vegetable side dish (namul). This is a super simple Kkaetsoon Namul Muchim, blanched in boiling water with salt, squeezed dry, and seasoned with Guk-ganjang (Korean soy sauce for soup).
Ingredients- 2 cups perilla shoots (kkaetsoon)
- 1 tsp coarse salt (for blanching)
- 1 tsp Guk-ganjang (Korean soup soy sauce)
- 1 tsp minced garlic
- 1 tsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the perilla shoots thoroughly to ensure they are clean. Bring a pot of water to a rolling boil, and add 1 teaspoon of coarse salt. Once the water is boiling, add the washed perilla shoots and blanch them for about 30 seconds to 1 minute. Be careful not to over-blanch, as they can become mushy.
Step 2
Immediately after blanching, rinse the perilla shoots under cold running water to cool them down. This stops the cooking process from residual heat and helps maintain their fresh green color. Once thoroughly cooled, gently but firmly squeeze out as much water as possible with your hands. Excess water can make the namul taste diluted.
Step 3
Now it’s time to season the squeezed perilla shoots. Place them in a bowl and add 1 teaspoon of minced garlic, 1 teaspoon of Guk-ganjang, and 1 teaspoon of sesame oil. For a deeper savory flavor, you can substitute the Guk-ganjang with anchovy sauce (myeolchi aekjeot). Gently toss and mix the shoots with the seasonings using your hands until well combined.
Step 4
Finally, sprinkle with toasted sesame seeds for garnish. The charm of perilla shoot namul lies in its subtle, fragrant aroma. It’s best to highlight the natural flavor of the perilla shoots rather than adding strong seasonings or sweetness. Seasoning lightly with Guk-ganjang allows you to fully appreciate the unique taste of the kkaetsoon. Serve this delightful namul with a bowl of freshly cooked warm rice and enjoy!
