Savory Stir-Fried Perilla Leaves (Kkaet-sun Bokkeum)
A Delightful Balance: Stir-Fried Perilla Leaves with a Hint of Bitterness and Rich Savory Flavor
Let’s transform fresh perilla shoots into a wonderfully savory and slightly nutty side dish! We’ll gently blanch them to retain their unique subtle bitterness, then stir-fry with aromatic seasonings for a dish that perfectly complements your rice. This recipe is a simple yet healthy way to enjoy seasonal greens.
Main Ingredients- 1 bag (approx. 200g) fresh perilla shoots
- 2 Tbsp minced green onion
Seasoning Ingredients- 1/2 Tbsp coarse salt (for blanching)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp perilla oil (deulgireum)
- 1 Tbsp minced garlic
- 2/3 Tbsp plum extract (maesilcheong)
- Plenty of toasted sesame seeds (for garnish)
- 1/2 Tbsp coarse salt (for blanching)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp perilla oil (deulgireum)
- 1 Tbsp minced garlic
- 2/3 Tbsp plum extract (maesilcheong)
- Plenty of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare Ingredients: Gather your fresh perilla shoots (about 1 bag), minced green onion, and all the seasoning ingredients. Rinse the perilla shoots thoroughly under running water.
Step 2
Trim Perilla Shoots: Remove any tough or woody stems from the perilla shoots. Select the tender shoots for cooking. As shown in the video, trim them into bite-sized pieces.
Step 3
Blanch Perilla Shoots: Bring a pot of water to a rolling boil. Add 1/2 Tbsp of coarse salt to the boiling water. Carefully add the trimmed perilla shoots and blanch for about 1 minute. This brief blanching helps to reduce any strong bitterness and brightens their green color.
Step 4
Rinse and Squeeze Dry: Immediately transfer the blanched perilla shoots into a bowl of cold water to stop the cooking and cool them down. Once cooled, gently squeeze out as much water as possible using your hands. Thoroughly draining the shoots is crucial for a non-watery, delicious stir-fry. Once drained, chop the perilla shoots into manageable pieces (about 3-4 cm long) and place them in a mixing bowl.
Step 5
Season and Marinate: To the drained perilla shoots, add 2 Tbsp of soup soy sauce, 2 Tbsp of perilla oil, 2/3 Tbsp of plum extract, and 1 Tbsp of minced garlic. Gently mix and massage the seasonings into the shoots with your hands until evenly coated. This step allows the flavors to meld beautifully.
Step 6
Stir-fry for Aroma: Now, let’s stir-fry the marinated perilla shoots. Place a pan over medium heat and add the seasoned perilla shoots. Stir-fry for about 2-3 minutes, allowing the flavors to deepen and the nutty aroma of the perilla oil to infuse. Add the 2 Tbsp of minced green onion during the last minute of stir-frying, mixing lightly, to enhance the fragrance.
Step 7
Garnish and Serve: Just before turning off the heat, sprinkle generously with toasted sesame seeds and give it a final gentle mix. Your delicious Stir-Fried Perilla Shoots are ready! Enjoy this harmonious blend of slightly bitter perilla, nutty perilla oil, pungent garlic, and fragrant green onion – a perfect side dish for any meal.
