Aromatic Anchovy & Perilla Leaf Steamed Dish: The Quintessential Side Dish for Rice
Altoran Chef Kim Ha-jin’s Flavorful Anchovy and Perilla Leaf Steamed Dish Recipe to Revive Your Appetite
I’m a regular viewer of Altoran, a show often broadcast late at night. I particularly trust and follow the recipes from renowned culinary researcher Chef Kim Ha-jin, so I watch it consistently. Today, I’m sharing the Anchovy and Perilla Leaf Steamed dish recipe introduced on a recent episode. The secret technique of using dried anchovies for broth directly in the dish eliminates the need to boil a separate broth, resulting in a deeper, richer umami flavor. The harmony of fragrant perilla leaves and savory anchovies, with a touch of spicy kick, makes this a dangerously addictive side dish that will have you finishing a bowl of rice in no time! I’ll guide you through it step-by-step so anyone can easily follow along!
Main Ingredients- 5 bundles of fresh perilla leaves (approx. 50 leaves)
- 50g dried anchovies for broth (gutted)
- 10 whole garlic cloves (peeled)
- 2 fresh king oyster mushrooms
- 5 spicy Cheongyang chili peppers
- 5 Korean green chili peppers (kkwarigochu)
Perilla Leaf Seasoning- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Jin Ganjang (Korean soy sauce for soup/stew)
- 1/2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Perilla oil
- 1 Tbsp Ground sesame seeds
- 1 stalk Green onion (finely chopped)
- 1 Tbsp Minced garlic
- 2 Green chili peppers (finely chopped)
- A small amount of Carrot (finely julienned)
Braising Liquid- 2 cups Water
- 4 Tbsp Mirin (rice wine)
- 3 Tbsp Jin Ganjang (Korean soy sauce for soup/stew)
- 1 Tbsp Jocheong (corn syrup)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Jin Ganjang (Korean soy sauce for soup/stew)
- 1/2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Perilla oil
- 1 Tbsp Ground sesame seeds
- 1 stalk Green onion (finely chopped)
- 1 Tbsp Minced garlic
- 2 Green chili peppers (finely chopped)
- A small amount of Carrot (finely julienned)
Braising Liquid- 2 cups Water
- 4 Tbsp Mirin (rice wine)
- 3 Tbsp Jin Ganjang (Korean soy sauce for soup/stew)
- 1 Tbsp Jocheong (corn syrup)
Cooking Instructions
Step 1
First, we’ll remove any fishy odor from the anchovies and make them more savory. Heat a dry frying pan over medium-low heat, then add the dried anchovies and stir-fry until crispy without burning. Once the anchovies are thoroughly roasted, gently shake off or strain out any fine anchovy powder that might feel gritty when eaten. Roasting them this way removes the characteristic fishy taste and results in a much cleaner flavor.
Step 2
Now, let’s make the perilla leaf seasoning! First, finely chop or julienne the fragrant green onion and sweet carrot. In a bowl, combine the gochugaru, jin ganjang, sugar, perilla oil, ground sesame seeds, minced garlic, green chili peppers, and the prepared green onion and carrot. Mix well with a spoon to create the seasoning. Taste and adjust the soy sauce or sugar according to your preference. Spread this seasoning evenly onto the clean, dried perilla leaves, layering 2-3 leaves at a time and coating them thoroughly with the marinade.
Step 3
It’s time to make the delicious braising liquid. In a pot, combine 2 cups of water, 4 tablespoons of mirin, 3 tablespoons of jin ganjang, and 1 tablespoon of jocheong. Bring to a boil over medium heat. The jocheong adds a subtle sweetness and a glossy finish. Once the liquid starts boiling, reduce the heat to low and simmer for a bit longer until the ingredients are well combined and the sauce thickens slightly.
Step 4
Now, add the roasted anchovies and the Cheongyang chili peppers, which will add a spicy kick, to the simmering braising liquid. Let it simmer for a moment after adding the anchovies to allow their flavor to infuse into the liquid. Then, add the whole garlic cloves, king oyster mushrooms, and Korean green chili peppers, all cut into bite-sized pieces. The aroma from the garlic, mushrooms, and chili peppers will make the broth even richer. Cook for another moment to let the flavors meld together.
Step 5
Now it’s time to artfully arrange the seasoned perilla leaves in the pot. Place the perilla leaves so that the stem ends point outwards, creating a visually appealing arrangement. Layering the leaves like this helps them maintain their shape even as they shrink when cooked. The perilla leaves will become tender and absorb the seasoning evenly as they cook.
Step 6
Finally, ladle the hot braising liquid you just prepared over the perilla leaves. Pouring the hot liquid over the top helps the perilla leaves cook thoroughly from the inside out and enhances the overall flavor of the steamed dish. After pouring the liquid, immediately cover the pot with a lid and steam over low heat for about 5-7 minutes, or until the perilla leaves are tender. Your delicious Anchovy and Perilla Leaf Steamed dish is now complete! Serve it over freshly steamed rice and enjoy.
