Aromatic Perilla Leaf Wraps with Hearty Tuna Doenjang Jangjorim
How to Make Delicious Perilla Leaf Wraps with Tuna Jangjorim
Here’s how to make refreshing Perilla Leaf Wraps and Tuna Jangjorim that will awaken your appetite! : )
For the Wraps- Fresh perilla leaves, as needed
- Cooked rice, as needed
For the Tuna Jangjorim- 1 can (200g) tuna, drained
- 1 Tbsp minced garlic
- 1/4 green onion, finely chopped
- 1/2 onion, finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp doenjang (Korean soybean paste)
- 1/2 cup water (approx. 100ml)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
- 1 can (200g) tuna, drained
- 1 Tbsp minced garlic
- 1/4 green onion, finely chopped
- 1/2 onion, finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp doenjang (Korean soybean paste)
- 1/2 cup water (approx. 100ml)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the tuna jangjorim. Trim the root end of the green onion and finely chop it.
Step 2
Peel the onion and dice it very finely. Finely chopped vegetables will make the jangjorim smoother and tastier.
Step 3
Remove the seeds from the red chili pepper, then halve it and finely chop. If you prefer it spicier, you can leave some seeds in or add some Cheongyang peppers.
Step 4
Trim the edges of the fresh perilla leaves and wash them thoroughly under running water. Blanch the perilla leaves in boiling water for about 20 seconds – just a quick dip! Be careful not to overcook them, or they’ll become mushy. Immediately rinse the blanched leaves under cold water to cool them down, then gently squeeze out excess water. This makes them easy to separate one by one without tearing.
Step 5
Now, let’s make the tuna jangjorim. Heat the oil drained from the tuna can in a pan (instead of cooking oil) over low heat. Add the chopped green onion and minced garlic, and stir-fry until fragrant. Sautéing the green onion and garlic well will bring out a savory depth of flavor.
Step 6
Once the green onion and garlic are lightly golden, add the finely chopped onion and red chili pepper. Stir-fry for about 1-2 minutes until the vegetables are slightly translucent.
Step 7
Add the seasoning base to the sautéed vegetables: 2 Tbsp doenjang, 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp sugar, and 1/2 cup of water.
Step 8
Using a spatula or spoon, stir everything well to combine, and simmer over medium heat. It’s important to stir occasionally to prevent lumps.
Step 9
When the sauce starts to bubble and simmer in the center, add the drained tuna. Gently mix it in and let it simmer for another moment to allow the flavors to meld together.
Step 10
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for an extra layer of aroma and flavor. Adding sesame oil at the end preserves its delicate fragrance.
Step 11
Sprinkle with toasted sesame seeds for a garnish, and your delicious Tuna Jangjorim is ready! ^^~
Step 12
Now, let’s assemble the wraps. Lay a blanched perilla leaf flat with the rough side facing up. Place about 1 tablespoon of cooked rice in the center of the leaf. You can adjust the amount of rice to your liking.
Step 13
Fold the sides of the perilla leaf inwards slightly, then tightly roll it up to form a bite-sized wrap. This helps keep the rice neatly contained. Serve the perilla leaf wraps with the homemade tuna jangjorim. It makes a satisfying and refreshing meal, even without many side dishes! ㅎㅎ
