Chewy Squid and Fragrant Perilla Leaf Rolls: A Perfect Combination!
How to Make Perilla Leaf Rice Rolls with Pork and Squid – A Delicious Fusion
Discover the delightful surprise hidden within fresh perilla leaves: a flavorful mix of pork and squid bibimbap! Each bite offers a symphony of textures and aromatic flavors that will surely impress. This recipe is simple yet special, perfect for making any day feel extraordinary.
Main Ingredients- 2 bowls of warm cooked rice
- 100g ground pork
- 1 squid, cleaned (body and tentacles)
- 2 fresh perilla leaves (for wrapping)
- 20 large perilla leaves (for wrapping)
- 1 Tbsp cooking oil
Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp gochujang (Korean chili paste)
- 1 tsp cheongju (rice wine for cooking)
- 1 tsp oligodang (corn syrup) or mulyeot (rice syrup)
- 1 Tbsp minced garlic
- 1 tsp soy sauce
- A pinch of black pepper
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp gochujang (Korean chili paste)
- 1 tsp cheongju (rice wine for cooking)
- 1 tsp oligodang (corn syrup) or mulyeot (rice syrup)
- 1 Tbsp minced garlic
- 1 tsp soy sauce
- A pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly clean the squid, removing the innards and cartilage. Finely mince both the squid body and tentacles. Similarly, wash and finely chop the two large cabbage leaves. Mincing the ingredients finely will result in a tender texture and allow the flavors to meld beautifully.
Step 2
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the ground pork and stir-fry, breaking it apart so it doesn’t clump. Searing the pork quickly will help retain its delicious juices.
Step 3
Once the pork is about 50% cooked and has turned white on the surface, add the minced squid. Stir-fry them together. Be careful not to overcook the squid, as it can become tough. Cook just until it changes color and then proceed to the next step.
Step 4
When the squid turns translucent and is nearly cooked, add the minced cabbage leaves. Continue to stir-fry until the cabbage becomes translucent and tender. The natural sweetness of the cabbage will enhance the overall flavor of the rice filling.
Step 5
When the pork and squid are almost fully cooked, turn off the heat temporarily. Now, add all the seasoning ingredients: 1 Tbsp minced garlic, 1 Tbsp gochugaru, 1 tsp gochujang, 1 tsp cheongju, 1 tsp soy sauce, 1 tsp oligodang, and a pinch of black pepper. Mix everything thoroughly. Once combined, turn the heat back on to medium-low and let the mixture simmer until the flavors have melded and the sauce has slightly thickened. Stir occasionally to prevent sticking.
Step 6
Once the flavorful pork and squid mixture is ready, add the 2 bowls of warm cooked rice. Gently mix with a spatula until the rice is well combined with the filling. Be careful not to mash the rice grains; you want a bibimbap-like consistency.
Step 7
Wash the large, fresh perilla leaves thoroughly under running water. Briefly blanch them in boiling water for about 5 seconds, then immediately remove. This quick blanching softens the leaves, making them easier to roll while preserving their fragrant aroma. Rinse them in cold water and drain well.
Step 8
Now it’s time to assemble the rolls! Lay a blanched perilla leaf flat. Place a rounded portion of the rice and squid mixture in the center. Fold the bottom edge of the leaf over the filling to secure it, then fold in the sides, and finally roll it up tightly. This will create a beautiful and neat squid and perilla leaf rice roll. Enjoy your delicious creation!
