Fragrant Perilla Leaf and Soybean Paste Steamed Dish
Aromatic Steamed Perilla Leaves with Soybean Paste Recipe
I made this steamed perilla leaf dish with soybean paste using a recipe a friend shared. It’s a truly delicious side dish for the summer. The fresh aroma of perilla leaves combined with the savory soybean paste seasoning creates a rich and satisfying flavor. This recipe is simple yet packed with deep taste, perfect for a healthy and delightful summer meal.
Main Ingredients- 50 fresh perilla leaves
Seasoning Ingredients- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 Tbsp perilla oil
- 50ml water
- 5cm green onion, finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 1/2 green chili pepper, deseeded and finely chopped
- 1 cube concentrated stock (or 50ml anchovy-kelp broth)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 Tbsp perilla oil
- 50ml water
- 5cm green onion, finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 1/2 green chili pepper, deseeded and finely chopped
- 1 cube concentrated stock (or 50ml anchovy-kelp broth)
Cooking Instructions
Step 1
First, it’s important to prepare the perilla leaves thoroughly. Soak the perilla leaves in water with a little vinegar for about 10 minutes. This effectively removes any residue or impurities on the leaf surface. After soaking, rinse them carefully under running water. Finally, drain them completely on a colander so the seasoning adheres well and doesn’t slide off.
Step 2
Now, let’s prepare the vegetables that will add flavor to your steamed perilla leaves. Finely chop the green onion, using both the white and green parts. Remove the seeds from the chili peppers and mince them finely. Chopping them this small helps them mix well with the seasoning and distribute flavor evenly among the leaves.
Step 3
We’ll use concentrated stock to enhance the umami. Take one cube of concentrated stock and finely mince it with a knife or scissors. If you don’t have concentrated stock, you can use 50ml of broth made from anchovies and kelp. Using broth will give the steamed dish a deeper and richer flavor.
Step 4
It’s time to make the delicious seasoning paste. In a large bowl, combine 1 Tbsp of savory soybean paste, 1 Tbsp of minced garlic, 1 tsp of sweet sugar, 1 Tbsp of nutty perilla oil, and 50ml of water. Mix these ingredients well with a spoon until the flavors meld together.
Step 5
Add the finely chopped green onion, red chili pepper, and green chili pepper that you prepared earlier to the seasoning paste bowl. Stir everything thoroughly so the ingredients are evenly mixed with the paste. This seasoning mixture will be key to infusing the perilla leaves with a deep flavor.
Step 6
Now, we’ll layer the perilla leaves to create the steamed dish. Start by laying 2-3 perilla leaves overlapping each other in the pot or steamer you’ll be using. It’s best to alternate the direction of the stems for even layering.
Step 7
On top of the first layer of perilla leaves, add about 1 Tbsp of the prepared soybean paste seasoning. Gently spread it so the seasoning is evenly distributed over the leaves.
Step 8
Repeat this process. Add another 2-3 perilla leaves, then top with 1 Tbsp of soybean paste seasoning, continuing to stack them neatly. As you layer the leaves and seasoning, a beautiful steamed perilla leaf dish will start to take shape. You can adjust the number of layers depending on how many perilla leaves you have.
Step 9
Once all the ingredients are layered, cover the pot tightly with a lid and turn the heat to high. Start by cooking on high heat for about 5 minutes. This will gently cook the perilla leaves and allow the seasoning to penetrate quickly. Be mindful of the heat to prevent burning.
Step 10
After 5 minutes, when the perilla leaves are sufficiently cooked, turn off the heat. Open the lid to check if the leaves are tender and fragrant – if so, you’ve succeeded!
Step 11
Carefully transfer the finished steamed perilla leaf dish to a serving plate, cutting it into manageable portions. Enjoy it warm to fully appreciate the aromatic perilla and savory soybean paste. It’s also delicious served over rice like a topping.
