Fragrant Seasoned Perilla Leaves (Kkaennip Muchim): A Super Simple Recipe to Enjoy Freshness
How to Make Fragrant Perilla Leaf Namul (Kkaennip Muchim)
Learn how to make a delicious and aromatic seasoned perilla leaf dish using young, tender perilla leaves, gently blanched to preserve their freshness and soft texture. This banchan (side dish) is perfect for a hearty meal and makes a delightful treat when you have a reduced appetite.
Main Ingredients- 300g fresh perilla leaves
- 1 Tbsp baking soda
Seasoning Ingredients- 1 tsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp chopped green onion
- 1 Tbsp toasted sesame seeds
- 1 tsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp chopped green onion
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare about 300g (roughly two generous handfuls) of fresh perilla leaves. In a bowl, add enough cold water to cover the leaves and stir in 1 tablespoon of baking soda. Soak the perilla leaves for about 5 minutes to help remove any dirt or impurities. After soaking, rinse them thoroughly under running water until clean.
Step 2
Fill a pot with plenty of water and bring it to a boil over medium-high heat. Once the water is rapidly boiling, add the washed perilla leaves and 1 tablespoon of salt. Blanch for just about 1 minute, then immediately turn off the heat. Be careful not to over-blanch, as this can make the leaves tough and cause them to turn a dull yellow.
Step 3
Quickly remove the blanched perilla leaves from the hot water and transfer them to a bowl of ice-cold water. Gently rinse them in the cold water to cool them down and help preserve their vibrant green color. Drain the leaves in a colander.
Step 4
Gently squeeze out as much water as possible from the perilla leaves using your hands. Properly draining the excess water is crucial for the seasonings to adhere well and for a flavorful dish. (After blanching and squeezing, the weight will be approximately 100g).
Step 5
Place the squeezed perilla leaves on a cutting board. Using a knife, chop them into two or three sections. It’s best to chop them into reasonably sized pieces rather than too finely, to maintain some texture.
Step 6
Transfer the chopped perilla leaves to a mixing bowl. Add all the prepared seasoning ingredients: 1 teaspoon of minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of chopped green onion, and 1 tablespoon of toasted sesame seeds for a nutty aroma.
Step 7
Put on a pair of disposable gloves. Gently mix and toss the perilla leaves with the seasonings using your hands until everything is well combined. Be gentle to avoid mashing the leaves. This ensures even distribution of flavor.
Step 8
Arrange the beautifully seasoned perilla leaves on a serving plate. Your vibrant green, fragrant Kkaennip Muchim is now ready! Enjoy this delightful dish with a bowl of warm rice. It’s sure to whet your appetite!
