Savory Anchovy and Perilla Leaf Steamed Dish
Make Delicious Steamed Anchovies with Perilla Leaves: A Soy Sauce Braised Perilla Leaf Recipe
This recipe creates a delightful steamed dish featuring perilla leaves and anchovies, so tasty it’ll have you finishing a bowl of rice in no time. Simple yet packed with deep flavor.
Preparing the Perilla Leaves
- 70 perilla leaves
- 1 Tbsp vinegar (for washing leaves)
Flavorful Seasoning Sauce
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 1.5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking wine (mirin, etc.)
- 6 Tbsp water (4 Tbsp for sauce + 2 Tbsp for rinsing)
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 1.5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking wine (mirin, etc.)
- 6 Tbsp water (4 Tbsp for sauce + 2 Tbsp for rinsing)
Cooking Instructions
Step 1
First, let’s prepare the perilla leaves. Trim the stem ends of the perilla leaves, leaving a small portion. This makes them much easier to handle without tearing. Carefully cut them so they don’t rip.
Step 2
Wash the trimmed perilla leaves 2-3 times under running water. Then, soak them in a bowl of water with 1 tablespoon of vinegar for about 5 minutes. The vinegar water helps remove any residual pesticides or impurities. Finally, rinse them thoroughly under cold water and gently shake off excess moisture.
Step 3
To remove any fishy smell from the anchovies, prepare about 5g of dried anchovies. Briefly microwave them for 30 seconds to 1 minute. Alternatively, you can lightly toast them in a dry pan.
Step 4
Peel and thinly slice 1/4 of an onion. This will add a subtle sweetness and depth of flavor to the steamed dish.
Step 5
Finely mince about 2 tablespoons of green onion for the seasoning sauce.
Step 6
Now, let’s make the delicious seasoning sauce that will define the flavor! In a bowl, combine 1 Tbsp minced garlic, 1 Tbsp minced green onion, 1.5 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp oligosaccharide, 1 Tbsp cooking wine, and 4 Tbsp water. Stir well until all ingredients are evenly mixed. Your flavorful sauce is ready!
Step 7
Heat 1 tablespoon of perilla oil in a wide wok or pot over medium-low heat. Spread a thin layer of the prepared anchovies and sliced onions at the bottom of the wok. This prevents the perilla leaves from sticking and allows their flavors to infuse.
Step 8
Now it’s time to layer the perilla leaves. Place about 4-5 perilla leaves in the wok, then add a small amount of anchovies and onions on top. Drizzle about a tablespoon of the prepared sauce evenly over them. Continue layering more perilla leaves, then anchovies, onions, and sauce. This layering process builds up the wonderful combination of fragrant perilla, savory anchovies, and the rich sauce.
Step 9
Finally, gently pour the remaining 2 tablespoons of water (used for rinsing the sauce bowl) around the edges of the wok. This helps to deglaze the wok and ensures the sauce coats the leaves evenly as it steams.
Step 10
Cover the wok with a lid and steam over medium heat for about 7-8 minutes. This allows the perilla leaves to wilt and become tender. Keep an eye on it, checking occasionally and adjusting the heat if necessary to prevent burning.
Step 11
After the steaming time, lift the lid. You’ll see that the liquid has reduced to a light glaze, and the perilla leaves and anchovies are perfectly tender. Your delicious steamed anchovy and perilla leaf dish is ready!
Step 12
This steamed anchovy and perilla leaf dish is wonderfully served over warm rice. Enjoy the fantastic combination of fragrant perilla leaves and savory anchovies!
