Savory Steamed Perilla Leaves (Kkaennip Jjim)
How to Make Kkaennip Jjim: The Ultimate Rice-Stealing Side Dish with a Secret Sauce!
Beat the summer heat and boost your appetite with this incredibly simple yet delicious steamed perilla leaf dish. This recipe is a true ‘rice thief,’ meaning it’s so good it will make you finish your rice in no time. Learn how to make this flavorful side dish effortlessly!
Main Ingredients
- 8 bundles of fresh perilla leaves
- 1 onion
- 5 Korean green chili peppers (Cheongyang peppers)
Perilla Leaf Sauce
- 4 Tbsp soy sauce
- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- 4 Tbsp soy sauce
- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly, front and back. Gently rinse them under running water, then shake them lightly to remove excess water. Stand them on a colander to allow them to drain completely. Proper draining is key for the sauce to adhere well and absorb into the leaves.
Step 2
Thinly slice the onion into strips. These will be layered between the perilla leaves, so one onion for 8 bundles of leaves is a good ratio. Slicing them thinly will ensure they cook to a tender consistency along with the leaves.
Step 3
Remove the stems from the Korean green chili peppers and slice them thinly on an angle. If you prefer a spicier dish, feel free to add more chili peppers. They will be interspersed with the perilla leaves to add a lovely kick.
Step 4
Now, let’s make the flavorful sauce. In a bowl, combine 4 Tbsp of soy sauce, 3 Tbsp of red chili flakes (gochugaru), 1 Tbsp of sugar, and 1 Tbsp of minced garlic. Mix these ingredients well with a spoon until thoroughly combined. Finally, stir in 1 Tbsp of perilla oil for a nutty aroma and mix once more. Your delicious sauce is ready!
Step 5
Trim off the stem ends of the perilla leaves with scissors. This makes them neater to eat and gives the finished dish a clean appearance.
Step 6
It’s time to layer the perilla leaves. Lay 3 to 4 perilla leaves overlapping each other. Place a few slices of onion and chili pepper on top, then drizzle about a tablespoon of the prepared sauce. Repeat this layering process until you’ve used up all the perilla leaves. Overlapping the leaves in alternating directions helps distribute the sauce evenly and adds a nice texture.
Step 7
Once all the leaves are neatly stacked in the same order, spread any remaining sauce evenly over the top layer of the stacked leaves. This ensures the sauce penetrates all the leaves, creating a richer flavor.
Step 8
Add about half a cup of water to the bowl that was used for the sauce, and swirl it around to scrape out all the leftover sauce. Gently pour this diluted sauce mixture along the edges of the stacked perilla leaves. This helps to create steam and infuse the flavors as it cooks.
Step 9
Place the stacked leaves in a steamer or a pot. Steam over medium-high heat for exactly 5 minutes! Be careful not to overcook, as the leaves can become too soft. The 5-minute steaming time is crucial for the perfect texture.
Step 10
Turn off the heat after 5 minutes. Your delicious steamed perilla leaves are now ready! Admire the fragrant steam rising from the dish.
Step 11
Transfer the finished Kkaennip Jjim to a serving plate. Place a portion of the steamed leaves on top of a spoonful of hot rice and enjoy! The aromatic perilla leaves combined with the savory sauce are incredibly delicious and perfect for enjoying with a hearty bowl of rice. This is a fantastic ‘rice thief’ side dish that the whole family will love!
