Savory Stir-Fried Perilla Leaves (Deulkkaennip Bokkeum)
Aromatic and Delicious Perilla Leaves Stir-Fry
Let’s make a delicious stir-fried perilla leaves dish with a wonderfully nutty flavor. Its rich, savory taste is truly delightful.
Main Ingredients
- 2 bunches fresh perilla leaves (about 400g)
- A pinch of salt (for blanching)
- 1 Tbsp vinegar (for washing)
- 1 stalk green onion (white parts mainly)
- 1/2 cup kelp stock (about 100ml)
Seasoning
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soup soy sauce (or 1 Tbsp regular soy sauce + pinch of salt)
- A pinch of salt (to adjust taste)
- A pinch of sesame seeds (for extra nuttiness)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soup soy sauce (or 1 Tbsp regular soy sauce + pinch of salt)
- A pinch of salt (to adjust taste)
- A pinch of sesame seeds (for extra nuttiness)
Cooking Instructions
Step 1
First, trim off the tough stem ends of the perilla leaves, about 10cm from the bottom. We’ll be using the fresh leaves. Wash the prepared perilla leaves thoroughly in cold running water several times to remove any dirt or dust. For an extra clean, you can soak them in water with 1 Tbsp of vinegar for about 5 minutes. This helps to remove any residual impurities.
Step 2
Bring a large pot of water to a rolling boil. Add a pinch of salt to the boiling water. Carefully add the trimmed perilla leaves and blanch them for just about 15-20 seconds – no longer, or they’ll become mushy! Immediately transfer the blanched leaves to a bowl of ice-cold water to stop the cooking process. Rinsing them in cold water helps preserve their vibrant green color and a pleasant crisp texture.
Step 3
Once cooled in the cold water, gently squeeze out as much excess water as possible from the perilla leaves using your hands. It’s crucial to remove most of the water; otherwise, the dish might turn out bland and watery. Be gentle to avoid crushing the leaves.
Step 4
In a bowl, combine the squeezed perilla leaves with all the seasoning ingredients: minced garlic, perilla oil, gochugaru, soup soy sauce, and a pinch of salt. Gently toss and mix everything together until the leaves are evenly coated with the seasoning. Let this mixture marinate for about 10 minutes, covered, allowing the flavors to meld beautifully.
Step 5
Heat a pan over medium heat. Add the marinated perilla leaves and stir-fry gently, being careful not to break the leaves. Once they are lightly cooked, pour in the kelp stock. Reduce the heat to low and let it simmer and cook down until the liquid is slightly reduced and the leaves are tender and moist. This process adds a wonderful savory depth. If you prefer a drier stir-fry, you can omit the stock and stir-fry over medium-high heat to evaporate the moisture. Finish by sprinkling with sesame seeds for an extra nutty aroma. Enjoy your delicious homemade perilla leaf dish!
