Seasonal Delicacy: Fragrant Perilla Leaf (Gochuip) with Soybean Paste Dressing
Crisp and Aromatic Gochuip (Perilla Leaf) Salad with Soybean Paste!
Introducing a simple and aromatic soybean paste dressing recipe using fresh seasonal perilla leaves. We’ll show you how to make this special seasonal side dish at home using fresh leaves bought from the market. It’s a perfect accompaniment to any meal!
Main Ingredients- 300g boiled gochuip (perilla leaves) (If boiling yourself: blanch in boiling water with 1 tsp salt for 1 minute, then rinse in cold water and squeeze out excess water)
- A small bunch of green onions, finely chopped
- 1 tsp salt (for blanching the gochuip)
Seasoning Ingredients- 1 Tbsp soybean paste (doenjang)
- 1 tsp minced garlic
- 1.5 Tbsp gochugaru (Korean chili flakes) (adjust to your preference)
- 1 tsp sugar (to balance the slight bitterness of the gochuip; can be omitted if preferred)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp soybean paste (doenjang)
- 1 tsp minced garlic
- 1.5 Tbsp gochugaru (Korean chili flakes) (adjust to your preference)
- 1 tsp sugar (to balance the slight bitterness of the gochuip; can be omitted if preferred)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
I’ve prepared the boiled perilla leaves purchased from the market. If you’re using fresh perilla leaves, first remove any yellow or wilted leaves. Bring a pot of water to a rolling boil, add 1 tsp of salt, and blanch the perilla leaves for about 1 minute. This helps reduce any bitterness and maintain a pleasant crisp texture. Immediately after blanching, rinse the leaves under cold running water, gently shaking them to wash. Then, firmly squeeze out as much water as possible with your hands to prevent the salad from becoming watery and to ensure the seasoning adheres well.
Step 2
Place the squeezed perilla leaves in a mixing bowl. Add 1 Tbsp of soybean paste, 1 tsp of minced garlic, 1.5 Tbsp of gochugaru, 1 tsp of sugar, and 1 Tbsp of sesame oil. If you have green onions or regular onions, finely chop them and add them for extra flavor. I’ve added a little sugar to balance the slight bitterness of the perilla leaves, but feel free to omit it if you prefer a cleaner taste.
Step 3
Gently toss and mix the ingredients with your hands until the seasoning is evenly distributed throughout the perilla leaves. Be careful not to over-mix or bruise the leaves, as this can affect the texture and flavor. Once the seasoning is well combined, sprinkle in a pinch of toasted sesame seeds for added aroma.
Step 4
While perilla leaves are common now, some younger generations might find this vegetable unfamiliar. However, for many, it’s a nostalgic seasonal dish that evokes childhood memories. Enjoying this flavorful side dish at least once a year feels like savoring the freshness of spring on your plate.
Step 5
This Gochuip (Perilla Leaf) Soybean Paste Salad is best enjoyed fresh. The aromatic and crisp texture is most delightful when just mixed. If you plan to make it ahead of time, store it in the refrigerator and add a touch more sesame oil and sesame seeds just before serving to refresh its vibrant flavors.
