Seasoned Perilla Leaves: A Fragrant and Healthy Side Dish
Delicious Perilla Leaves Side Dish Recipe
Discover a delightful recipe for seasoned perilla leaves, capturing the fresh essence of spring. This healthy side dish, seasoned with simple ingredients, enhances the natural flavor of perilla leaves and is sure to whet your appetite.
Ingredients
- 1 handful blanched perilla leaves (approx. 100g)
- 1 Tbsp Korean soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp red pepper flakes
- 1/2 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds, crushed
- 1 Tbsp plum extract
- 1 chili pepper (e.g., Cheongyang chili)
Cooking Instructions
Step 1
Gently rinse the perilla leaves and smaller perilla leaves under running water. This step removes any dirt or impurities.
Step 2
Fill a pot with enough water to generously cover the perilla leaves and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt. The salt helps maintain the vibrant green color and adds a subtle flavor.
Step 3
Once the water is vigorously boiling, add all the prepared perilla leaves to the pot.
Step 4
Using a sieve or strainer, press down the perilla leaves so they are fully submerged in the boiling water. This ensures even cooking.
Step 5
Flip the leaves gently to ensure the top part is also submerged.
Step 6
Press the perilla leaves down again with the sieve, ensuring they are fully submerged for even cooking.
Step 7
Remove the perilla leaves once they are cooked to your desired tenderness. (Tip: Blanching them in boiling water, pressing them down, flipping, pressing again, and then removing helps preserve their crisp texture and fresh aroma.)
Step 8
Immediately transfer the blanched perilla leaves into a bowl of cold water to cool them down completely. This process eliminates any grassy smell and brightens their color.
Step 9
Once cooled, gently rinse the perilla leaves under running water by swishing them around. Drain them in a colander to remove excess water.
Step 10
With the perilla leaves in the colander, gently squeeze out excess water using both hands. Be careful not to squeeze too hard, as this can make the dish dry. Squeeze just enough so that water is no longer dripping freely; a little moisture helps the seasoning adhere well and keeps the leaves tender.
Step 11
In a large bowl, combine 1 tablespoon of Korean soup soy sauce, 1 tablespoon of regular soy sauce, 1 tablespoon of sesame oil, 1/2 tablespoon of red pepper flakes, 1/2 tablespoon of minced garlic, 1/2 tablespoon of crushed toasted sesame seeds, and 1 tablespoon of plum extract. Mix these ingredients thoroughly to create the seasoning mixture.
Step 12
Add the squeezed perilla leaves (1 handful) to the bowl with the seasoning. Finely slice 1 chili pepper (seeds removed if preferred) diagonally and add it to the bowl. The mild spiciness of the chili adds a nice dimension to the dish.
Step 13
Gently toss and mix the perilla leaves with the seasoning using your fingertips. It’s important to mix delicately to avoid mashing the leaves.
Step 14
Transfer the beautifully seasoned perilla leaves to a serving plate. Enjoy this healthy and fragrant spring delight!
