Spicy and Savory Seasoned Korean Chili Leaves
The Ultimate Rice Thief: Delicious Korean Chili Leaves Salad Recipe
While Korean chili leaves are a delightful side dish in the summer, they are equally delicious when prepared as a seasoned salad towards the end of autumn. Packed with vitamins, these chili leaves make for a fantastic and healthy vegetable side dish. Their unique, slightly spicy aroma makes them a true ‘rice thief,’ perfect for mixing into rice. If you grow your own chili leaves organically in your garden, this salad offers a wonderfully fresh and safe way to enjoy them.
Ingredients- 140g Korean chili leaves (before trimming)
- Pinch of salt (for blanching)
- 1/2 Tbsp red pepper flakes
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 1/2 Tbsp minced garlic
- Sesame seeds (toasted)
- Sesame oil
Cooking Instructions
Step 1
Prepare the chili leaves. If the stems are tough, trim them to make them more tender. If the leaves are naturally tender, you can simply trim the tips. The chili leaves shown in the photo weighed 95g after trimming. (Tip: If you prefer to use only the leaves, feel free to discard tougher stems and focus on the tender leaf parts.)
Step 2
Wash the prepared chili leaves thoroughly under running water. They can often have quite a bit of dirt or impurities, so rinsing them multiple times is recommended. We’ll be blanching the chili leaves briefly, similar to spinach, before seasoning. Be careful not to over-blanch them, as they can become too soft.
Step 3
Bring a pot of water to a rolling boil with a pinch of salt. Add the prepared chili leaves and stir gently to ensure they cook evenly. Press them down to keep them submerged in the water. Blanch for about 30 seconds, then immediately rinse them under cold water to stop the cooking process and cool them down. (Tip: If the chili leaves are still not tender enough for your liking, extend the blanching time by another 10 seconds. Adjust the cooking time based on your desired texture.)
Step 4
Squeeze out any excess water from the blanched chili leaves. In a bowl, combine the chili leaves with red pepper flakes, Korean soy sauce, and minced garlic. Gently mix and massage the ingredients together. (Tip: If you enjoy a spicier kick, feel free to increase the amount of red pepper flakes. For a richer, savory flavor, you can also add a small amount of doenjang (soybean paste) or gochujang (chili paste). If you have a large quantity of chili leaves, consider drying them to use as a preserved vegetable side dish during the winter.)
Step 5
Finally, add toasted sesame seeds and sesame oil. Gently toss and mix everything together until well combined. (Tip: For an enhanced nutty flavor, try using a mix of toasted sesame seeds and coarsely ground sesame seeds (sesame powder) in a 50/50 ratio, rather than just whole sesame seeds. Enjoy your delicious seasoned chili leaves!)
