Spicy and Sweet Eggplant and Perilla Leaf Wraps
Ultimate Rice Companion: Easy Eggplant and Perilla Leaf Wraps
A delightful combination of tender eggplant and fragrant perilla leaves, brought together with a savory and slightly sweet sauce. This simple side dish is incredibly easy to make, perfect for anyone, and a guaranteed hit! Enjoy the delicious flavors that are sure to complement any meal.
Main Ingredients- 1 fresh eggplant (approx. 200-250g)
- 20 perilla leaves
- 3 Korean green chilies (Cheongyang)
- 1/2 stalk of green onion
- 1/2 onion
Flavorful Spicy-Sweet Sauce- 9 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp corn syrup or rice syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp water
- 1 Tbsp toasted sesame seeds
- 9 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp corn syrup or rice syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp water
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the ‘Flavorful Spicy-Sweet Sauce’, the heart of this dish. In a medium bowl, combine 9 Tbsp soy sauce, 1 Tbsp plum extract, 1 Tbsp corn syrup, 1 Tbsp sesame oil, 1 Tbsp minced garlic, and 2 Tbsp water. Whisk everything together until the sugar is fully dissolved. Finally, stir in 1 Tbsp toasted sesame seeds for a nutty aroma. Set this aside to let the flavors meld beautifully.
Step 2
Next, we’ll prepare the vegetables. Take the 1/2 stalk of green onion, wash it, and then slice it thinly. For a spicy kick, finely mince the 3 Korean green chilies (you can remove the seeds if you prefer less heat). Dice the 1/2 onion finely as well. Finely chopping the vegetables ensures they distribute their flavors evenly throughout the sauce.
Step 3
Add the finely chopped green onion, chilies, and onion to the sauce mixture you prepared earlier. Stir everything together thoroughly. This addition of fresh vegetables will enrich the sauce with extra flavor and texture. Taste the sauce and adjust seasoning if needed – add a little more soy sauce for saltiness or corn syrup for sweetness, according to your preference.
Step 4
Now, let’s get the perilla leaves and eggplant ready. Gently wash the 20 perilla leaves and pat them dry. Trim off the tough stem ends. Wash the eggplant, remove the stem, and slice it into uniform, about 0.5cm thick, diagonal pieces. Aim for consistent thickness so they cook evenly. Avoid slices that are too thin, as they might break, or too thick, as they will take longer to cook.
Step 5
Heat a non-stick pan over medium-low heat. Place the eggplant slices in the dry pan, ensuring they don’t overlap too much. Grill the eggplant slices until they are tender and slightly golden brown on both sides. You’ll notice the eggplant soften and release a sweet aroma as it cooks. Cooking the eggplant without oil makes it less greasy and highlights its natural sweetness.
Step 6
Finally, let’s assemble the delicious Eggplant and Perilla Leaf Wraps! Arrange the cleaned perilla leaves on a serving plate or individual plates. Layer the grilled eggplant slices on top of the perilla leaves. Generously spoon the prepared spicy-sweet sauce over the eggplant. Sprinkle with a few extra sesame seeds for garnish, if desired. These wraps are delicious served as is or as a flavorful topping for your rice.
