Stir-Fried Perilla Leaves (Kkaennip-sun Bokkeum): Savory and Moist
How to Make Moist and Savory Stir-Fried Perilla Leaves (Kkaennip-sun Bokkeum)
Experience the fragrant aroma of perilla leaves with this moist and savory stir-fried dish! Loaded with perilla powder, it’s incredibly nutty and moist, making it a perfect side dish that pairs wonderfully with rice. A single pack of perilla leaves can yield a generous amount, but it shrinks down significantly when cooked. If you love the unique flavor of perilla, you can save some to add to your tteokbokki for an extra delicious twist!
Ingredients- 250g young perilla leaves (kkaennip-sun)
- 2 Tbsp perilla oil (deulgireum)
- 3 Tbsp soy sauce (jin-ganjang)
- 1.5 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp plum extract (maesil-aek)
- 50ml water
- 1 Tbsp perilla powder (deulkkae-garu)
- 0.5 Tbsp minced garlic
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
For those who might be new to young perilla leaves (kkaennip-sun), let me explain. They are essentially young, tender perilla leaves that are small and delicate, perfect for cooking along with their stems. Start by trimming off any wilted leaves or overly thick stems. The tender stems add a lovely texture.
Step 2
Place the prepared young perilla leaves in a bowl. Pour enough water to fully submerge the leaves, then add 2 tablespoons of vinegar. Let them soak for about 10 minutes. This helps to clean them and maintain their crispness.
Step 3
After soaking, gently swish the leaves with your hands to loosen any dirt, rinsing them 2-3 times. A final rinse under cool running water is also recommended. Once cleaned, drain the leaves in a colander.
Step 4
Thinly slice half an onion. Slice one red chili and one green chili pepper (like a Cheongyang pepper for a bit of heat) diagonally. If you don’t have fresh red chili, you can use pre-sliced frozen ones.
Step 5
In a pot, bring enough water to cover the perilla leaves to a boil. Add 1 tablespoon of salt and blanch the leaves for about 1 minute. Immediately drain and rinse them under cold water to stop the cooking process. Gently squeeze out excess water. Now, transfer the blanched perilla leaves to a frying pan. *Without turning on the heat yet*, add all the seasoning ingredients.
Step 6
Add 2 tablespoons of perilla oil, 3 tablespoons of soy sauce, 1.5 tablespoons of anchovy sauce, and 1 tablespoon of plum extract.
Step 7
Add 0.5 tablespoon of minced garlic. Gently mix all the ingredients to coat the perilla leaves. Now, turn on the heat to medium-low and stir-fry for about 10 seconds. This brief sauté helps to meld the flavors.
Step 8
Add the sliced onion and chili peppers to the pan with the perilla leaves and stir-fry until the onions become translucent.
Step 9
Pour in 50ml of water. This addition will keep the dish moist and help the seasonings penetrate the leaves as it simmers. Let it cook until the liquid has reduced slightly.
Step 10
While it’s delicious as is, adding perilla powder at the end will boost the nutty flavor and make it even more irresistible. The nutty notes from the perilla powder complement the perilla leaf aroma beautifully.
Step 11
Just before turning off the heat, stir in 1 tablespoon of perilla powder. Mix it gently to distribute evenly. The residual heat will allow the nutty flavor to infuse thoroughly.
Step 12
Your moist and savory stir-fried young perilla leaves are ready! Serve this delightful dish with warm rice.
