Stir-fried Perilla Shoots: A Tender and Flavorful Summer Side Dish
Discover the Ultimate Tender and Fragrant Perilla Shoots Stir-fry!
Introducing a recipe for fragrant and delicious stir-fried perilla shoots, made from thinning out young perilla leaves in spring. You’ll fall in love with the charm of vegetables you might not have appreciated when younger. The savory richness of perilla seeds and the aromatic notes of perilla leaves combine to create a truly appetite-whetting dish. It’s a simple yet healthy side dish, perfect for your dinner table. Stir-frying them until tender creates a soft texture and deep flavor. #PerillaShoots #HowToCookPerillaShoots #VegetableSideDish #PerillaNamul #PerillaStirFry #PerillaNamulRecipe #Banchan #DinnerSideDish
Main Ingredients
- Blanched Perilla Shoots 250g
- Green Onion 1 stalk (finely chopped)
Blanching
- Coarse Sea Salt 1/2 Tbsp
Seasoning & Stir-fry Ingredients
- Korean Soup Soy Sauce (Guk-ganjang) 2 Tbsp
- Perilla Seed Oil (Deulgireum) 1 Tbsp
- Fish Sauce (Myeolchi Aekjeot) 1 Tbsp
- Kelp Broth or Anchovy Broth 1/2 cup
- Minced Garlic 1 Tbsp
- Ground Perilla Seeds (Deulkkae Garu) 2 Tbsp
- Coarse Sea Salt 1/2 Tbsp
Seasoning & Stir-fry Ingredients
- Korean Soup Soy Sauce (Guk-ganjang) 2 Tbsp
- Perilla Seed Oil (Deulgireum) 1 Tbsp
- Fish Sauce (Myeolchi Aekjeot) 1 Tbsp
- Kelp Broth or Anchovy Broth 1/2 cup
- Minced Garlic 1 Tbsp
- Ground Perilla Seeds (Deulkkae Garu) 2 Tbsp
Cooking Instructions
Step 1
Select fresh perilla shoots, focusing on the tender leaves. Trim away any dark or tough stems. Gently rinse the perilla shoots under running water 3-4 times until the water runs clear, removing any impurities.
Step 2
Bring a pot of water to a rolling boil and add 1/2 Tbsp of coarse sea salt. Add the prepared perilla shoots to the boiling water and blanch for about 30 seconds to 1 minute, flipping them once. The blanching time can vary depending on the perilla shoots and heat level, so be careful not to overcook them until mushy. Since they will be stir-fried, a brief blanch is sufficient.
Step 3
Immediately after blanching, transfer the perilla shoots to a bowl of cold water to stop the cooking process and cool them down. Gently swirl the perilla shoots in the cold water, then drain them in a colander. For stir-fried dishes, it’s not necessary to squeeze out all the moisture from the blanched vegetables. Gently press with both hands to remove excess water.
Step 4
In a bowl, combine the drained perilla shoots with 1 Tbsp of minced garlic, 1 Tbsp of perilla seed oil, and 2 Tbsp of Korean soup soy sauce. Gently mix with your hands, massaging the seasoning into the perilla shoots to marinate.
Step 5
Transfer the marinated perilla shoots to a pan and add 1/2 cup of kelp broth (or anchovy broth). Cover the pan and simmer over medium-low heat until the liquid is reduced and the shoots are tender. Once the broth has slightly reduced, stir in 2 Tbsp of ground perilla seeds and continue to cook.
Step 6
Finally, add 1 Tbsp of fish sauce and the finely chopped green onion for added fragrance. Stir everything together gently until well combined. Your delicious stir-fried perilla shoots are ready!
Step 7
For a tender and aromatic stir-fry, it’s best to cook them covered with a lid, allowing them to become moist. The unique aroma of perilla combined with the savory nutty flavor of perilla seeds will make this an excellent side dish that stimulates your appetite.
Step 8
This perilla shoot side dish is so addictive that you’ll want more with every bite! It’s also delicious served over rice.
Step 9
For a richer flavor, you can add ingredients like sliced onion, chili peppers, dried anchovies, or small dried shrimp when stir-frying. The key to a tender texture is to ensure the dish remains moist and doesn’t dry out completely.
