Perilla Leaf and Anchovy Braise
Simple Homemade Anchovy Side Dish with Perilla Leaves
Most homes always have dried anchovies stocked in the freezer, usually bought with the intention of making side dishes. Anchovy stir-fry is probably the most common anchovy dish. This time, I wanted to make something new with anchovies since stir-frying them everyday can get a bit monotonous. So, I’m making a unique anchovy braise with perilla leaves!
Main Ingredients- 50 sheets Perilla leaves
- 50g Dried anchovies
- 1/2 Onion
- 2 Cheongyang chili peppers (Korean hot peppers)
- 1 Red chili pepper
Seasoning- 4 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
- 2 Tbsp Perilla seed powder
- 4 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
- 2 Tbsp Perilla seed powder
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the onion thinly into strips. Finely chop the Cheongyang chili peppers and red chili pepper. These will add a nice kick and vibrant color.
Step 2
Wash the perilla leaves thoroughly under running water and trim off any tough stems or damaged parts. Ensure they are clean and ready for cooking.
Step 3
Let’s make the sauce for this delicious anchovy dish! In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp gochugaru, 2 Tbsp mirin, and 1 Tbsp sugar. Stir well until the sugar dissolves.
Step 4
This step helps to remove any fishy smell from the anchovies and enhances their nutty flavor. Heat a dry pan over medium-low heat. Add the 50g of dried anchovies and roast them for about 2-3 minutes, or until they become fragrant and any moisture has evaporated.
Step 5
Now, prepare the pot for braising. In a wide, shallow pot, arrange the prepared perilla leaves in a layer at the bottom. Their aromatic essence will beautifully complement the anchovies.
Step 6
On top of the perilla leaves, spread the thinly sliced onion and the chopped Cheongyang and red chili peppers. These vegetables will cook down and add their savory flavors to the dish.
Step 7
Add the roasted anchovies evenly over the vegetables. Try to distribute them without clumping for even cooking.
Step 8
Pour in 1.5 cups (about 300ml) of water. You want enough water to almost cover the ingredients, creating a braising liquid. Adjust the amount if needed to prevent the dish from becoming too watery.
Step 9
Drizzle the prepared sauce evenly over the ingredients in the pot. It’s important to ensure the sauce coats everything well, allowing the flavors to meld.
Step 10
Cover the pot with a lid and let it simmer gently over very low heat. Avoid high heat, as it can burn the anchovies or stick the perilla leaves to the bottom. Low and slow is key here.
Step 11
This will take approximately 15-20 minutes. Braise until the anchovies are tender and soft, not tough. This tender texture is the hallmark of a great braised anchovy dish. Spooning some of the braising liquid over the anchovies occasionally will help keep them moist.
Step 12
Finally, stir in 2 Tbsp of perilla seed powder. This adds a wonderful nutty richness and completes the flavor profile of the dish.
Step 13
Your fragrant Perilla Leaf and Anchovy Braise is ready! The aroma of perilla leaves will fill your kitchen, and the anchovies will be melt-in-your-mouth tender. Serve it over warm rice for a delicious meal.
