Spicy and Fragrant Seasoned Perilla Leaves Recipe
Seasonal Delicacy! A Complete Guide to Making Delicious and Clean Seasoned Perilla Leaves with Fresh Ingredients
Introducing a must-try seasoned perilla leaves dish, featuring a crisp texture and a delightful spicy kick. Learn the detailed secrets to making this simple yet deeply flavorful dish with fresh perilla leaves, perhaps even sourced from a local market vendor. Experience the true charm of seasonal food!
Main Ingredients for Seasoned Perilla Leaves- 1 bag of fresh perilla leaves
- 1 Cheongyang chili pepper
- 1/2 red chili pepper
- A little bit of onion
- A little bit of the white part of green onion
Seasoning for Perilla Leaves- 1/2 Tbsp minced garlic
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp tuna extract (chamchi aekjeot)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1/2 Tbsp sesame seeds (ground)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp tuna extract (chamchi aekjeot)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1/2 Tbsp sesame seeds (ground)
Cooking Instructions
Step 1
I went to the traditional market to get some fresh perilla leaves. I managed to get a generous bunch from a grandmother who was selling her home-grown produce by the market entrance. (Even if you don’t grow them yourself, getting them from vendors who carefully tend to their produce in the market alley is a great way to go.)
Step 2
Rinse the perilla leaves thoroughly under running water, making sure to remove any dirt or debris. It’s important to wash them carefully, getting in between the leaves to remove any small specks.
Step 3
Bring a pot of water to a rolling boil and add half a tablespoon of salt. Boiling water is the secret to preserving the fresh, vibrant green color of the perilla leaves.
Step 4
Once the water is boiling, add the washed perilla leaves and blanch them very briefly. Take them out as soon as their color turns a vibrant green to maintain their crisp texture. Be careful not to overcook them, as they will become mushy.
Step 5
Immediately rinse the blanched perilla leaves under cold running water to cool them down. This step helps to keep them extra fresh and crisp.
Step 6
Drain the cooled perilla leaves well and place them on a sieve to remove excess water. It’s important to drain them thoroughly, as any remaining water can dilute the seasoning and make the dish taste bland.
Step 7
Now, let’s make the delicious seasoning for the perilla leaves! In a bowl, combine 1/2 Tbsp minced garlic, 1/2 Tbsp soup soy sauce, 1/2 Tbsp tuna extract, 1 Tbsp sesame oil, 1 Tbsp sugar, and 1/2 Tbsp sesame seeds. Today, I’ll guide you through it simply and easily, without overly complicated explanations. When mixing, gently spread out the leaves as you toss them; this not only makes them look nice but also improves their texture when you chew.
Step 8
Add the prepared seasoning to the perilla leaves and gently toss them. Gently spread each leaf as you mix, this preserves the shape of the perilla leaves and ensures the seasoning is evenly distributed, making them even more delicious. Perilla leaves require a bit more gentle handling than other greens. It looks easy, but it requires delicate work.
Step 9
Beautifully plate the carefully seasoned perilla leaves, piling them high. Food bloggers often stack them high for photogenic presentation. Serving a generous portion makes it visually appealing and an excellent side dish for rice. The meal is ready to be served at your table!
Step 10
Take a big bite with a generous spoonful of the seasoned perilla leaves on top of a warm bowl of rice! The rich, savory aroma that fills your mouth travels up your nasal passages, bringing back nostalgic memories of childhood and hometown. It’s a taste that makes you nod in approval, even though it’s not meat.
Step 11
The true magic of seasoned perilla leaves is in bibimbap! Place a generous amount of seasoned perilla leaves on rice, add a spoonful of my versatile gochujang and a drizzle of sesame oil, then mix it all up. A full spoonful is all you need – the taste is beyond words!
Step 12
Seasonal foods are cherished and taste even better because you can only enjoy them now, and then again next year. This perilla leaf dish is at its best this time of year. Even if it’s a bit late, please try making it. It will offer a taste that deeply touches your heart – truly amazing! (ㅎㅎ)
