Fragrant Perilla Leaf Salad (Bangah Geotjeori): A Delicious Side Dish Perfect with Meat
Experience the Unique and Captivating Flavor of Bangah Geotjeori!
Create a refreshing geotjeori using perilla leaves (bangah잎) as the main ingredient. Its delicate aroma and clean taste are a perfect match for any meat dish. Add a fragrant touch to your ordinary meal for a special occasion.
Main Ingredients- 60g fresh perilla leaves (bangah잎)
Seasoning Ingredients- 2 Tbsp coarse chili powder
- 1 Tbsp anchovy sauce (myeolchi-aekjeot)
- 2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp sesame oil
- 1 Tbsp ground sesame seeds (kkaesogeum)
- 2 Tbsp coarse chili powder
- 1 Tbsp anchovy sauce (myeolchi-aekjeot)
- 2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp sesame oil
- 1 Tbsp ground sesame seeds (kkaesogeum)
Cooking Instructions
Step 1
First, if the stem parts of the perilla leaves are tough or fibrous, trim off any rough parts. Using only the leaves will result in a more tender texture.
Step 2
Rinse the perilla leaves gently 2-3 times in clean water. It’s important to wash them thoroughly to remove any dirt or debris.
Step 3
After washing, drain the perilla leaves well in a colander. Excess water can dilute the seasoning, so gently press out the water with your hands or pat them dry with paper towels.
Step 4
Now, let’s make the delicious seasoning! In a bowl, combine the coarse chili powder, anchovy sauce for umami, plum extract for a sweet and sour balance, sesame oil for nutty richness, and ground sesame seeds for aroma. Mix them well. Letting the seasoning sit for a moment will allow the flavors to meld.
Step 5
Add the drained perilla leaves to the prepared seasoning and gently toss. Be careful not to mash the leaves; the key is to lightly mix them so the seasoning coats evenly. Your fragrant perilla leaf salad is now ready!
