Spicy and Sweet Seasoned Perilla Leaves (Kkaennip Muchim)
Baek Jong Won’s Perilla Leaf Seasoning: The Secret to a Spicy Sauce & A Delicious Side Dish
Do you love perilla leaves? I absolutely do! When I buy a pack from the market and top them with a spicy sauce infused with chopped cheongyang peppers, it becomes the perfect summer side dish that steals away your appetite. This recipe features a robust, flavorful seasoning that complements the aromatic perilla leaves beautifully, making it a fantastic companion for rice. Get ready for a truly addictive side dish!
Main Ingredients- 30 perilla leaves
- 50g onion
- 30g carrot
- 30g green onion
- 1 red chili pepper
- 2 cheongyang chili peppers
Spicy & Sweet Sauce- 4 Tbsp soy sauce
- 2/3 Tbsp minced garlic
- 2 Tbsp sugar
- 3 Tbsp anchovy sauce (fish sauce)
- 1/3 cup water (approx. 60ml)
- 3 Tbsp coarse gochugaru (Korean chili flakes)
- 2 Tbsp toasted sesame seeds
- 4 Tbsp soy sauce
- 2/3 Tbsp minced garlic
- 2 Tbsp sugar
- 3 Tbsp anchovy sauce (fish sauce)
- 1/3 cup water (approx. 60ml)
- 3 Tbsp coarse gochugaru (Korean chili flakes)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water. After washing, drain them well to remove excess moisture. This is crucial for the sauce to adhere properly and not make the leaves watery.
Step 2
While the perilla leaves are draining, let’s prepare the vegetables that will add flavor and texture. Slice the cheongyang chili peppers and green onions in half lengthwise, then thinly chop them into approximately 0.2cm thick pieces. The cheongyang peppers will bring spiciness, and the green onions will add a refreshing aroma.
Step 3
For the onion, slice it against the grain to bring out its sweetness and improve its texture. Slice it thinly to about 0.2cm thick. Julienne the carrot to a similar thickness. Ensure all vegetables are cut uniformly for even cooking and presentation.
Step 4
In a large bowl, combine all the prepared vegetables (onion, carrot, green onion, red chili pepper, and cheongyang chili peppers). Add all the sauce ingredients into the bowl. Mix everything together with a spoon or spatula until the vegetables are well coated with the spicy and sweet sauce.
Step 5
To enhance the nutty flavor, crush the sesame seeds using a mortar and pestle, or place them in a plastic bag and roll over them with a bottle or rolling pin. Add the crushed sesame seeds to the sauce and mix again. Let the seasoned vegetables sit for a while; the vegetables will release moisture, softening the sauce and deepening its flavor. If you plan to eat it immediately, you can add a little sesame oil to your preference.
Step 6
However, if you intend to store it for later, it’s best to omit the sesame oil, as it can go rancid over time. To assemble, spread a thin layer of the seasoned vegetable mixture on the bottom of your storage container. Then, place a layer of perilla leaves on top, followed by another layer of the seasoned vegetables. Continue layering the perilla leaves and the seasoned mixture.
Step 7
Continue to stack the perilla leaves and seasoned vegetables neatly. Perilla leaves wilt down quite a bit, so don’t be surprised by how many fit! Once all the leaves are layered, generously cover the top with the remaining seasoned mixture. This dish is so delicious that I’m tempted to buy a whole box of perilla leaves next time to make a larger batch! It’s an absolutely addictive side dish, especially when served with grilled meats.
Step 8
The anchovy sauce adds a wonderful depth of umami, making this Baek Jong Won-style perilla leaf salad truly exceptional. The combination of flavors is simply divine.
Step 9
The savory, slightly sweet, and subtly spicy taste harmonizes perfectly, making it delicious with both cold and warm rice. I personally felt that adding more green onions would have been even better. Since I didn’t have fresh green onions, I used frozen ones, which was a slight disappointment in terms of aroma.
Step 10
When you’re craving something flavorful or need a reliable side dish, whip up this Baek Jong Won-style seasoned perilla leaves. It’s the perfect dish to boost your appetite during hot summer days. Enjoy a delicious meal with this savory and satisfying Kkaennip Muchim!
