Aromatic Doenjang Perilla Leaf Rolls
The Ultimate Rice Stealer! ‘Doenjang Perilla Leaf Rolls’ from Sumi’s Side Dishes
Hello everyone! Today, I’m excited to share a recipe for ‘Doenjang Perilla Leaf Rolls’ that’s incredibly simple yet guaranteed to make you crave an extra bowl of rice. I usually enjoy making perilla leaf kimchi, so the idea of steaming them with doenjang (fermented soybean paste) was initially quite intriguing. However, after trying this recipe inspired by Chef Sumi Kim, I’ve become absolutely smitten with its unique charm! It’s straightforward and easy to follow, making it a perfect side dish for even beginner cooks. The harmony between the fragrant perilla leaves and the savory doenjang is simply divine, so I highly recommend giving it a try!
Ingredients- 20 perilla leaves
- 1 Cheongyang chili pepper
- 3 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- A little flour
Cooking Instructions
Step 1
First, remove the stem from the Cheongyang chili pepper, gently shake out the seeds, and then finely mince it. In a wide bowl, combine 3 tablespoons of doenjang, 1/2 tablespoon of minced garlic, and 1 tablespoon of sesame oil. Mix these ingredients thoroughly with chopsticks or a spoon to create the seasoning paste. It’s truly simple, isn’t it? You might be wondering how such a basic seasoning can yield such delicious results. Since the saltiness of doenjang can vary significantly between households, it’s crucial to check the salt level of your doenjang and adjust the quantity accordingly. The doenjang I used was quite salty, so I applied it generously.
Step 2
Wash the perilla leaves thoroughly and pat them dry. Now it’s time to spread the prepared doenjang seasoning onto the leaves. Because doenjang can be a bit thick, using the back of a spoon to scoop and spread the paste onto the perilla leaves will make the application much smoother. Apply the seasoning evenly to enhance the perilla leaves’ fragrance while adding the savory depth of the doenjang.
Step 3
Spread a thin layer of flour onto a wide plate. Gently coat each side of the doenjang-spread perilla leaf with the flour. The key here is to coat the leaves lightly, like a thin layer, rather than applying too much flour, which can mask the perilla’s natural flavor. Lightly shake off any excess flour from the coated leaves. Line a steamer basket with a damp cloth, then arrange the floured perilla leaves neatly on top. Steam them over medium-high heat for about 20 minutes, and your delicious Doenjang Perilla Leaf Rolls will be ready!
