Braised Perilla Leaves with Anchovies
Summer Side Dish from a Rural Gem: Delicious Braised Perilla Leaves with Anchovies
Experience the nostalgic taste of perilla leaf찜 (jjim), reminiscent of a dish enjoyed during travels to quiet countryside villages. This recipe braises savory anchovies and fragrant perilla leaves in a rich, homemade sauce, creating a comforting and aromatic side dish that will have you reaching for seconds. Recreate your grandmother’s comforting cooking with this perilla leaf and anchovy braise, a perfect accompaniment to rice that makes you forget the fatigue of travel.
Ingredients- 100 perilla leaves (enough for a small container)
- 1 handful dried anchovies (about 30-40g)
- 1.5 cups water (300ml)
Seasoning Sauce (Tablespoon Measurement)- 2 Tbsp chili powder
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (like mirin)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp chopped green onion
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp chili powder
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (like mirin)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp chopped green onion
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the perilla leaves. Perilla leaves are typically sold in bundles of 10; since they shrink significantly when cooked, you’ll need about 100 leaves to fill a small side dish container. Wash each perilla leaf carefully under running water, front and back. Then, stand them up to allow excess water to drain thoroughly.
Step 2
Next, we’ll remove any fishy smell from the anchovies. Split the anchovies in half lengthwise and remove their guts and heads. To further eliminate any unpleasant odor, place the prepared anchovies in the microwave for about 30 seconds. This step helps to ensure a clean, savory flavor.
Step 3
Now, let’s make the flavorful seasoning sauce. In a bowl, combine the chili powder, minced garlic, rice wine, fish sauce, chopped green onion, and soy sauce. Mix everything together thoroughly. You can use either anchovy fish sauce or sand lance fish sauce. If you enjoy a spicier kick, feel free to finely chop a Cheongyang pepper and add it to the sauce for extra heat.
Step 4
Add the dried anchovies, which have been microwaved to remove their fishy smell, to the prepared seasoning sauce. Gently mix them together. This completes the preparation of the delicious anchovy sauce, which is key to the perilla leaf jjim.
Step 5
Now, we’ll assemble the jjim by layering the perilla leaves and the anchovy mixture. Get a wide wok or pot. Lay down 5 perilla leaves, overlapping them slightly. Then, sprinkle about 1/3 of a teaspoon of the anchovy mixture evenly over the leaves. Repeat this process, layering 5 leaves at a time and adding a portion of the anchovy mixture, until all the perilla leaves and the anchovy mixture are used. Layering carefully ensures the flavors distribute evenly during cooking.
Step 6
Finally, it’s time to add the water. Pour the 1.5 cups (300ml) of water into the bowl where you made the sauce, rinsing out any remaining seasoning. Gently pour this seasoned water around the edges of the pot, over the perilla leaves. Pouring along the sides helps the sauce seep into the layers without washing off the marinade from the leaves.
Step 7
Now, cover the pot with a lid and simmer over medium heat for about 5 minutes. Your delicious braised perilla leaves with anchovies will be ready! You can slightly adjust the cooking time depending on your heat level.
Step 8
Once cooked, let the braised perilla leaves cool slightly before carefully arranging them in an airtight container. If you pack them while they are very hot, the leaves might become too soft. Letting them cool a bit will help maintain their shape and make them easier to store.
Step 9
Cooking for about 5 minutes results in perilla leaves that are tender but not mushy, retaining a pleasant texture and their fresh aroma. The braising liquid will remain slightly reduced, keeping the flavors concentrated within the container and ensuring the dish stays moist when served.
Step 10
This braised perilla leaf and anchovy dish is a perfect match for freshly steamed rice, simple plain rice, or even crispy scorched rice. Enjoy making this delightful summer side dish that is sure to whet your appetite!
