Aromatic Perilla Leaf and Anchovy Stew: A Recipe to Revive Frozen Greens
Aromatic Perilla Leaf and Anchovy Stew: A Recipe to Revive Frozen Greens
Don’t let frozen perilla leaves go to waste! This recipe transforms them into a delicious side dish, combining the fresh aroma of perilla leaves with the savory depth of anchovies and a boost of calcium. It’s a perfect way to use up ingredients and create a flavor-packed addition to your meals. The delightful fragrance of perilla and the rich umami of anchovies create an unforgettable taste.
Main Ingredients- Perilla shoots (Kkaennip sun) 4 handfuls (approx. 200g)
- Dried anchovies for broth (Gukmul-yong myeolchi) 1/2 handful (approx. 30g)
Braising Sauce- Korean soup soy sauce (Guk-ganjang) 4 Tbsp
- Regular soy sauce (Jin-ganjang) 2 Tbsp
- Plum extract (Maesil) 2 Tbsp
- Oligosaccharide 4 Tbsp
- Sesame oil 2 Tbsp (can be adjusted to 1 Tbsp based on preference)
- Minced garlic 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Water 300ml (approx. 1.5 cups)
- Korean soup soy sauce (Guk-ganjang) 4 Tbsp
- Regular soy sauce (Jin-ganjang) 2 Tbsp
- Plum extract (Maesil) 2 Tbsp
- Oligosaccharide 4 Tbsp
- Sesame oil 2 Tbsp (can be adjusted to 1 Tbsp based on preference)
- Minced garlic 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Water 300ml (approx. 1.5 cups)
Cooking Instructions
Step 1
Pour 300ml of water into a wide, deep pot or frying pan. It’s best to start with enough water to prevent scorching during the braising process.
Step 2
Arrange the 4 handfuls of perilla shoots, which have been washed and drained, neatly in the pot. The tender stems of perilla shoots are particularly flavorful and great for braising.
Step 3
Evenly sprinkle the 1/2 handful of dried anchovies over the perilla leaves. Using slightly larger, soup-grade anchovies instead of small, crispy ones adds a pleasant texture and enhances the umami.
Step 4
Cover the pot and blanch the perilla shoots over medium heat for about 2 minutes. This step softens the leaves, making them more pliable and ready to absorb the sauce.
Step 5
Add the braising sauce ingredients to the blanched perilla and anchovies. First, add 4 Tbsp of Korean soup soy sauce and 2 Tbsp of regular soy sauce for a deep, savory base.
Step 6
Next, incorporate 2 Tbsp of plum extract to add sweetness and a glossy finish. If you don’t have plum extract, you can substitute it with 1 Tbsp of sugar.
Step 7
Add 4 Tbsp of oligosaccharide to enhance the shine and help thicken the sauce. Corn syrup or sugar can also be used as alternatives.
Step 8
Drizzle in 2 Tbsp of sesame oil for a fragrant aroma. (Use 2 Tbsp if you love the sesame aroma, or 1 Tbsp if you prefer it milder.)
Step 9
Finally, add 1 Tbsp of minced garlic to boost the overall flavor. (Note: The original input specified 4 Tbsp of minced garlic, which has been adjusted to 1 Tbsp as 4 Tbsp might result in an overly strong garlic flavor.)
Step 10
Gently stir to combine all the sauce ingredients. Then, uncover the pot and simmer over medium-low heat for 5-10 minutes, basting the perilla and anchovies with the sauce occasionally. Once the perilla shoots are well-infused with the sauce and the liquid has reduced to your liking, sprinkle 1 Tbsp of toasted sesame seeds over the top to finish. Your delicious and aromatic perilla leaf and anchovy stew is ready!
