Microwave Pickled Perilla Leaves (Kkaennip Jjim)
Easy Microwave Pickled Perilla Leaves with Soy Sauce – Homemade Side Dish for Solo Living
Let’s make simple and delicious pickled perilla leaves.
Ingredients- 20 Perilla leaves
- 1/2 cup water (100ml)
- 2 Tbsp soy sauce (30ml)
- 2 tsp gochugaru (Korean chili flakes) (6g)
- 1 tsp sugar (3g)
- 1/4 carrot, finely chopped (approx. 30g)
- 1/4 green onion, finely chopped (approx. 30g)
Cooking Instructions
Step 1
Today, we’re making Kkaennip Jjim, a true rice thief that will have you finishing your bowl in no time! This is an incredibly simple side dish that requires no special equipment or complicated steps, just pantry staples and your microwave.
Step 2
First, thoroughly wash the perilla leaves under running water. Make sure to remove any dirt or debris, then drain them well in a colander. Next, let’s prepare the seasoning. Measure 1/2 cup (100ml) of water and add 2 tablespoons (30ml) of soy sauce, 1 teaspoon (3g) of sugar, and 2 teaspoons (6g) of gochugaru (Korean chili flakes). Stir everything together until well combined. Finely chop or julienne the carrot and finely chop the green onion, then add them to the soy sauce mixture. This creates a flavorful seasoning base.
Step 3
Now, it’s time to assemble the perilla leaves. Take 3-4 perilla leaves at a time, stack them, and generously spread the prepared seasoning mixture between each layer. The unique aroma of the perilla leaves will beautifully complement the savory and slightly sweet seasoning. Continue layering the leaves, stacking 3-4 perilla leaves at a time and spreading the seasoning in between. Gently press down as you stack to keep them neat.
Step 4
Place the stacked perilla leaves into a microwave-safe dish. Cover it tightly with plastic wrap, and then poke 2-3 small holes in the wrap with a chopstick or fork. These holes allow steam to escape, preventing the wrap from bursting and ensuring even cooking. Microwave on high for about 2 minutes. Check the perilla leaves; they should be tender. If they’re still a bit firm, microwave for an additional 30 seconds at a time until perfectly cooked. (Note: While not strictly necessary, covering with plastic wrap helps the seasoning to penetrate better and keeps the leaves moist. If you don’t have plastic wrap, you can cover the dish loosely with a lid or just cook it as is.)
Step 5
And voilà! Your delicious Kkaennip Jjim is ready. The fragrant perilla leaves combined with the savory-sweet soy sauce seasoning make it an irresistible side dish. Serve it over a warm bowl of rice for an incredibly satisfying meal. Leftovers can be stored in the refrigerator and gently reheated before serving for optimal flavor.
