Savory Braised Pickled Perilla Leaves with Soy Sauce

June Seasonal Pickled Perilla Leaves Braised with Soy Sauce for Summer Lunchboxes and Side Dishes

Savory Braised Pickled Perilla Leaves with Soy Sauce

Let’s make a simple yet flavorful braised dish using pre-pickled perilla leaves (Kkaennip Jangajji).

Recipe Info

  • Category : Main dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Steamed
  • Servings : 2 servings
  • Cooking Time : Within 5 minutes
  • Difficulty : Anyone

Ingredients

  • 20 sheets Pickled Perilla Leaves (Kkaennip Jangajji)
  • 1/3 cup Water
  • 1 Tbsp Perilla Oil (Deulgireum)
  • 1 tsp Gochugaru (Korean Chili Flakes)
  • Pinch of Toasted Sesame Seeds
  • 1 tsp Soy Sauce

Cooking Instructions

Step 1

Let’s get started on making this delicious braised pickled perilla leaf dish, a perfect side that will make you want to eat more rice!

Step 1

Step 2

First, prepare about 20 sheets of pickled perilla leaves (Kkaennip Jangajji). Since they are already pickled, they are tender and ready to cook. Add 1/3 cup of water to a pot or pan with the pickled perilla leaves. (If your pickled perilla leaves are very salty, you can add a little more water.) Then, season with 1 teaspoon of soy sauce, 1 tablespoon of perilla oil, 1 teaspoon of gochugaru (Korean chili flakes), and a pinch of toasted sesame seeds. Bring to a gentle simmer over medium-high heat for just 1-2 minutes until the flavors meld together. Be careful not to overcook, as this can make the leaves tough.

Step 2

Step 3

And there you have it! Your delicious braised pickled perilla leaf dish is complete. It’s a simple yet incredibly flavorful side that will elevate your meal.

Step 3



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