Savory Braised Pickled Perilla Leaves with Soy Sauce
June Seasonal Pickled Perilla Leaves Braised with Soy Sauce for Summer Lunchboxes and Side Dishes
Let’s make a simple yet flavorful braised dish using pre-pickled perilla leaves (Kkaennip Jangajji).
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 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 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.
