Savory Perilla Leaf Stem and Anchovy Braise: A Rice-Stealing Side Dish
Fragrant Perilla Leaf Stem and Anchovy Braise!
This perilla leaf stem and anchovy braise is a budget-friendly dish that’s irresistibly savory and develops a nutty aroma with every chew, making it a true ‘rice thief’ side dish. This recipe skips the blanching step, allowing for a quicker preparation. For a visual guide, check out the video tutorial: https://youtu.be/Y0lAYu8D9b0!
Main Ingredients- 290g fresh perilla leaf stems
- 1/2 onion
- 1/3 green onion
- 3 cheongyang peppers (spicy Korean chili peppers)
- 1 red chili pepper
Seasoning- 3 Tbsp soup soy sauce
- 3 Tbsp regular soy sauce
- 3 Tbsp cooking wine (mirin or similar)
- 1.5 Tbsp minced garlic
- 2 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp sugar
- 1 cup kelp broth (approx. 200ml)
- A pinch of sesame seeds
- 2-3 Tbsp perilla oil (or sesame oil)
- 3 Tbsp soup soy sauce
- 3 Tbsp regular soy sauce
- 3 Tbsp cooking wine (mirin or similar)
- 1.5 Tbsp minced garlic
- 2 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp sugar
- 1 cup kelp broth (approx. 200ml)
- A pinch of sesame seeds
- 2-3 Tbsp perilla oil (or sesame oil)
Cooking Instructions
Step 1
Optional: The red chili pepper can be omitted. Adjust the amount of cheongyang peppers to your spice preference. If serving to children, use milder peppers.
Step 2
Prepare the perilla leaf stems by removing any thick, tough stems for a more tender bite.
Step 3
Soak the trimmed perilla leaf stems in cold water for about 10 minutes to loosen any dirt. Then, rinse them thoroughly under running water 3-4 times to ensure they are clean.
Step 4
Don’t be alarmed by the large volume of perilla leaf stems; they shrink significantly when cooked. The initial quantity will reduce to a more manageable serving size after braising.
Step 5
Slice the onion thinly. Cut the green onion and chili peppers into diagonal slices. For a more even distribution of flavor, you can finely mince the chili peppers.
Step 6
Prepare a simple kelp broth by steeping a few pieces of dried kelp in 1 cup of water for about 10 minutes. If you have pre-made kelp broth, you can use that directly.
Step 7
In a large bowl, combine the sliced onion, green onion, chili peppers, soup soy sauce, regular soy sauce, cooking wine, minced garlic, red pepper flakes, sugar, and the prepared kelp broth. Mix well to create a thin sauce. Stir until all ingredients are well combined.
Step 8
Before braising, toast the anchovies in a dry pan over medium heat. This helps to remove any fishy smell. Once a slight fishy aroma is released, continue toasting for a bit longer, then turn off the heat. This step enhances the flavor and reduces any unpleasant odor.
Step 9
Now, let’s braise the perilla leaf stems. In a spacious pan, lightly coat the bottom with cooking oil. Add a portion of the perilla leaf stems, then drizzle some of the prepared sauce over them. Repeat this layering process two more times, adding more perilla leaves and sauce. This method ensures the sauce is evenly distributed and doesn’t clump together.
Step 10
Once all the ingredients are layered in the pan, cover it with a lid and turn the heat to medium. To prevent the perilla leaves from splattering in hot oil due to residual moisture, it’s crucial to close the lid and then turn on the heat *after* layering everything. Avoid using high heat; medium heat allows for gentle, even cooking.
Step 11
Once the perilla leaf stems have wilted and are tender, remove the lid and gently mix everything together to ensure even cooking. Check if the perilla leaves are cooked through and tender.
Step 12
Add the pre-toasted anchovies and continue to braise. Adding anchovies too early can make them fall apart and lose their texture, so it’s best to add them when the perilla leaves are nearly done. The braise should be slightly saucy; if it becomes too dry, it will be overly salty. Aim for a consistency where there’s still a bit of liquid.
Step 13
Just before turning off the heat, drizzle in the sesame seeds and perilla oil. This adds a wonderful aroma and nutty flavor, enhancing the overall taste. Your fragrant and savory Perilla Leaf Stem and Anchovy Braise, a perfect rice companion, is now ready! Enjoy your delicious meal today! ^^
