Savory Steamed Perilla Leaves: A Salty Rice-Buddy Recipe
Making Delicious Steamed Perilla Leaves with Fresh Perilla Shoots
Introducing Perilla Shoots Kimchi, a savory and flavorful side dish that will have you finishing a bowl of rice in no time. Simple yet wonderfully deep in flavor!
Main Ingredients- Perilla shoots 1/2 bag (approx. 100-150g)
- Carrot 1/4 (thinly julienned)
- Scallion 2 stalks (finely chopped)
Seasoning Ingredients- Soy sauce 5 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Minced garlic 1.5 Tbsp
- Sugar 1 Tbsp
- Plum extract 1 Tbsp
- Water 1/2 cup (100ml)
- Sesame oil to taste
- Toasted sesame seeds to taste
- Soy sauce 5 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Minced garlic 1.5 Tbsp
- Sugar 1 Tbsp
- Plum extract 1 Tbsp
- Water 1/2 cup (100ml)
- Sesame oil to taste
- Toasted sesame seeds to taste
Cooking Instructions
Step 1
First, rinse the perilla shoots thoroughly under running water 3-4 times. To remove any residual pesticides, you can soak the rinsed shoots in clean water for about 10 minutes. Gently pat them dry to remove excess water.
Step 2
The key to delicious steamed perilla leaves is the sauce! In a bowl, combine 5 Tbsp soy sauce, 5 Tbsp gochugaru, 1.5 Tbsp minced garlic, 1 Tbsp sugar, and 1 Tbsp plum extract. Mix well to create a flavorful seasoning sauce.
Step 3
Prepare the side ingredients: thinly julienne the carrot and finely chop the scallions. The julienned carrots will add texture, while the chopped scallions will bring a fresh aroma.
Step 4
Now, get your steaming pot ready. Lay the clean perilla shoots at the bottom of a wide pot. Sprinkle some of the prepared julienned carrots and chopped scallions on top. Then, generously spoon the prepared sauce over the ingredients.
Step 5
Layer the ingredients. Repeat the process of adding perilla shoots, then carrots/scallions, and finally the sauce, creating distinct layers. This layering technique ensures the sauce permeates evenly throughout the ingredients, making them more delicious.
Step 6
Carefully pour 1/2 cup (100ml) of water around the edges of the pot. Place the pot over high heat and bring it to a boil with the lid on. Starting on high heat helps the ingredients cook quickly and develop delicious juices.
Step 7
Once steam starts to rise, open the lid and use a spoon to gently mix the ingredients. Stir from the bottom up, flipping the layers to ensure the sauce is evenly distributed. This step is crucial for consistent flavor.
Step 8
As a wonderful perilla aroma fills the air, check if the perilla leaves are tender. Once cooked through, turn off the heat. Finally, drizzle in some sesame oil to your liking and sprinkle with toasted sesame seeds. Gently mix everything together one last time. Your savory and aromatic steamed perilla leaves are ready! Serve hot with rice.
