Savory Stir-Fried Perilla Leaves (Kkaennip Bokkeum)
Making a Delicious Side Dish: Stir-Fried Perilla Leaves (Kkaennip Bokkeum)
Have you ever accidentally ordered too many perilla leaves online, or found yourself with a few leftover leaves that you don’t want to waste? Instead of letting them go to waste, turn them into a flavorful side dish with this simple Kkaennip Bokkeum recipe! The fragrant aroma of perilla leaves combined with a savory seasoning makes it a perfect match for a bowl of rice. It’s easy to follow, so give it a try!
Ingredients
- 7 bundles of perilla leaves (approx. 70 leaves)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Gukganjang)
- 1 Tbsp sesame oil
- Toasted sesame seeds or sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare 7 bundles of perilla leaves, which is about 70 leaves (typically 10 leaves per bundle). Wash the perilla leaves thoroughly under running water to remove any dirt. Gently pat them dry with paper towels or let them drain in a colander. It’s helpful to gently separate the leaves so they don’t stick together.
Step 2
In a pot, bring plenty of water to a rolling boil. Once the water is boiling, add the washed perilla leaves and blanch them for about 30 seconds to 1 minute, just until they wilt and soften. Be careful not to overcook them, as this can make the leaves mushy.
Step 3
Immediately after blanching, rinse the perilla leaves under cold running water to cool them down. Rinsing with cold water helps to maintain their vibrant green color and a crispier texture. Squeeze out as much excess water as possible with your hands. Then, carefully separate any leaves that are stuck together.
Step 4
Heat 1-2 Tbsp of cooking oil in a pan over medium-low heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Be careful not to burn the garlic; you want to gently extract its aroma.
Step 5
Once the garlic is fragrant, add all the squeezed perilla leaves to the pan. Gently toss and separate the leaves with chopsticks or a spatula as they cook.
Step 6
Add 1 Tbsp of soup soy sauce (Gukganjang) and stir-fry until the seasoning is well combined with the perilla leaves. Continue to cook for another 1-2 minutes until the leaves are tender and the flavors meld. Turn off the heat, then drizzle in 1 Tbsp of sesame oil and toss lightly. This adds a wonderful nutty aroma.
Step 7
Finally, sprinkle generously with toasted sesame seeds or sesame seeds for garnish. This adds a final touch of nutty flavor and visual appeal.
Step 8
Ta-da! Your delicious and fragrant stir-fried perilla leaves are ready! Even though the 7 bundles seemed like a lot initially, they reduced significantly after blanching and stir-frying, resulting in a satisfying side dish. Enjoy it as a wrap with warm rice or simply as a standalone side. Make sure to try this with any leftover perilla leaves!
