Steamed Perilla Leaves (Kkaennip Jjim)
How to Make Delicious Steamed Perilla Leaves
Introducing Kkaennip Jjim, a delightful side dish that perfectly captures the fragrant essence of perilla leaves. Similar to steamed angled loofah (Ggwari-gochu Jjim), these perilla leaves are lightly coated with flour and bean powder, steamed until tender, and then tossed in a savory soy sauce-based dressing. This makes for an incredibly addictive staple side dish that’s perfect with a bowl of rice. Enjoy the chewy yet tender texture and the irresistible flavor combination!
Perilla Leaf Stew Ingredients- 50 fresh perilla leaves (Kkaennip)
- 1 ladle of flour (approx. 100g or 1/2 cup)
- 1 ladle of bean powder (approx. 80g or 1/3 cup)
Savory Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp finely chopped green onion (white parts preferred)
- 1 red chili pepper, seeded and finely minced
- 2 Tbsp sesame oil (for a nutty aroma)
- 2 Tbsp soy sauce (use regular soy sauce, not soup soy sauce)
- 1/2 Tbsp fish sauce (for extra umami)
- 1/2 Tbsp corn syrup or oligodang (for gloss and sweetness)
- 1 Tbsp toasted sesame seeds (for texture and garnish)
- 1 Tbsp minced garlic
- 2 Tbsp finely chopped green onion (white parts preferred)
- 1 red chili pepper, seeded and finely minced
- 2 Tbsp sesame oil (for a nutty aroma)
- 2 Tbsp soy sauce (use regular soy sauce, not soup soy sauce)
- 1/2 Tbsp fish sauce (for extra umami)
- 1/2 Tbsp corn syrup or oligodang (for gloss and sweetness)
- 1 Tbsp toasted sesame seeds (for texture and garnish)
Cooking Instructions
Step 1
First, trim the stems of the perilla leaves and wash them thoroughly under running water. Pat them dry. Stack 2-3 leaves on top of each other and cut them into approximately 5cm lengths, making them easy to handle and eat. Cutting the leaves allows the seasoning to penetrate better and makes them more convenient to serve.
Step 2
Place the flour and bean powder into a large plastic bag or a bowl. Add the cut perilla leaves. Seal the bag tightly and shake gently, or use your hands to lightly toss the leaves in the bowl, ensuring they are evenly coated with a thin layer of the flour and bean powder mixture. Be careful not to mash the leaves.
Step 3
Prepare your steamer by bringing water to a boil. Once steaming, spread the coated perilla leaves in a single layer in the steamer basket, avoiding overcrowding. Cover and steam for about 5 minutes. Over-steaming can make the leaves mushy, so timing is key. Let the steamed leaves cool down until they are warm enough to handle.
Step 4
Prepare the ingredients for the seasoning. Finely chop the green onion and mince the seeded red chili pepper. If you prefer a spicier kick, you can add a small amount of finely chopped green chili pepper (like Cheongyang chili).
Step 5
In a mixing bowl, combine the soy sauce, fish sauce, corn syrup (or oligodang), sesame oil, minced garlic, chopped green onion, minced red chili pepper, and toasted sesame seeds. Stir well with a spoon to create a delicious seasoning mixture. Ensure all ingredients are thoroughly blended.
Step 6
Add the cooled, steamed perilla leaves to the prepared seasoning. Gently toss and mix the leaves with the seasoning, being careful not to break them apart. Coat the perilla leaves evenly with the seasoning. Your delicious Kkaennip Jjim is now ready to be served! It’s great to eat immediately or can be stored in the refrigerator as a handy side dish.
