Steamed Perilla Leaves (Kkaennipjjim)
Homemade Steamed Perilla Leaves: A Taste of Summer’s Bounty
Having a garden means an abundance of fresh vegetables, and this summer, my perilla leaves are growing beautifully! Inspired by the delicious steamed perilla leaves my mother-in-law used to make, I’m recreating that nostalgic dish today. Let’s make it together!^^
Main Ingredients
- 200g Perilla leaves (about 20-25 leaves)
Seasoning Ingredients
- 100g Scallions (finely chopped)
- 6 Tbsp Soy sauce
- 2 Tbsp Red chili flakes (Gochugaru)
- 3 Tbsp Perilla oil (Deulgireum)
- 2 Tbsp Minced garlic
- 1 Cheongyang chili pepper (finely chopped)
- 1 Red chili pepper (finely chopped)
- 1/2 tsp Ginger powder (or 1/4 tsp grated ginger)
- 30ml Dried kelp broth (or water)
- 1 Tbsp Toasted sesame seeds
- 100g Scallions (finely chopped)
- 6 Tbsp Soy sauce
- 2 Tbsp Red chili flakes (Gochugaru)
- 3 Tbsp Perilla oil (Deulgireum)
- 2 Tbsp Minced garlic
- 1 Cheongyang chili pepper (finely chopped)
- 1 Red chili pepper (finely chopped)
- 1/2 tsp Ginger powder (or 1/4 tsp grated ginger)
- 30ml Dried kelp broth (or water)
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water to remove any dirt or debris. After washing, gently pat them dry with paper towels or a clean kitchen cloth, ensuring no excess water remains. This step is crucial to prevent the leaves from becoming mushy during steaming.
Step 2
In a bowl, combine all the seasoning ingredients for the steamed perilla leaves. Add the finely chopped scallions (100g), soy sauce (6 Tbsp), red chili flakes (2 Tbsp), fragrant perilla oil (3 Tbsp), minced garlic (2 Tbsp), finely chopped Cheongyang chili pepper (1) for a spicy kick, and a red chili pepper (1) for color. Also, add ginger powder (1/2 tsp), dried kelp broth (30ml) for depth of flavor, and toasted sesame seeds (1 Tbsp) for a nutty aroma. Mix everything well until you have a delicious, well-blended sauce. Feel free to adjust the seasoning to your preference.
Step 3
Arrange the prepared perilla leaves neatly in a wide bowl or on a plate. Stack them in layers of 2-3 leaves each, and carefully spread the prepared seasoning evenly between each layer. Ensure both sides of the leaves are coated with the sauce for maximum flavor. Don’t be shy with the seasoning!
Step 4
Fill a steamer with water and bring it to a boil over high heat until steam is vigorously rising. Carefully place the seasoned perilla leaves into the steamer. Cover the pot tightly with the lid and steam over high heat for about 5 minutes. Be mindful not to overcook, as this can make the leaves too soft. You’ll know they’re ready when they become tender and release a wonderful aroma.
Step 5
Voila! Your delicious steamed perilla leaves are ready. We’ve successfully recreated that comforting, homemade flavor from childhood, just like my mother-in-law used to make. This dish is a perfect accompaniment to a warm bowl of rice, making for a delightful summer meal.
Step 6
If you have any leftover seasoning, don’t worry! You can enjoy it with fresh, unsteamed perilla leaves for a different texture and flavor. Consider serving smaller leaves fresh and larger ones steamed. Steamed perilla leaves taste even better the next day after the flavors have had time to meld.
