Stir-fried Perilla Leaves with Anchovies: A Fragrant and Flavorful Side Dish
Enjoy the Aromatic Perilla Leaves! Stir-fried Perilla with Anchovies – A Perfect Harmony of Fragrant Perilla and Savory Anchovies
Introducing Stir-fried Perilla Leaves with Anchovies, a delightful side dish that combines the savory taste of anchovies with the refreshing aroma of perilla leaves. This simple yet deeply flavorful dish is perfect for any meal. The fragrant perilla leaves, reminiscent of those freshly picked from a garden, blend beautifully with the umami-rich anchovies, creating a taste that everyone from children to adults will love. Prepare to devour a bowl of rice with this addictive recipe – check it out now!
Main Ingredients- 1 bundle blanched perilla leaves (about one handful)
- 1 cup stir-fry anchovies (small or medium-sized dried anchovies)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (ganjang)
- 1 Tbsp sesame oil
- 1 Tbsp perilla seed oil (deulgireum)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Bring about 1 liter of water to a rolling boil in a pot, adding 1 tablespoon of salt. Once boiling, add the washed perilla leaves and blanch for about 30 seconds to 1 minute, stirring them gently to ensure even cooking. The leaves should turn a vibrant green and wilt slightly. Quickly remove them from the boiling water to maintain their crisp texture.
Step 2
Immediately rinse the blanched perilla leaves under cold running water to cool them down. After cooling, gently shake the leaves to wash them, then gather them in your hands and squeeze out as much water as possible. Thoroughly draining the leaves is crucial to prevent a bitter taste when stir-frying.
Step 3
Prepare 1 cup of dried anchovies suitable for stir-frying. Heat a dry pan over medium heat and add the anchovies. Stir-fry for 2-3 minutes until they become crispy, being careful not to burn them. Once crispy, transfer the anchovies to a sieve and gently shake to remove any broken pieces. This step enhances their savory flavor and reduces any fishy odor.
Step 4
Place the squeezed perilla leaves (about one handful) into a bowl. Add 1 tablespoon of soup soy sauce and 1 tablespoon of minced garlic. Gently mix and massage the leaves to allow the seasoning to penetrate evenly. Pre-seasoning the perilla leaves this way helps them absorb flavors better during stir-frying.
Step 5
Heat a pan over medium heat and add 1 tablespoon of sesame oil and 1 tablespoon of perilla seed oil. Once the oils are fragrant, add the thinly sliced white part of half a green onion (about 1/2 stalk) and stir-fry for about 1 minute until the onion releases its aroma.
Step 6
Add the pre-seasoned perilla leaves to the pan. Stir-fry for about 3-4 minutes, allowing the oils to coat the leaves evenly until they are well-absorbed. Maintain a medium-low heat, stirring occasionally to prevent sticking or burning. The perilla leaves should become tender and glossy.
Step 7
Add the prepared stir-fry anchovies to the pan with the perilla leaves. Continue to stir-fry together for about 1 more minute, ensuring the anchovies and perilla leaves are well combined.
Step 8
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the dish. The nutty aroma of the sesame seeds completes the stir-fried perilla leaves with anchovies. Turn off the heat, mix gently, and serve this delicious rice-pairing side dish.
