Tender Perilla Leaf Namul with Perilla Seeds
How to Make Soft and Delicious Perilla Leaf Stir-fry: A Guide to Tender Perilla Leaf Namul
Tender blanched perilla leaves, stir-fried with a fragrant and nutty perilla seed seasoning, are an absolute delight that pairs perfectly with rice. This dish is so satisfying that you can easily finish a bowl of rice with just this namul alone! It’s wonderful as a side dish, or you can pile it generously onto your rice and mix it with gochujang for a truly delicious experience. The aromatic quality of perilla leaves combined with the nutty richness of perilla seeds creates a mouthwatering side dish that stimulates your appetite.
Ingredients- 300g blanched perilla leaves
- 3 Tbsp sesame oil
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 6 Tbsp perilla seed powder
Cooking Instructions
Step 1
First, fill a pot with plenty of water and bring it to a rolling boil over high heat. Boiling water is crucial for tenderizing the perilla leaves.
Step 2
Once the water is boiling, add the prepared perilla leaves and blanch them until they are evenly cooked. The key is to blanch them just enough to preserve their fresh, fragrant aroma.
Step 3
While many people blanch perilla leaves for less than 30 seconds before seasoning, I prefer them tender and not chewy, so I tend to blanch them thoroughly. If you enjoy a bit of bite, blanch for under 30 seconds. For a melt-in-your-mouth tender texture, submerge the perilla leaves in vigorously boiling water for about 5 minutes. Feel free to adjust the blanching time according to your preference.
Step 4
After blanching for about 5 minutes, drain the perilla leaves using a colander and immediately rinse them under cold running water to stop the cooking process and cool them down. This step helps maintain the vibrant green color and improves the texture.
Step 5
Gently squeeze the perilla leaves to remove as much excess water as possible. When you squeeze the thoroughly blanched leaves, they might feel a bit mashed, but this is normal and nothing to worry about. Excess water can make the namul taste diluted, so it’s important to squeeze them well.
Step 6
If you have a large amount of perilla leaves and won’t use them all at once, you can blanch them for under 30 seconds, portion out what you need, and freeze the rest in an airtight container. When you’re ready to use the frozen leaves, take them out and re-blanch them in boiling water until tender before proceeding with the recipe, just as you would with fresh ones.
Step 7
Today, we’ll be making delicious namul with about 300g of perilla leaves. This amount is generous, serving about 2-3 people.
Step 8
Once the water is squeezed out, gently untangle the perilla leaves with your hands so they don’t clump together. This ensures the seasoning is evenly distributed, which is key to a flavorful namul.
Step 9
Now it’s time to season and gently mix the perilla leaves. Add 1 Tbsp minced garlic, 3 Tbsp soy sauce, and 3 Tbsp fragrant sesame oil. Gently toss the leaves to coat them evenly with the seasoning. (I used regular soy sauce, but you can also use soup soy sauce or brewed soy sauce.)
Step 10
You can certainly enjoy the perilla leaves seasoned this way right away, and it will already be a delicious namul! However, I personally prefer to stir-fry it once more to enhance the flavors. Stir-frying makes the perilla leaves even more tender and allows the seasoning to penetrate deeper, resulting in a richer umami taste.
Step 11
Place the seasoned perilla leaves in a preheated pan and stir-fry over medium heat. Be sure to stir occasionally to prevent sticking.
Step 12
Once the perilla leaves are somewhat cooked, add 6 Tbsp of perilla seed powder, the star ingredient for that nutty flavor. You might think it’s a lot, but as it cooks down and mixes with the leaves, it won’t seem excessive at all. In fact, it will maximize the nutty aroma and taste.
Step 13
Continue to stir-fry, mixing well to ensure the perilla seed powder coats the leaves evenly without clumping. When you start to smell that distinct nutty aroma from the perilla seeds, it’s almost done.
Step 14
Finally, sprinkle a few sesame seeds on top for an extra nutty flavor and appealing look. Your fragrant and tender perilla leaf namul with perilla seeds is complete! Enjoy this delightful dish, perfect as a side or as a component in bibimbap.
