Toasted Perilla Sprouts with Perilla Seeds
How to Make Delicious Toasted Perilla Sprouts: A Flavorful Side Dish
Craving some fresh, fragrant vegetable side dishes, I visited the mart recently and discovered perilla sprouts, the young shoots of perilla leaves. They’re less chewy than mature perilla leaves, making them perfect for stir-frying into a savory banchan (Korean side dish). When stir-fried with ground perilla seeds, they develop a wonderfully nutty flavor. This recipe for ‘Toasted Perilla Sprouts with Perilla Seeds’ is a simple yet delicious way to enjoy this seasonal vegetable.
Main Ingredients
- 500g Perilla Sprouts
Seasoning
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin or similar)
- 2 Tbsp Plum Extract (Maesilcheong)
- Sesame Oil to taste
For Stir-Frying
- 4 Tbsp Ground Perilla Seeds (or crushed perilla seeds)
- 100ml Water
- Pinch of Black Pepper (optional)
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin or similar)
- 2 Tbsp Plum Extract (Maesilcheong)
- Sesame Oil to taste
For Stir-Frying
- 4 Tbsp Ground Perilla Seeds (or crushed perilla seeds)
- 100ml Water
- Pinch of Black Pepper (optional)
Cooking Instructions
Step 1
Gently wash the fresh perilla sprouts under running water to remove any dirt or debris. It’s important to wash them thoroughly as they can sometimes have soil clinging to them.
Step 2
If the stems of the perilla sprouts are too tough, trim them off and use primarily the tender leaves. Alternatively, you can use the stems but remove any particularly woody parts. Bring a pot of water to a boil, add 1 tablespoon of salt, and blanch the perilla sprouts for about 5 minutes. This process will soften the sprouts and wilt them slightly.
Step 3
After blanching, rinse the perilla sprouts under cold water to cool them down. Then, using both hands, gently squeeze out as much excess water as possible. Excess moisture can dilute the flavor during stir-frying. Place the squeezed sprouts in a large bowl.
Step 4
Add all the seasoning ingredients to the bowl with the perilla sprouts: 1 tablespoon of minced garlic, 3 tablespoons of soy sauce, 1 tablespoon of rice wine, 2 tablespoons of plum extract, and a drizzle of sesame oil to your preference. Gently toss the sprouts with your hands to ensure the seasoning is evenly distributed. You can let them marinate for a few minutes.
Step 5
Now, it’s time to stir-fry. Heat a frying pan over medium heat. Add 100ml of water and 4 tablespoons of ground perilla seeds, which will add a rich, nutty flavor. (Crushed perilla seeds can also be used).
Step 6
Once the water and ground perilla seeds in the pan begin to simmer slightly, add all the seasoned perilla sprouts.
Step 7
Reduce the heat to low. As the ground perilla seeds simmer, they will thicken the sauce and coat the perilla sprouts with a delicious nutty essence. Stir occasionally to prevent sticking. Cook until the liquid has slightly reduced and the sprouts are well-coated with the savory seasoning. If desired, add a pinch of black pepper.
Step 8
Your delicious ‘Toasted Perilla Sprouts with Perilla Seeds’ are ready! The nutty aroma and tender texture are truly delightful. This dish makes a wonderful side dish to accompany your warm rice. Enjoy your home-cooked meal!
