Tender and Nutty Kkaennip Sun Bokkeum
A nutty side dish made by tossing lightly blanched baby perilla leaves in seasoning and stir-frying over high heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A quick side dish made with baby perilla leaves full of tender texture and aromatic flavor. Blanch briefly in boiling water just until slightly wilted, then stir-fry over high heat to preserve the texture. With Cheongyang chili pepper added, it is delightfully nutty with a subtle spicy kick.
- Servings
- about 4–5 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Baby perilla leaves500 g
Seasoning
- Soy sauce2 tbsp
- Sugar1 tbsp
- Garlic1 tsp
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Large green onion (daepa)1/2 stalks
- Toasted sesame oil
- Toasted sesame seeds
- Salta little
Steps
Trim the baby perilla leaves and wash thoroughly in water.
Drain the washed baby perilla leaves.
Meanwhile, bring a pot of water to a boil and slice the chili peppers and green onion.
The ingredients are so simple, right?
When the water in the pot boils, drop in the baby perilla leaves and take them right back out,
then rinse in cold water. You only need to wilt them slightly, so take them out immediately.
Squeeze the water out of the baby perilla leaves after removing them from the cold water.
Add the garlic and sugar to the soy sauce,
Add the sliced chili peppers and green onion together and mix.
Add the seasoning sauce to the blanched and squeezed baby perilla leaves and toss thoroughly.
Heat a little cooking oil in a frying pan and stir-fry briefly over high heat.
Taste it at this point, and if it seems bland, adjust the seasoning with salt.
Adding more soy sauce can make it watery.
Finish with toasted sesame oil at the end!
The stir-fried baby perilla leaves are finished.
Not only are they delicious, but they are also packed with nutrition, making them perfect as a side dish for rice.
Make an appetizing side dish and enjoy your meal.
Ppunwife's tips
- You only need to wilt them slightly, so take them out immediately.
- Taste it at this point, and if it seems bland, adjust the seasoning with salt; adding more soy sauce can make it watery.
FAQ
How long should baby perilla leaves be blanched in boiling water?
Drop them in just until slightly wilted and remove them immediately to rinse in cold water to keep their tender texture.
How should I adjust the seasoning if it needs more saltiness while stir-frying?
Adding more soy sauce can release moisture and make the dish soggy, so it is better to adjust the seasoning with salt.
What should I do if I want to reduce the spiciness? AI-generated
You can make it mild by reducing the amount of Cheongyang chili pepper in the seasoning or substituting it with green chili peppers.
