Aromatic Kkaennip Jjim (Steamed Perilla Leaves) Side Dish
Fragrant steamed perilla leaves gently cooked for 5 to 6 minutes with a rich anchovy broth seasoning spooned on top.
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 →
This side dish features perilla leaves layered with a rich anchovy broth seasoning and briefly steamed. Keep the lid on and cook for just 5 to 6 minutes so the leaves stay tender while preserving their signature aroma. Coated in a spicy-sweet sauce, it pairs wonderfully with warm rice.
- Servings
- about 4–5 servings
- Cook time
- 6 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Perilla leaves50 leaves
- Onion1/4
- Red chili pepper1
Seasoning
- Anchovy broth5 tbsp
- Regular soy sauce (jin-ganjang)5 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Minced green onion2 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1 tbsp
- Instead of anchovy broth, you can pour in plain water and add small or medium dried anchovies directly into the seasoning before steaming to make dried anchovy perilla leaf jjim.
Steps
1. Rinse the perilla leaves one by one under running water and drain well.
Finely chop the red chili pepper and onion.
2. Add the chopped red chili pepper and onion to the seasoning ingredients and mix together.
Using a rich anchovy broth makes the seasoning taste much better.
Instead of anchovy broth, you can pour in plain water and add small or medium dried anchovies directly into the seasoning before steaming to make dried anchovy perilla leaf jjim.
3. Layer 2 to 3 perilla leaves in a wide pot and spoon the seasoning evenly over them.
Stack the perilla leaves in an alternating pattern as you spoon over the sauce.
4. Cover with a lid and cook over medium heat for about 5 to 6 minutes.
If you steam them for too long, the perilla leaves will become tough.
Ppunwife's tips
- Using a rich anchovy broth makes the seasoning delicious.
- Steaming for too long will make the perilla leaves tough.
FAQ
What can I substitute if I don't have anchovy broth?
You can add plain water and toss small or medium dried anchovies directly into the seasoning to make dried anchovy steamed perilla leaves.
How do I prevent the perilla leaves from becoming tough when steaming?
Cover with a lid and cook over medium heat for only about 5 to 6 minutes so they do not get tough.
Can I use toasted sesame oil instead of perilla oil?
Yes, you can substitute an equal amount of toasted sesame oil for the perilla oil in the seasoning.
Is there a trick to placing the perilla leaves in the pot?
Layer two or three leaves at a time in an alternating pattern, spooning the seasoning sauce evenly between them so the flavor absorbs well.
