Kkaennip Sun Bokkeum (Stir-Fried Perilla Sprout Greens)
A savory side dish made by lightly blanching baby perilla leaves, seasoning them, and stir-frying in perilla oil.
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 is made by briefly blanching tender baby perilla leaves in boiling water, seasoning them, and stir-frying with vegetables. The nutty flavor of perilla oil pairs with a subtle herbal aroma, making it an easy side dish to enjoy with rice. The key tip is to stir-fry quickly over medium heat or higher so it does not turn tough.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Baby perilla leaves200 g
- Onion1/4
- Carrot1/5
- Perilla oil2 tbsp
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Minced green onion2 tbsp
- Sugar1 tsp
- Toasted sesame seeds
- Salta little
- Baby perilla leaves are the tender, small leaves at the very top of the perilla stem; soak them in water, rinse several times, and drain.
- After blanching in boiling water, do not squeeze out the moisture too hard with your hands, but remove just enough so it won't dilute the seasoning.
Steps
1. Baby perilla leaves are the tender, small leaves at the very top of the perilla stem.
Soak them in water, rinse several times, and drain.
2. Add the baby perilla leaves to boiling water and, as soon as they wilt, rinse them immediately in cold water.
Do not squeeze out the moisture too hard with your hands, but remove just enough so it won't dilute the seasoning.
3. Here are the blanched baby perilla leaves, julienned carrot, and onion.
4. If the baby perilla leaves stay clumped together they are inconvenient to eat, so shake them loose to make them easy to eat.
Add all the seasoning ingredients except the toasted sesame seeds and toss gently.
5. Heat a pan, add perilla oil, add the carrot, and stir-fry briefly.
6. Add the onion as well and stir-fry briefly.
7. Add the baby perilla leaves and stir-fry while keeping them from clumping together.
If you stir-fry over low heat for too long they can turn tough, so stir-fry quickly over medium heat or higher
so the seasoning absorbs evenly.
8. If it tastes bland, adjust the seasoning with a little salt, sprinkle with toasted sesame seeds, and finish.
Ppunwife's tips
- If you stir-fry over low heat for too long they can turn tough, so stir-fry quickly over medium heat or higher so the seasoning absorbs evenly.
FAQ
How long should I cook the baby perilla leaves when blanching?
Add the baby perilla leaves to boiling water and take them out right away as soon as they wilt, then rinse in cold water.
How much water should I squeeze out of the blanched baby perilla leaves?
Do not squeeze them too tightly with your hands; squeeze lightly just enough so it will not affect the seasoning.
Is there a way to stir-fry baby perilla leaves so they do not become tough?
Stir-frying over low heat for too long can make them tough, so untangle any clumped leaves and stir-fry quickly over medium heat or higher to keep them tender.
How do I adjust the seasoning if it tastes bland after finishing?
Taste it after stir-frying, and if it is bland, simply add a little salt to adjust the seasoning.
