Fragrant Kkaennip Jjim (Steamed Perilla Leaves)
A super simple side dish of perilla leaves layered with seasoned sauce and gently steamed.
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 dish layers perilla leaves with a savory sauce made from soy sauce and anchovy broth, then steams them briefly. Steaming lightly over medium heat without overcooking keeps the perilla leaves tender without wilting too much or turning tough. It is perfect wrapped over warm rice or paired with grilled meats.
- Servings
- about 4–5 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Perilla leaves50 leaves
- Onion1/4
- Red chili pepper1
- Large green onion (daepa)1/4 stalk
Seasoning
- Soup soy sauce (guk-ganjang)3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1 tbsp
- Anchovy broth5 tbsp
- Wash the perilla leaves one by one under running water and drain well. Finely chop the large green onion, red chili pepper, and onion.
Steps
Wash the perilla leaves one by one under running water and drain the water well.
Finely chop the large green onion, red chili pepper, and onion. Add all the seasoning ingredients to them and mix well.
In a wide-bottomed pan, add the perilla leaves 3 at a time, spreading a tablespoon of sauce over each layer.
Cover with a lid and steam over medium heat for about 4–5 minutes, and it is done.
If you boil it too long, they will wilt too much and become tough.
Ppunwife's tips
- If you boil it too long, the leaves will wilt too much and become tough.
FAQ
How should I adjust the heat and timing when steaming the perilla leaves?
Cover with a lid and cook over medium heat for about 4 to 5 minutes.
What happens if you cook the perilla leaves for too long?
If heated for too long, they will wilt excessively and the texture can become tough.
Can I substitute another oil if I don't have perilla oil?
You can substitute toasted sesame oil.
Is it okay to use water if I don't have anchovy broth? AI-generated
You can generally substitute plain water, store-bought Yondu liquid seasoning, or kelp broth.
