Nutty, Moist Kkaennip Sun Deulggae Bokkeum
A savory side dish of blanched baby perilla leaves stir-fried moistly with anchovy broth and perilla seed powder.
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 namul side dish is made by seasoning blanched baby perilla leaves, stir-frying them, and adding anchovy broth along with perilla seed powder. The key is adding broth to keep the greens from becoming dry from the perilla seed powder, resulting in a moist and tender texture. It is mild and nutty, making it wonderful to serve alongside rice.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Baby perilla leaves200 g
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Minced garlic1 tbsp
- Minced large green onion (daepa)2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Anchovy broth1/3 cup
- Perilla seed powder2 tbsp
- Perilla oil1 tbsp
- Trim off the thick stems of the baby perilla leaves and wash them clean.
- If you like perilla seed powder, you can add more along with extra broth when stir-frying.
- You can use toasted sesame oil instead of perilla oil.
Steps
Prepare the baby perilla leaves
Trim off the thick stems of the baby perilla leaves and wash them clean.
Blanch the baby perilla leaves
Add 1 tbsp of salt to rolling boiling water, then add the baby perilla leaves. As soon as they turn vibrant green and wilt down, take them out immediately, rinse in cold water, and squeeze out the moisture.
Season and stir-fry
The blanched baby perilla leaves tangle together, so chop them into smaller pieces to make them easier to eat.
In a bowl, add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp tuna extract sauce (chamchi-aek), 1 tbsp minced garlic, 2 tbsp minced large green onion (daepa), 1 tbsp mirin (cooking rice wine), and 1 tbsp corn syrup (mulyeot), then toss so the seasoning absorbs.
Add the baby perilla leaves to a pan and stir-fry briskly.
Add 1/3 cup anchovy broth and 2 tbsp perilla seed powder. Once everything comes together evenly and cooks tenderly, turn off the heat.
Adding perilla seed powder can make the greens dry, so adding a little anchovy broth keeps them moist.
If you like perilla seed powder, you can add more along with extra broth when stir-frying.
Finish by adding 1 tbsp perilla oil or toasted sesame oil.
Finish
The baby perilla leaves are nutty, and the rich aroma of perilla seed powder and perilla oil fills the air.
It is a side dish for rice that is very good for our bodies.
Even if the quantity seems large, it shrinks down so much once cooked that you might wish you had more.
Try baby perilla leaves cooked with perilla seed powder and fall into its nutty flavor.
Ppunwife's tips
- The blanched baby perilla leaves tangle together, so chop them into smaller pieces to make them easier to eat.
- Adding perilla seed powder can make the greens dry, so adding a little anchovy broth keeps them moist.
FAQ
Why do you add anchovy broth when adding perilla seed powder?
Perilla seed powder absorbs moisture and can make the greens dry, so pouring in broth allows them to stir-fry up moist and tender.
Can I use toasted sesame oil instead of the perilla oil added at the end?
Yes, you can finish the dish by using toasted sesame oil instead of 1 tbsp perilla oil.
What should I do if I want a richer perilla flavor?
To suit your taste, you can add more perilla seed powder along with additional broth while stir-frying.
