Fragrant Kkaennip Sun Bokkeum (Stir-Fried Perilla Sprout Greens)
A summer side dish of blanched baby perilla leaves tossed in seasoning and stir-fried nutty 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 summer side dish is made by briefly blanching tender baby perilla leaves in boiling water, seasoning them, and gently stir-frying. Tuna extract sauce and soup soy sauce provide rich savoriness, finished with perilla oil and ground toasted sesame seeds for a nutty aroma. If the leaves feel tough, adding a splash of broth or water and letting them steam under a lid will make them much softer.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Baby perilla leaves400 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Salt1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)2 tbsp
- Tuna extract sauce (chamchi-aek)2 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)1–2 tbsp
- Perilla oil2 tbsp
- Toasted sesame seeds2 tbsp (ground)
- Trim off any stems that feel tough or hard, and pick out any damaged leaves.
- Since dirt or debris clings to the surface, soak them briefly and wash thoroughly several times.
Steps
Prepare the ingredients
Prepare 400 g baby perilla leaves, 1/2 large green onion (daepa), and red Cheongyang chili pepper (hot green chili).
Finely chop the large green onion since it goes into the seasoning for stir-frying, and slice the chilies.
Trim the baby perilla leaves
Baby perilla leaves are the small, tender young shoots that cluster closely together.
Trim off any stems that feel tough or hard, and pick out any damaged leaves.
Since dirt or debris clings to the surface, soak them briefly and wash thoroughly several times.
Blanch
Pour water into a pot, add 1 tbsp salt, and bring to a rolling boil.
Once you add the baby perilla leaves, stir quickly so the color turns vivid and the leaves wilt evenly throughout.
Rinse immediately in cold water and squeeze out the excess moisture.
Season
The squeezed baby perilla leaves will be clumped together, so shake them loose...
Add the chopped green onion and all the seasoning ingredients except the perilla oil and toasted sesame seeds, then toss together to season.
Stir-fry
Heat oil in a pan, add the seasoned baby perilla leaves, and stir-fry gently for 1 to 2 minutes.
As they cook, liquid released from the seasoning will simmer gently at the bottom of the pan.
Add the red chili pepper and toss as you stir-fry to bring out its spicy aroma. Taste and adjust with salt if it needs more saltiness...
Finish by adding 2 tbsp perilla oil and 2 tbsp ground toasted sesame seeds.
If the perilla leaves seem tough while stir-frying, add 3 to 4 tbsp anchovy broth or water, cover with a lid, and let them steam cook to make them much softer.
Finish
Among all side dishes, stir-fried seaweed stems and baby perilla leaf namul are my true favorites.
Having this side dish ready really gets your mouth watering and boosts your appetite.
Make this often when tender baby perilla leaves are plentiful in early summer and enjoy it as a side dish for rice.
Ppunwife's tips
- If the perilla leaves seem tough while stir-frying, add 3 to 4 tbsp anchovy broth or water, cover with a lid, and let them steam cook to make them much softer.
- If you like perilla seed powder, simply stir it in right at the end.
FAQ
What should I do if the baby perilla leaves feel tough while stir-frying?
Add 3 to 4 tbsp anchovy broth or water around the pan, cover with a lid, and let them steam cook to make them much softer.
What can I add to give it an even richer, nuttier flavor?
You can lightly stir in perilla seed powder at the very end of cooking to suit your taste.
Why is salt added when blanching baby perilla leaves?
Blanching them in salted boiling water helps the baby perilla leaves retain a more vibrant green color.
