Savory Anchovy Kkaennip Jjim (Steamed Perilla Leaves)
A fragrant side dish of prepped dried soup anchovies and perilla leaves gently steamed in a seasoned broth.
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 steamed dish brings together the deep umami of toasted dried soup anchovies and the delicate aroma of perilla leaves. Steaming them covered over low heat softens the leaves, making them wonderful to enjoy over warm rice with the savory braising liquid.
- Servings
- about 6–8 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Perilla leavesabout 150 leaves
- Dried soup anchoviesabout 30, 1 cup (after cleaning)
- Large green onion (daepa)1/2 stalk
- Red chili pepper and Cheongyang chili pepper (hot green chili)1 each
- Water1 cup
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Sand lance fish sauce (or dried anchovies)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))2 tbsp
- Minced garlic2 tbsp
- Salta little
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1 tbsp (ground)
- 250 g of perilla leaves is about 150 leaves.
- Remove the heads and innards from about 30 dried soup anchovies.
- For the large green onion and chili peppers, my red chili peppers and Cheongyang chili peppers were very small so I used two of each, but preparing one of each is enough.
Steps
Prepare the ingredients
250 g of perilla leaves is about 150 leaves.
Remove the heads and innards from about 30 dried soup anchovies.
For the large green onion and chili peppers, my red chili peppers and Cheongyang chili peppers were very small so I used two of each, but preparing one of each is enough.
Wash the perilla leaves
Perilla leaves can sometimes have parasites clinging to their fuzzy undersides.
Submerge them in vinegar water, weigh them down with a plate, and let them soak. Then rinse each leaf individually under running water and shake off the excess moisture.
Cut the ingredients
Roughly chop the anchovies using a food chopper or scissors, then toast them in a dry pan until lightly golden to remove any fishy smell.
Cut the perilla leaves roughly into 8 pieces.
Thinly slice the large green onion and finely chop the chili peppers.
Make the seasoning
Mix together 3 tbsp soup soy sauce (guk-ganjang), 2 tbsp fish sauce, 2 tbsp mirin (cooking rice wine), 2 tbsp minced garlic, 2 tbsp corn syrup (mulyeot) or green plum syrup (maesil-cheong), and 1 cup of water.
Add seasoning and steam
In a deep pan, combine all the ingredients, including the perilla leaves, and pour the seasoning evenly over the top.
Cover with a lid and let it cook over low heat as if steaming.
If you turn the heat to high before the ingredients release their moisture, the bottom may burn.
After steam rises and 2 to 3 minutes pass, the perilla leaves will wilt and release liquid, becoming nice and moist.
Keep cooking with the lid on so the flavor from the anchovies infuses well and the perilla leaves become even more tender. (Give it an occasional stir.)
Once it looks ready, taste it and adjust with salt if it is underseasoned.
Turn off the heat, add lightly ground toasted sesame seeds and perilla oil, and finish.
Finish
Fragrant steamed anchovy perilla leaves are done.
They have a bit more texture than tender young perilla sprouts, but steaming them like this makes them soft and wonderful to eat.
The anchovies turn soft and pleasant to eat, and the shallow savory broth tastes incredible.
Mix the greens, anchovies, and broth right into your rice, and you will see the bottom of your rice bowl in no time.
Ppunwife's tips
- Roughly chop the anchovies using a food chopper or scissors, then toast them in a dry pan until lightly golden to remove any fishy smell.
- If you turn the heat to high before the ingredients release their moisture, the bottom may burn.
FAQ
How do you prep dried anchovies to cut down on fishiness?
Remove the heads and innards, cut them into manageable pieces, and toast them in a dry pan until lightly golden to eliminate any fishy odor.
How should I manage the heat during cooking so it does not burn?
If you use high heat before the vegetables release their natural juices, the bottom of the pan can burn. Keep the lid on and steam gently over low heat.
What is the best way to clean perilla leaves thoroughly?
Submerge the perilla leaves in water mixed with a little vinegar, weigh them down with a plate for a short while, and then rinse each leaf under running water.
