Tender Kkaennip Sun Bokkeum (Stir-Fried Perilla Sprout Greens)
A savory summer side dish made by blanching baby perilla leaves, seasoning them, and gently steaming them as they stir-fry.
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 features in-season baby perilla leaves blanched briefly in boiling water, pre-seasoned, and stir-fried until moist and tender. The key technique is covering the pan with a lid to let them steam briefly, bringing out a soft and tender texture. A generous swirl of perilla oil at the end adds a subtle aroma and nutty flavor, making it a wonderful side dish for rice.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Baby perilla leaves400 g
- Large green onion (daepa)1/2 stalk
- Chili pepper2 (Cheongyang or red chili pepper, measured amount)
- Salt1 tbsp
Seasoning
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)2 tbsp
- Tuna extract sauce (chamchi-aek) (or fish soy sauce, yondu (vegetable seasoning essence))2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Perilla oil2 tbsp
- Toasted sesame seeds2 tbsp
- Pick off any spoiled or bug-eaten leaves and stems, then wash thoroughly several times under running water.
- I used 4 small Cheongyang and red chili peppers, but if they are regular-sized, about 2 will do.
Steps
Prepare the ingredients
Here is 400g of baby perilla leaves.
For the 1/2 large green onion and chili peppers, I used 4 small Cheongyang and red chili peppers, but if they are regular-sized, about 2 will do.
Pick off any spoiled or bug-eaten leaves and stems, then wash thoroughly several times under running water.
Blanch the baby perilla leaves
We are going to blanch the baby perilla leaves.
Pour a suitable amount of water into a pot, add 1 tbsp salt, and bring it to a rolling boil.
Add the baby perilla leaves...
Toss them up and down.
Once the overall color of the baby perilla leaves turns vivid and they wilt, immediately rinse them several times in cold water to cool them down.
Since they will be seasoned and stir-fried, there is no need to blanch them for long; just wilt them.
Chop the ingredients
Squeeze out the moisture firmly, and if you cut the clumped leaves and shake them out, they will separate easily.
Finely chop the large green onion and chili peppers.
Season
Put the baby perilla leaves and the chopped large green onion and chili peppers into a bowl...
Except for the perilla oil and toasted sesame seeds, add 1 tbsp minced garlic, 2 tbsp soup soy sauce (guk-ganjang), 2 tbsp tuna extract sauce (chamchi-aek), 2 tbsp mirin (cooking rice wine), and 1 tbsp corn syrup (mulyeot), then mix to season.
Stir-fry the baby perilla leaves
Add the seasoned baby perilla leaves to a pan drizzled with cooking oil and stir-fry briskly.
After stir-frying for about 2 minutes, they will wilt slightly and start releasing moisture.
Cover with a lid and let them steam-cook for about 3 to 4 minutes; the seasoning will soak in well and they will become much softer.
Once they are nicely flavored and tender, open the lid and stir-fry while letting the moisture evaporate.
If your baby perilla leaves are already very tender, you can leave the lid off and simply stir-fry just until the seasoning absorbs.
Taste and adjust with salt if needed, then finish by adding 2 tbsp perilla oil and 2 tbsp lightly crushed toasted sesame seeds.
Finish
The baby perilla leaves seemed rather large, though not quite as big as mature perilla leaves, but stir-frying them this way gives them a pleasant, soft texture.
I sometimes cook full-grown perilla leaves this way when I have a lot on hand, because letting them steam properly midway through makes them tender and soft just like baby perilla greens.
The savory aroma of perilla oil added at the very end stimulates the nose and whets the appetite.
Mild and healthy, this baby perilla leaf stir-fry made with perilla oil is at its peak right now as the leaves grow vigorously in the rain.
Serve it often as a side dish, and there will be no better rice thief than this.
Ppunwife's tips
- Since they will be seasoned and stir-fried, there is no need to blanch them for long; just wilt them.
- Squeeze out the moisture firmly, and if you cut the clumped leaves and shake them out, they will separate easily.
- Cover with a lid and let them steam-cook for about 3 to 4 minutes; the seasoning will soak in well and they will become much softer.
- If your baby perilla leaves are already very tender, you can leave the lid off and simply stir-fry just until the seasoning absorbs.
- You can also finish with perilla seed powder to add an extra nutty flavor.
FAQ
How long should I blanch the baby perilla leaves?
Since they will be seasoned and stir-fried again, there is no need to cook them long; just blanch them briefly in boiling salted water until the color brightens and they wilt.
Is there a trick to getting a softer texture when stir-frying?
After starting to stir-fry the seasoned baby perilla leaves, cover with a lid and let them steam for about 3 to 4 minutes. This allows the seasoning to penetrate deeply and makes them much more tender.
What can I use instead of tuna extract sauce?
The recipe notes suggest you can substitute fish soy sauce or Yondu.
What can I add if I want a nuttier flavor?
They are delicious stir-fried plain, but depending on your preference, finishing with perilla seed powder adds a wonderful nutty richness.
