Kkaennip Jjim (Steamed Perilla Leaves)
User Reviews
4.6
48 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
-
Cuisine
Vegetarian
Kkaennip Jjim (Steamed Perilla Leaves)
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Steamed perilla leaves with a simple seasoning - quick and easy Korean banchan!
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Ingredients
- 25 to 30 perilla leaves kkaennip, 깻잎
- 2 tablespoons soy sauce
- 1 tablespoon Korean red chili pepper flakes gochugaru (I used 2 tablespoons for the photo)
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 scallion chopped (about 2 tablespoons)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons water
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Instructions
- Wash the leaves thoroughly (especially the back sides) under running water, one leaf at a time. Hold the stems together, and shake off the excess water.
- Place them in a colander to further drain.
- Mix all the seasoning ingredients well in a small bowl.
- In a heat proof or microwave safe bowl, place 3 or 4 leaves at a time, and spread a teaspoon of the sauce all over the top leaf. Repeat the process with the remaining leaves. Rotate the location of the stem part of each batch to level the stack. Pour any remaining sauce around the leaves when all the leaves are used up.
- To steam, boil about 1-inch high water in a large enough pot to loosely fit the bowl with the perilla, and then carefully place the bowl in the pot. Cover, and steam for 2 to 3 minutes. Adding a folded paper towel at the bottom will prevent the bowl from rattling in the boiling water. Another option is to wrap the bowl tightly with plastic wrap and microwave for 2 minutes.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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