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Steamed Perilla Leaves (Kkaennip Jjim)

Perilla leaves are steamed in a light sauce that allows you to enjoy the full flavor of Perilla without overwhelming it. Great side dish to rice. Ready in less than 10 minutes. Gluten Free (if using gluten free soy sauce like Tamari).

Prep Time
8 mins
Cook Time
8 mins
Total Time
10 mins
Servings: 10 servings
Calories: 30 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

  • 80 pieces perilla leaves
Sauce recipe with Apple Lemon Soy Sauce
  • 2 Tbsp apple lemon soy sauce
  • 3/4 cup water
  • 4 tsp anchovy sauce (myeolchi aekjeot) (substitute fish sauce)
  • 3 Tbsp cooking sake (rice wine)
  • 1/2 cup green onions (chopped)
  • 1/2 cup onion (finely chopped, blender works well)
  • 1 Tbsp red chili powder (Gochukaru)
  • 1 Tbsp perilla oil
  • 2 tsp sesame seeds
Sauce recipe without Apple Lemon Soy Sauce
  • 5 tsp anchovy sauce (myeolchi aekjeot) (fish sauce)
  • 1/4 tsp Korean Soup Soy Sauce (Guk Ganjang)
  • 3/4 cup water
  • 3 Tbsp cooking sake (rice wine or mirin)
  • 1 Tbsp red chili powder
  • 1 Tbsp perilla oil
  • 2 tsp sesame seeds
  • 1/2 cup onion (finely chopped, blender works well)
  • 1/2 cup green onion (chopped)
  • 1/2 tsp maesil (green plum) syrup (substitute 1/3 tsp sugar)

Instructions

    Cup of Yum
  1. Wash and drain perilla leaves. Layer them so they will dry easily.
  2. Finely chop onion by hand or use an electric chopper or blender to do it.
  3. Chop green onions.
Make seasoning sauce by adding and mixing all sauce ingredients in a bowl:
    Cup of Yum
  1. Apple Lemon Soy Sauce (see different recipe version if  you don't want to make it - although I really recommend you do 😉)
  2. water, fish sauce, soup soy sauce, cooking sake, red chili powder, perilla oil, sesame seeds, maesil syrup (or sugar), chopped onions and green onions
  3. In a wide saucepan (at least 8"), spoon 1-2 spoonfuls (small spoon) of the sauce on the bottom of the pan. Then take 3 leaves and stack them in the pan. Pour 1-2 spoonfuls of the sauce on top of the Perilla leaf. Take another stack of 3 perilla leaves and add to the pan but turn it 180 degrees so you alternate the direction of the leaves. Repeat.
  4. Also, make 2 stacks inside the saucepan (see videso the overall height of the resulting stack is lower and more sauce gets onto the leaves during cooking.
  5. Cover the pot and cook (steathe leaves on medium heat for only about 2 minutes or 2 1/2 minutes.  Because there's so little liquid, it should start bubbling right away. If your stack is high, you will also want to turn it over after 1 minute or so.  Since we eat Perilla leaves raw, we don't need to really cook it. We just want to cook the raw taste out of it. The color of the leaves should still stay pretty green when finished.
  6. Serve it warm or at room temperature or even cold as side dish (banchawith rice and other dishes.

Notes

  • I try not to force people to make this but try making my Apple Lemon Soy Sauce - it really is  such a wonderful thing to have in the kitchen.  Use this in fish jorims, salad dressings, muchim, and even as a quick BBQ marinade.
  • substitute 1/3 tsp sugar for  1/2 tsp maesil (green plum syrup).

Nutrition Information

Calories 30kcal (2%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 179mg (7%) Potassium 41mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 287IU (6%) Vitamin C 2mg (2%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 30

% Daily Value*

Calories 30kcal 2%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 179mg 7%
Potassium 41mg 1%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 287IU 6%
Vitamin C 2mg 2%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.