AI-generated imageBlanched Perilla Leaf Namul with Perilla Oil (2 servings)
Tender cooked Korean perilla namul, briefly blanched and sautéed with soup soy sauce and perilla oil. Different from steamed seasoned leaves.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash leaves, remove tough stems and thinly slice optional onion.
- 02
Blanch leaves in boiling water for 10–30 seconds until wilted, then immediately cool in cold water.
- 03
Gently squeeze out water and mix with soup soy sauce, perilla oil and garlic.
- 04
Sauté over medium-low heat for 1–2 minutes, adding optional onion and 1 tbsp water if dry.
- 05
Turn off the heat and garnish with optional sesame seeds.
Helpful source links
Before you cook
Check soy, wheat in soy sauce and optional sesame. Refrigerate leftovers within 2 hours. Sesame oil changes the taste.
Allergens: SOY, WHEAT (check soy sauce label), SESAME (if used)
Image & source credits
AI-generated image.
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