AI-generated imageYoung Perilla Leaf Stir-Fry with Ground Perilla (4 Korean Side Servings)
A Korean vegetable side dish: briefly blanch tender young perilla leaves, sauté with onion and broth, then finish with ground perilla.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Trim tough stems and damaged leaves; wash the young perilla leaves well. Thinly slice onion and chop scallion.
- 02
Add 1 tsp salt to boiling water and blanch leaves briefly until wilted. Cool in cold water and gently squeeze out excess water.
- 03
Heat 1 tbsp oil and briefly sauté onion, scallion and garlic. Add blanched leaves and 50 mL stock; loosen and toss the greens.
- 04
Season with 1 tbsp soup soy sauce and cook over medium heat until the greens absorb the seasoning and only a little moisture remains.
- 05
Turn off the heat and fold in 2 tbsp perilla oil and 1 1/2 tbsp ground perilla; serve.
Helpful source links
Before you cook
Wash greens and discard damaged leaves. Check fish in anchovy stock, soy/wheat in soup soy sauce and perilla seed sensitivity. Chill leftovers within 2 hours.
Allergens: fish (anchovy stock), soy, possible wheat in soup soy sauce, perilla seeds
Image & source credits
AI-generated image.
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