Maangchi Steamed Perilla Leaves Official Video
Official creator video linked from Maangchi's original recipe for this exact dish; in-site playback was not tested.
Official cooking video · Maangchi · YOUTUBEKorean Soy-Fish-Sauce Steamed Perilla Leaves (Kkaennipjjim)
A Korean side dish of 60 perilla leaves layered with garlic, soy and fish-sauce seasoning, briefly steamed; divided into four small side portions.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash both sides of all 60 perilla leaves under running water and drain. Mince two garlic cloves, 115 g onion and two green onions.
- 02
Mix minced garlic, onion and green onions with 30 ml soy sauce, 15 ml fish sauce, 2 tsp gochugaru, 15 ml sesame oil, 1 tbsp sesame seeds and 45 ml water.
- 03
Place about 30 leaves in one direction in a shallow pot, applying about 1 tsp sauce between every other leaf from the bottom upward.
- 04
Stack the remaining 30 leaves in the opposite direction and season every other leaf in the same way. Pour any remaining sauce over the top and into the pot.
- 05
Cover and cook over medium-high heat for 3 minutes. Turn off the heat and leave covered in the hot pan for another 3 minutes to finish cooking.
- 06
Uncover, check the leaves are tender, and divide into four small side portions with rice. Refrigerate leftovers promptly in a shallow airtight container.
Before you cook
Contains soy, fish and sesame; soy sauce may also contain wheat, so read labels. Rinse both sides of leaves. Cook covered for 3 minutes and leave covered off heat another 3 minutes. The original suggests one-week refrigeration, but this home guide conservatively recommends chilling at or below 4°C within 2 hours and eating within 3–4 days. Reheat leftovers to 74°C (165°F).
Allergens: soy (soy sauce), fish (fish sauce), sesame (oil and seeds), wheat may occur in soy sauce; check packaged labels
Image & source credits
These illustrations stand in for food photos.
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