Korean Gourd Namul Stir-fry
Baknamul deulkkae bokkeum is a Korean stir-fried side dish made from rehydrated dried gourd strips coated in ground perilla seed. The dried gourd strips, sliced thinly from the inner flesh of a bottle gourd, develop a pleasantly chewy texture once soaked in water. Cooking begins by sauteing minced garlic in perilla oil, then adding the gourd strips with soup soy sauce and a small amount of water to braise briefly. Ground perilla seed is stirred in at the end, forming a nutty coating that clings to each strip as the moisture reduces. The entire dish comes together in about ten minutes, making it a practical banchan for everyday meals. Its mild flavor and soft chew pair well with stronger-flavored dishes on the table.
Adjust Servings
Instructions
- 1
Lightly squeeze soaked gourd strips and cut them into 5 cm lengths.
- 2
Heat perilla oil over medium-low heat and saute minced garlic for 30 seconds.
- 3
Add gourd strips and stir-fry for 2 minutes so they absorb the oil.
- 4
Add soup soy sauce, salt, and water, then cover and cook for 3 minutes until tender.
- 5
Uncover, add ground perilla seed, and stir-fry 2 more minutes until nutty and thick.
- 6
Turn off heat, mix in chopped scallion with residual heat, and serve immediately.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Deulkkae Aehobak Beoseot Bokkeum (Perilla Zucchini Mushroom Stir-fry)
Deulkkae-aehobak-beoseot-bokkeum is a Korean stir-fry of zucchini and oyster mushrooms finished with ground perilla seeds. The perilla powder dissolves into the cooking liquid to form a creamy, nutty coating over the vegetables. Mushrooms provide natural umami while the zucchini adds moisture and mild sweetness. It is a staple home-style side dish that achieves depth of flavor without any strong spices or heavy seasoning.
Korean Seaweed, Perilla & Shrimp Stir-fry
Tot-deulkkae-saeu-bokkeum stir-fries briefly blanched tot seaweed and shrimp in perilla oil, finished with ground perilla seeds. The tot is blanched for only 30 seconds to preserve its distinctive pop-and-chew texture, and the shrimp are pre-seasoned with cooking wine to remove any fishiness before being cooked to a springy doneness. Perilla oil and ground perilla seeds merge with the oceanic salinity of the seaweed and shrimp, building a nutty-briny flavor. Seasoned lightly with soup soy sauce and green onion, it is a low-carbohydrate side dish anchored in seafood and sea vegetables.
Korean Stir-fried Radish Greens with Perilla
Siraegi deulkkae-bokkeum is a Korean stir-fry of pre-boiled dried radish greens seasoned with soup soy sauce and garlic, then cooked in perilla oil and finished with generous perilla powder. The greens are first tossed in the seasoning to let the flavors penetrate, stir-fried for three minutes, then simmered briefly with water and perilla powder until a thick, nutty sauce coats every strand. Green onion added at the end provides a fresh aromatic lift. Compared to the doenjang-based siraegi jorim, this version leans lighter and more distinctly nutty from the perilla.
Korean King Oyster Mushroom Stir-fry with Perilla
This stir-fry combines 250 grams of julienned king oyster mushrooms with onion, cooked rapidly over high heat in a blend of perilla oil and cooking oil to prevent the mushrooms from releasing too much water. Garlic is sauteed for 20 seconds first to infuse the oil, followed by onion for one minute to draw out its natural sweetness. The mushrooms then go in for a quick two-minute toss before soup soy sauce and a splash of water are added to create a light braising liquid. One and a half tablespoons of ground perilla seeds are stirred in during the final minute, thickening the sauce into a creamy coating without becoming pasty. Scallion is added off heat for a finishing touch of color and freshness.
Korean Taro Stem Stir-fry with Perilla Powder
Torandae-deulkkae-bokkeum is a traditional Korean side dish of boiled taro stems stir-fried in perilla oil and thickened with ground perilla seeds. The taro stems have a tender texture with a subtle fibrous chew, and the perilla powder absorbs the simmering liquid of soup soy sauce and water to form a creamy coating. Double use of perilla - both the oil and ground seeds - builds a pronounced nutty aroma throughout the dish. It is a seasonal home-style banchan that highlights the taro stem's distinctive slippery mouthfeel paired with rich perilla depth.
Korean Napa Cabbage Perilla Stir-fry
A Korean home-cooking staple found on family dinner tables far more often than in restaurants. Napa cabbage is tossed in perilla oil over high heat until wilted, then braised briefly with soup soy sauce until the leaves turn silky while stems keep a slight bite. Ground perilla seeds dissolve into the liquid at the end, forming a creamy, pale-tan coating with an earthy, seed-forward taste. Saucy enough to soak into steamed rice, it also travels well cold in lunchboxes.