Korean Kkaennip Deulgireum Gyeran Bap (Perilla Egg Rice)

Shake excess moisture from 30 g perilla leaves, roll them tightly, and slice them into thin strips.

Beat 4 eggs with a pinch of salt until no streaks of white remain, so the scramble cooks evenly.

Warm the pan over low heat, melt 10 g butter, and pour in the eggs.

When the edges begin to set, stir in broad folds and remove them while still moist, before they become dry.

Add 1 tablespoon perilla oil and 20 g minced green onion to the same pan, then cook over medium-low heat for about 30 seconds.

Once the onion turns slightly translucent and fragrant, keep the heat controlled to protect the oil aroma.

Add 420g rice and separate the clumps with a spatula.

Loosen cold rice before adding it and warm it over lower heat so the grains do not harden.

Drizzle 1.5 tablespoons soy sauce around the hot edge of the pan and let it sizzle for about 10 seconds.

Quickly mix it through the rice until the color looks even, then turn off the heat immediately.

With the heat off, add the scrambled eggs, sliced perilla leaves, and remaining 1 tablespoon perilla oil, then fold gently so the eggs stay soft. Transfer to bowls, sprinkle with 1 teaspoon sesame seeds, and serve right away.