Korean Steamed Perilla Leaves
Kkaennip-jjim is a Korean banchan made by stacking perilla leaves one by one with a soy sauce, gochugaru, and garlic seasoning between each layer, then gently braising them covered over low heat. As the leaves wilt, they absorb the sauce and release their distinctive herbal aroma, which mingles with the soy's umami into a layered flavor. Sesame oil brushed between the leaves adds a nutty fragrance, while the chili flakes provide a slow-building warmth. Wrapping a spoonful of steamed rice in a single seasoned leaf makes for a complete bite, which is why this dish is considered one of Korea's most reliable everyday side dishes.
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Instructions
- 1
Rinse the perilla leaves and shake off excess water.
- 2
Mix soy sauce, water, chili flakes, garlic, green onion, and sesame oil for the sauce.
- 3
Layer 3-4 leaves at a time in a pot, brushing a thin layer of sauce between layers.
- 4
Cover and gently steam-braise over low heat for 8-10 minutes.
- 5
Turn off heat, rest for 2 minutes, then cool slightly and serve.
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