Korean Steamed Perilla Leaves
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
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.
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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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Trim any tough stem ends from 40 perilla leaves, then rinse both sides under running water.
Stand them in a colander and shake off as much moisture as possible so the seasoning does not become diluted.
- 2Season
In a bowl, first loosen 3 tablespoons soy sauce, 4 tablespoons water, 1 tablespoon gochugaru, and 1 teaspoon minced garlic.
Add the sesame oil and chopped green onion, then mix until the chili flakes are fully moistened.
- 3Season
Place the leaves in a pot or heatproof dish in stacks of 3 to 4, spreading a thin spoonful of seasoning over each stack.
Alternate the stem direction so one side does not become too thick.
- 4Control
Pour any remaining seasoning over the top and around the edges, then cover and set over medium-low heat.
Once the liquid begins to bubble, lower the heat so the soy-based sauce does not scorch.
- 5Control
Cook on low heat for 6 to 8 minutes, spooning the collected sauce over the top once or twice midway.
The leaves are ready when they collapse to dark green and the stem ends feel tender.
- 6Finish
Turn off the heat and let the covered leaves rest for 5 minutes so the seasoning settles evenly.
Serve one leaf at a time over warm rice, and chill leftovers after cooling to deepen the flavor.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kkaennip-jjim layers perilla leaves to absorb a savory garlic and soy seasoning between sheets.
- Finish cue
- The leaves are ready when they collapse to dark green and the stem ends feel tender.
- Avoid this
- Trim any tough stem ends from 40 perilla leaves, then rinse both sides under running water.
- Storage and reheating
- A day of refrigeration deepens and evens out the flavor.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 7 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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