Korean Steamed Perilla Leaves
Quick answer
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 th...
What makes this special
- Kkaennip-jjim layers perilla leaves to absorb a savory garlic and soy seasoning between sheets.
- 40 layered perilla leaves collapse and absorb seasoning between each sheet
- 8-10 minutes covered on low heat fuses herbal aroma with soy umami
Key ingredients
Core cooking flow
- 1 Trim any tough stem ends from 40 perilla leaves, then rinse both sides under running water.
- 2 In a bowl, first loosen 3 tablespoons soy sauce, 4 tablespoons water, 1 tabl...
- 3 Place the leaves in a pot or heatproof dish in stacks of 3 to 4, spreading a...
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.
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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