Korean Steamed Perilla Leaves
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Perilla leaves, brushed thinly with soy and chili seasoning and stacked, braise gently into soft, dark green sheets that still peel apart one at a time.
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Draped over a spoonful of rice, each leaf brings its strong herbal aroma and the salty sauce together in one bite. Leftover rinsing water is what usually goes wrong, since it dilutes the seasoning and leaves the stack bland. Alternating the stem direction as the leaves are stacked evens out the thickness on both sides. Spooning the liquid from the bottom over the top midway lets every layer take on salt, and a day in the fridge evens it out further.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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