Korean Braised Perilla Leaves

Name: Korean Braised Perilla Leaves
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: perilla leaves 40 ea; soy sauce 3 tbsp; gochugaru 1 tsp; sugar 1 tbsp; minced garlic 1 tsp; sesame oil 1 tbsp; water 60 ml; sesame seeds 1 tsp

Stand the rinsed perilla leaves in a colander for about 10 minutes so excess water does not thin the sauce. Spoon a little sauce over the bottom of the pot, lay in 5 to 6 leaves at a time with a small spoonful of sauce between stacks, then cover and simmer over medium-low heat for about 8 minutes at a gentle bubble. Take the pot off the heat when the leaves darken and bend softly, and leave it covered for 5 minutes so the seasoning soaks in.

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Each braised perilla leaf is peeled off the stack and wrapped around a bite of rice.

The leaves are stacked five or six at a time with sauce spooned between the layers and braised gently, so every leaf, wilted and soft, is seasoned evenly.

Ingredients

servings

IngredientAmount

perilla leaves40 ea

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Instructions

6 steps

1

Rinse all 40 perilla leaves one by one under running water, cleaning both sides, and trim only the tough stem tips.

Stand them in a colander for about 10 minutes so excess water does not thin the sauce.
2

In a bowl, first mix 3 tbsp soy sauce, 60 ml water, and 1 tbsp sugar until the sugar dissolves.

Stir in 1 tsp gochugaru, 1 tsp minced garlic, and 1 tbsp sesame oil so the seasoning spreads evenly.
3

Spoon a little sauce over the bottom of the pot, then lay 5 to 6 perilla leaves flat in the same direction.

Add a small spoonful of sauce between each stack and repeat, leaving no dry leaves uncovered.
4

Cover the pot and simmer over medium-low heat for about 8 minutes.

Avoid high heat, which can scorch the sauce at the edges before the leaves soften; keep the liquid at a gentle bubbling level.
5

The leaves are ready when they darken and bend softly when lifted with tongs.

If the sauce reduces too quickly, lower the heat and cover the pot so the leaves finish cooking without drying out.
6

Turn off the heat and let the covered pot stand for 5 minutes so residual heat helps the seasoning soak in.

Sprinkle 1 tsp sesame seeds over the leaves, cool completely, and refrigerate in an airtight container.