Korean Braised Perilla Leaves
Kkaennip jorim layers fresh perilla leaves with a soy-based sauce and simmers them gently - a banchan built for make-ahead storage. Kkaennip (perilla) is a distinctly Korean herb with an aromatic intensity comparable to basil or mint, yet it is rarely found outside Korean cuisine. The technique stacks five to six leaves at a time, spooning sauce between each layer so every leaf seasons evenly. Simmering on medium-low heat for eight to ten minutes wilts the leaves into soft, pliable sheets that wrap neatly around a mound of rice. The sauce combines soy sauce, gochugaru, sugar, garlic, and sesame oil - the last adding a nutty richness that complements the herb's own perfume. Refrigerated in an airtight container, kkaennip jorim lasts up to two weeks, making it one of the most economical banchan to batch-prepare.
Adjust Servings
Instructions
- 1
Wash each perilla leaf individually and drain.
- 2
Mix soy sauce, gochugaru, sugar, garlic, sesame oil, and water for the sauce.
- 3
Layer 5-6 leaves in a pot, drizzle sauce, and repeat.
- 4
Simmer on medium-low heat for 8-10 minutes.
- 5
Sprinkle sesame seeds to finish.
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