Korean Seasoned Perilla Leaf Banchan
Quick answer
- Total time
- 8 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Kkaennip-muchim uses the same core ingredient as kkaennip jorim but skips the heat - raw perilla leaves are dressed directly with a soy-chili seasoning.
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While the braised version offers soft, fully wilted leaves, this muchim preserves the leaf's rough surface texture and its sharp, almost peppery raw aroma. The dressing - soy sauce, gochugaru, garlic, and chopped scallion - is spread thinly between stacks of five leaves; over-applying makes the dish too salty. A ten-minute rest lets the seasoning absorb into the leaf fibers. Perilla leaves are rich in rosmarinic acid, an antioxidant that has contributed to their reputation as a health food in Korea. Served alongside samgyeopsal or ssambap, the leaves' strong herbal scent cuts through the richness of fatty pork.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Align the stem ends of 30 perilla leaves and rinse each leaf under cold running water.
Press both sides dry with paper towels so the seasoning clings instead of sliding off the wet surface.
- 2Season
In a bowl, first loosen 2 tablespoons soy sauce with 1 teaspoon gochugaru, half a teaspoon minced garlic, and 1 tablespoon chopped green onion. Stir in 1 teaspoon sesame oil until the mixture looks glossy and evenly speckled.
- 3Season
Lay 5 perilla leaves flat in one stack, then start seasoning from the top leaf.
Add only a small amount at a time and spread it thinly across the veins and edges to prevent salty patches.
- 4Season
Repeat the same process with the remaining leaves in groups of five, placing each seasoned stack neatly into the serving dish.
Do not press them down hard; keep the leaves flat so the seasoning distributes evenly.
- 5Season
Do not pour any leftover seasoning thickly over the top.
Touch up only the spots that look bare, then scatter 1 teaspoon sesame seeds evenly so they stick to the lightly seasoned surface.
- 6Finish
Let the dish rest undisturbed at room temperature for 10 minutes so the soy seasoning seeps between the leaf fibers.
Serve when the leaves look slightly darker and moist, especially with grilled pork belly or ssambap.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Raw perilla leaves dressed in soy and chili, sauce spread thinly to let the sharp herbal bite come through.
- Finish cue
- Stir in 1 teaspoon sesame oil until the mixture looks glossy and evenly speckled.
- Avoid this
- Apply a thin layer of seasoning to avoid over-salting.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
8min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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