Korean Seasoned Perilla Sprout Namul
Kkaetsun-namul-muchim uses young perilla shoots rather than the mature leaves, blanched and dressed with doenjang and perilla oil. Kkaetsun has more tender stems and a more concentrated aroma than full-grown kkaennip, and it appears in traditional markets mainly from summer into early autumn. Trimming the thick lower stems and blanching for just forty seconds preserves the fragrance while softening the fibrous stalks. Hand-dressing with doenjang, soup soy sauce, garlic, and deulgirum (perilla oil) creates a double layer of herbal nuttiness - the fermented paste's earthy umami meeting the shoot's intense green perfume. Perilla oil is preferred over sesame oil here because it belongs to the same botanical family as the shoots, creating a more harmonious pairing. This seasonal namul is a strong alternative when you want something beyond the usual sigeumchi (spinach).
Adjust Servings
Instructions
- 1
Trim thick stems and wash the perilla sprouts.
- 2
Blanch in lightly salted boiling water for 40 seconds.
- 3
Rinse cold, squeeze dry, and cut into 5 cm pieces.
- 4
Mix doenjang, soup soy sauce, garlic, and perilla oil.
- 5
Add sprouts and chopped green onion, then toss gently.
- 6
Finish with sesame seeds.
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