Korean Seasoned Perilla Sprout Namul
Quick answer
- Active time
- 13 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Young perilla shoots have tender stems and an even stronger herbal scent than the mature leaves.
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The 40-second blanch is short on purpose to protect that aroma, and a doenjang dressing with perilla oil, pressed from the same plant's seeds, layers the scent instead of covering it.
Ingredients
Instructions
- 1
Snap off the thick lower stems by 2 to 3 cm, since they stay tough regardless of cooking time.
Rinse the sprouts twice under cold running water to remove any soil or grit before blanching.
- 2
Bring a pot of water to a full boil and add a pinch of salt.
Blanch the sprouts for exactly 40 seconds. Pulling them out at this precise point softens the fibrous stalks while keeping the concentrated herbal fragrance intact.
- 3
Transfer immediately to cold water and soak for 2 minutes to stop cooking.
Press firmly with both hands to squeeze out as much moisture as possible, then cut into 5 cm lengths.
- 4
In a large bowl, combine 1 tablespoon doenjang, half a tablespoon soup soy sauce, half a teaspoon minced garlic, and 1 tablespoon perilla oil. Stir until the doenjang dissolves fully and the seasoning looks smooth and uniform.
- 5
Add the sprouts and sliced green onion to the seasoning.
Work with your hands for about 30 seconds using a gentle kneading motion so the doenjang coats every stalk and the fermented earthiness merges with the shoot's herbal fragrance.
- 6
Scatter half a tablespoon of sesame seeds over the top and fold once more to finish.
Serve right away, or rest for 30 minutes at room temperature so the seasoning absorbs more fully into the sprouts.
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