Steamed Perilla leaves (Kkaennip Jjim 깻잎찜)

By Kimchimari · 40 min

Ingredients

Instructions

1. Wash the perilla leaves, drain them, and spread them out so they dry.
2. Finely chop the onion by hand, or use a blender or chopper. Chop the green onions.
3. In a bowl, mix all the sauce ingredients: water, fish sauce, soup soy sauce, cooking sake, red chili powder, perilla oil, sesame seeds, maesil syrup (or sugar), chopped onion and green onion.
4. In a wide saucepan (at least 8 inches), spread 1 to 2 small spoonfuls of sauce on the bottom. Stack 3 leaves and place them in the pan, then spoon 1 to 2 spoonfuls of sauce on top. Add another stack of 3 leaves turned 180 degrees so the direction alternates. Repeat.
5. Make 2 stacks in the pan so the stack stays lower and more sauce reaches the leaves.
6. Cover and cook on medium heat for about 2 to 2 1/2 minutes. If the stack is tall, turn it over after about 1 minute. The leaves should stay green.
7. Serve warm, at room temperature, or cold as a side dish (banchan) with rice.

Summarized from Kimchimari's video. Watch it for the details.

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