Steamed Perilla Leaves


Kketnip Jjim | 깻잎찜

PerillaSteamed19

Ingredients

20 – 30 perilla leaves
1/4 medium onion, finely sliced
1 medium clove garlic, minced
1 green onion, rough chop
1 teaspoon shilgochu (red pepper threads)*

*can be substituted with 1/2 teaspoon of coarse red pepper powder.

Sauce
2 tablespoons soy sauce
2 tablespoons water
1/2 teaspoon granulated sugar
2 teaspoons roasted sesame seeds
1 1/2 teaspoon sesame seed oil



PerillaSteamed3
Wash the perilla leaves under running water one at a time. Drain in a colander.








PerillaSteamed22
Once all the leaves are washed, gather them together at the stem and shake off the excess water.








PerillaSteamed23
Trim the stems, leaving about 1/2 inch.










PerillaSteamed1
Set aside.












PerillaSteamed6
Slice the onion very finely.

Rough chop the green onion.

Mince the garlic.

Using scissors, cut the shilgochu into about 1/4 inches long.
PerillaSteamed7
Place the onion, green onion, garlic, shilgochu in a small bowl.












PerillaSteamed10

Add sauce ingredients and mix to combine.










PerillaSteamed11

In a shallow bowl, place 2 sheets of perilla leaves.










PerillaSteamed26

Spread about a teaspoon of the sauce evenly.









PerillaSteamed16

Take two additional leaves and lay them on top, with the stems facing opposite of the ones below.








Perilla Steamed17

Perilla Steamed18

Continue to spread the sauce for every two perilla leaves, alternating the direction of the stems every other row until done.








Pour any remaining sauce on top and spread evenly.










Perilla Steamed18aPerillaSteamed15




Place the bowl in a steamer.






Wrap the underside of the lid with a kitchen towel to prevent the condensation from diluting the sauce.

Steam for about 5 minutes.

I prefer to under steam to retain the aroma of the leaves.




Perilla Steamed618c

PerillaSteamed19

Using large spoon, transfer the steamed perilla leaves onto a serving dish.








Pour desired amount of sauce on top and serve.

Can be served warm or at room temperature.

If not serving right away, cool to room temperature, then refrigerate in a tightly sealed container.