Kketnip Jjim | 깻잎찜
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.
2 tablespoons soy sauce
2 tablespoons water
1/2 teaspoon granulated sugar
2 teaspoons roasted sesame seeds
1 1/2 teaspoon sesame seed oil
Wash the perilla leaves under running water one at a time. Drain in a colander.
Once all the leaves are washed, gather them together at the stem and shake off the excess water.
Trim the stems, leaving about 1/2 inch.
Slice the onion very finely.
Rough chop the green onion.
Mince the garlic.
Using scissors, cut the shilgochu into about 1/4 inches long.
Place the onion, green onion, garlic, shilgochu in a small bowl.
Add sauce ingredients and mix to combine.
In a shallow bowl, place 2 sheets of perilla leaves.
Spread about a teaspoon of the sauce evenly.
Take two additional leaves and lay them on top, with the stems facing opposite of the ones below.
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.
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.
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.