Seasoned Perilla Leaves (Kkaennip Muchim)
Stack fresh drained perilla leaves with a thin layer of soy and chili seasoning.
- Cuisine
- Korean
- Prep
- 20 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Perilla leaves (kkaennip) Raw leaves, washed and drained, with wilted leaves and long stems removed
- 65 g
- Carrot Peeled
- 15 g
- Scallions
- 10 g
Seasonings
- Brewed soy sauce
- 1 T
- Anchovy fish sauce
- 1/2 T
- Korean chili flakes (gochugaru)
- 1 T
- Drinking water
- 1 T
- Minced garlic
- 1/2 T
- Sugar
- 1/3 T
- Toasted sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash both sides
Discard wilted leaves and wash both sides of each perilla leaf under running water. Use clean utensils that have not touched raw meat.
-
Drain and trim
Leave enough stem to hold each leaf by. Drain the leaves upright in a strainer, pat them with a clean towel and weigh 65 g.
-
Slice the carrot and scallions
Cut the carrot 15 g into short, thin matchsticks. Thinly slice the scallions 10 g and set aside.
-
Mix the dressing
Mix the brewed soy sauce 1 T, anchovy fish sauce 1/2 T, chili flakes 1 T, drinking water 1 T, minced garlic 1/2 T and sugar 1/3 T. Once the sugar dissolves, add the carrot, scallions and toasted sesame seeds 1/2 T.
-
Season and stack the leaves
Place one or two leaves at a time in a clean container and spread on a thin layer of dressing. Alternate the direction of the stems so they do not all pile up on one side.
-
Serve what you need
Serve only what you will eat and refrigerate the rest, covered. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
