Kkaennip Jjim, or steamed perilla leaves, is a traditional Korean banchan that combines the aromatic taste of perilla with a savory and slightly spicy flavor. It’s a beautiful blend of textures and tastes, perfect for those looking to explore the more unique aspects of Korean cuisine.
Ingredients
a stack of 40- 50 perilla leaves (Kkaennip)
1 white onion finely diced
4 cloves of garlic, minced
4 green onion, finely chopped
1 TSP gochugaru (Korean red pepper flakes)
4 TBSP soy sauce
1 TBSP sesame seeds
1 TBSP sesame oil
Instructions
Prepare the mixture: In a bowl, mix the onions, green onions, and garlic with the soy sauce, sesame oil, sesame seeds, gochugaru, and water. Mix it well.
Assemble the Leaves: Take a perilla leaf and spread a thin layer of the mixture over it. Place another leaf on top and add slightly more. Continue this process until you have two or three stacks of leaves in your pot.
Steaming the Leaves: Steam the perilla leaf stacks in a pot for 2-3 minutes after they boil. If you continue to steam the leaves they will get darker. Some people prefer them darker.
Serving: Let the Kkaennip Jjim cool slightly before you put them into a container. Sprinkle with sesame seeds before serving.
Enjoy: Serve Kkaennip Jjim cold as a unique and flavorful side dish. It pairs wonderfully with steamed rice, ramyun, and other Korean banchan.
This dish brings the unique taste of perilla leaves to the forefront and offers a delightful combination of textures with BBQ meat and slightly crisp leaves. Or enjoy it with rice for an easy meal!
Feel free to adjust the spiciness level and the soy sauce according to your preferences. Kkaennip Jjim is a beautiful way to showcase the versatility and depth of Korean cuisine.
