Quick Steamed Perilla Leaves (kkaennip jjim)

Method5 steps · about 22 min

1. 1

   Step 1: In a small mixing bowl, mix garlic (2 cloves), soy sauce (3 tbsp), anchovy sauce (or Korean soy sauce for soup), chili flakes, sugar (1/2 tsp), toasted sesame seeds (1 tsp) and 1 tablespoon water.

   Uses 2 cloves garlic (finely minced) · 3 tbsp soy sauce · 1 tbsp anchovy sauce or Korean soy sauce for soup · 1 tbsp Korean chili flakes (gochugaru) · 1/2 tsp sugar · 1 tsp toasted sesame seeds · 1 tbsp water for seasoning

2. 2

   Step 2: In a microwave safe pan or bowl, place 1 layer of perilla leaves. Spread 1 teaspoonful of the seasoning mixture on each leaf. Layer 2-3 more leaves on top and repeat. You don't need to spread the seasoning on every leaf. Add some dried anchovies in the middle of layers if you wish to add more flavor.

   Uses 50 perilla leaves (about 3 bunches) · 4-6 dried small anchovies (deveined (optional)) · prepared perilla seasoning sauce

3. 3

   Step 3: When spreading is over, add 1/4 cup of water to the mixing bowl, wash out the remaining seasoning and pour it over the leaves.

   Uses remaining 1/4 cup water to rinse seasoning bowl · layered seasoned perilla leaves with optional anchovies

4. 4

   Step 4: Cover the pan with microwave-safe plastic wrap and cook in the microwave for 60-90 seconds on high.

   Microwave Steam · 2 minUses layered seasoned leaves with rinsed seasoning liquid

5. 5

   Step 5: Remove the wrap and serve hot or at room temperature with rice. Refrigerate leftover leaves promptly in an airtight container and use within 3-4 days, or freeze for longer storage.

   Uses microwave-steamed perilla leaves