A quick and delicious side dish you can make with summer’s abundant perilla leaves.
This steamed perilla leaf side dish (kkaennip jjim, 깻잎찜) is a summer favorite! While pickled kkaennip is a staple side dish all year around, this dish is enjoyed in the summer when fresh perilla leaves are plentiful. It’s one of those dishes that brings back memories of my childhood summertime meals that were made with lots of fresh vegetables.
Growing up, my mother would lightly season fragrant perilla leaves with a simple mixture of seasonings. It was one of my favorite summer side dishes. Briefly steaming mellows the taste of this strong flavored vegetable while keeping the freshness of the leaves. If you find fresh perilla leaves a bit too strong, try this steamed version.
Once you clean the leaves, it only takes a few minutes to put the sauce together and steam the leaves either over the stovetop or in the microwave. I made it quite spicy here, but you can always reduce the amount of gochugaru or omit it entirely to make the dish mild.
The key is not to overcook the perilla leaves. You need to cook just enough for perilla leaves to wilt slightly. By doing this, you can keep the beautiful green hue of perilla leaves and enjoy the fresh and tender leaves.
Pick up a leaf with chopsticks and wrap a bit of warm rice in it and enjoy. It will surely perk up your appetite!
More recipes with perilla leaves
Kkaennip kimchi,
kkaennip jeon,
Bibim guksu,
Gamjatang,
Tuna gimbap (rice rolls)
Deep-fried ork rolls
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 25 to 30 perilla leaves kkaennip, 깻잎
- 2 tablespoons soy sauce
- 1 tablespoon Korean red chili pepper flakes gochugaru (I used 2 tablespoons for the photo)
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 scallion chopped (about 2 tablespoons)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons water
Instructions
- Wash the leaves thoroughly (especially the back sides) under running water, one leaf at a time. Hold the stems together, and shake off the excess water.
- Place them in a colander to further drain.
- Mix all the seasoning ingredients well in a small bowl.
- In a heat proof or microwave safe bowl, place 3 or 4 leaves at a time, and spread a teaspoon of the sauce all over the top leaf. Repeat the process with the remaining leaves. Rotate the location of the stem part of each batch to level the stack. Pour any remaining sauce around the leaves when all the leaves are used up.
- To steam, boil about 1-inch high water in a large enough pot to loosely fit the bowl with the perilla, and then carefully place the bowl in the pot. Cover, and steam for 2 to 3 minutes. Adding a folded paper towel at the bottom will prevent the bowl from rattling in the boiling water. Another option is to wrap the bowl tightly with plastic wrap and microwave for 2 minutes.
Vivien Park says
How well will this keep in the fridge, compared to your original kkaennip kimchi recipe?
Hyosun says
Not as long as kkaennip kimchi but this should be okay 2 to 3 weeks in the fridge.
Joo says
It would be wonderful if you could post a recipe for pickled kkaenip!
Hyosun says
I kind of have it in my Jangajji(Vegetable pickles) post. Hope you check it out.
Hsuanying says
I am Chinese-Korean-American but have never learned how to cook Korean food properly. I found your website and am now learning! I have actually grown a perilla plant in my family’s backyard and will now try this recipe.
Michelle says
Excellent recipe!! Thank you so much, Hyoson. I will continue to use this recipe.
Breana Mozzone says
I loved this recipe so much I plan to make it again this week to share with friends! Thanks for sharing!!
Hyosun says
You’re welcome! glad you love it.
Alice says
I have perilla plants in my yard, but the leaves are red. Can I use these for the dishes as well?
Hyosun says
They have quite diff flavor or aroma, so sorry I’m not sure.
Will Sundstrom says
Hey, I love your recipes, I’m learning so much about Korean food! I’m having trouble finding perilla leaves in my local asian markets, I have an independent one and a H-mart nearby, but I can never find perilla leaves. They both carry perilla oil, and I think they have seeds but I dont know about the leaves. Are perilla leaves not available in the winter? When I asked for perilla leaves I got confused looks, is there something else I should ask for at the stores? Thanks!
Hyosun says
They are not in season, but still available around here in northern Virginia. I recently bought them. Did you ask for kkaennip (꺳잎)?
Carissa Poellot Lin says
Loved this perilla recipe even more than the first one. Thank you so much for sharing!
Msa says
I have four giant bushes of this in my garden now. How big should the leaves be for the best harvest? Should I wait until they are the size of the palm of my hand at least? Or bigger?
Hyosun says
oh really up to you! My late mother-in-law used to pick when they are small because she wanted them tender. I like them a little bigger. The palm size sounds like a good measure.
Banmibanhan says
Hello ajumma, I hope you wont mind if I make a request here but I am having a super hard time finding a recipe for Korean beef stock. I know you can buy 쇠고기다시다 but I would like to make it at home because the Korean store is far away. Do you think you might consider giving us a recipe? You’re the only one I trust because your recipes always taste just like the restaurants. I hope you have a good day. Komapsumnida
V Y says
Thank you, Ms Roh, for teaching me how to cook yummy authentic Korean dishes for my family!
Hyosun says
You’re welcome! I’m glad to be helpful. Thanks for stopping by and leaving me the note. Happy cooking!