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    Home » Side Dish

    Kkaennip Jjim (Steamed Perilla Leaves)

    Published 06/25/2017. Updated 06/27/2020

    Jump to Recipe

    A quick and delicious side dish you can make with summer’s abundant perilla leaves.

    DSC 1845 2 - Kkaennip Jjim (Steamed 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.

    The fragrant perilla leaves are lightly seasoned with a simple mixture of seasonings. 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.

    DSC 1837 - Kkaennip Jjim (Steamed Perilla Leaves)

    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 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 taste.

    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

    DSC 1855 1 - Kkaennip Jjim (Steamed Perilla Leaves)

    Have you tried this steamed perilla leaves recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTube,Pinterest,Twitter,Facebook, andInstagram.

    DSC 1835 150x150 1 - Kkaennip Jjim (Steamed Perilla Leaves)

    Kkaennip Jjim (Steamed Perilla Leaves)

    4.28 from 11 votes
    Servings: 4
    Print Recipe

    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.
      DSC 2116 e1498450068856 - Kkaennip Jjim (Steamed Perilla Leaves)
    • Place them in a colander to further drain.
      DSC 1791 e1498444915868 - Kkaennip Jjim (Steamed Perilla Leaves)
    • Mix all the seasoning ingredients well in a small bowl.
      DSC 1802 e1498444994978 - Kkaennip Jjim (Steamed Perilla Leaves)
    • 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.
      DSC 1810 e1498445083467 - Kkaennip Jjim (Steamed Perilla Leaves)
    • 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.
      DSC 1824 e1498445461622 - Kkaennip Jjim (Steamed Perilla Leaves)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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