Super Easy 2-Minute Microwave Seasoned Perilla Leaves (Kkaen
This is a simple recipe for Kkaennip-jjim, a highly addictive side dish that's perfect with rice, completed in just 2 minutes in the microwave without the need for stovetop braising. The seasoning soaks into every leaf, creating an exquisite salty, savory, and subtly spicy flavor.
🥘 Ingredients
👨🍳 Directions
Wash 50 perilla leaves thoroughly under running water. Trim off the stem ends neatly, as leftover stems can be tough to eat.
In a large bowl, combine 5 tbsp soy sauce (Jin-ganjang), 1 tbsp fish sauce (Aekjeot), 1 tbsp green plum extract (Maesil-cheong), 1 tbsp sugar, 2 tbsp Korean chili flakes (Gochugaru), 0.5 tbsp minced garlic, 1 tbsp sesame oil (Chamgireum), and 1 tbsp toasted sesame seeds (Chamkkae). Mix well to create the seasoning sauce.
Finely mince half an onion and add it to the seasoning sauce, mixing thoroughly. Minced onion helps to mellow out any harsh spiciness and adds a deep, refreshing sweetness that sugar alone cannot provide.
Finally, add 4 tbsp kelp broth (Dasima yuksu) (or water) to the seasoning sauce and mix well to complete the sauce. Adding a little broth prevents the sauce from being too salty and helps it spread evenly over the perilla leaves.
On the bottom of a microwave-safe dish, lay 2-3 perilla leaves. Spoon a generous amount of seasoning sauce over them and spread it evenly. Repeat this process of layering perilla leaves and sauce. There's no need to meticulously coat each leaf; simply layer 2-3 leaves at a time and quickly spread the sauce.
Once all the perilla leaves are layered, cover the dish with plastic wrap and poke a few holes in the wrap with a fork or toothpick. (If you prefer not to use plastic wrap, you can lightly place a microwave-safe glass lid or silicone cover on top of the dish, leaving a small gap for steam to escape.)
Microwave on high for 2 minutes to complete the Kkaennip-jjim.
💡 Tips
To choose fresh perilla leaves, look for those with a deep green color, clearly visible veins, firm stems when touched, and a strong aroma.
Instead of eating the Kkaennip-jjim immediately after microwaving, let it rest for another 2-3 minutes. The residual heat will allow the seasoning to penetrate deeper into the leaves, making it much more delicious.
For thin-leaf vegetables like perilla, blanching in boiling water can cause nutrients to leach into the water. Microwaving them for a short time is better for preserving nutrients.
The prepared Kkaennip-jjim can be stored in an airtight container in the refrigerator for 4-5 days. Surprisingly, the flavor deepens and improves over time as the seasoning permeates the leaves even more. To store leftover fresh perilla leaves, line the bottom of an airtight container with a paper towel, stack the leaves neatly, cover with another paper towel, and lightly mist with water using a spray bottle to keep them moist. This method can keep them fresh for over 2 weeks.
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